Vegetarian biryani

Prepare the vegetables

1. Thinly slice the onion
2. Mince 3 cloves of garlic
3. Mince 1 tbsp of ginger
4. Dice the red pepper and carrot

Toast the cashews

1. Warm up a small skillet over medium heat
2. Add the cashews, periodically moving them around to prevent burning
3. Remove from the skillet once they start to turn golden

Cooking the biryani

1. In a Dutch oven saute the onions in a small amount of oil until nicely browned.
2. Add the red pepper, carrot, garlic, and ginger. Cook for 4-5 minutes. Remove one cup of this mixture and set aside.
3. Add the cumin, coriander, chili powder, cinnamon, cardamom, tumeric, and bay leaf. Stir to toast the spices.
4. Add your rice and stir for one minute. Add stock and 3/4 tsp of salt.
5. Add the chickpeas, raisins and the cup of vegetables that you set aside.
6. Bring to a simmer over high heat, then reduce the heat to low. Cover the pot with a thin dish towel, and place the lid over the towel (this will tighten the seal, allowing the rice to cook more evenly and quickly). Simmer on low for 20-30 minutes or until rice has soaked up the liquid.
7. Remove the lid and fluff the rice with a fork. Garnish with toasted cashews, cilantro and parsley.