Vegetarian biryani

Biryani:
- Thinly slice the onion
- Mince 3 cloves of garlic
- Mince 1 tbsp of ginger
- Dice the red pepper and carrot

- In a Dutch oven saute the onions until nicely browned.
- Add the red pepper, carrot, garlic, and ginger. Cook for 4-5 minutes. Remove one cup of this mixture and set aside.

- Add the cumin, coriander, chili powder, cinnamon, cardamom, tumeric, and bay leaf. Stir to toast the spices.
- Add your rice and stir for one minute. Add stock and 3/4 tsp of salt.
- Add the chickpeas, raisins and the cup of vegetables that you set aside.
- 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.

- Remove the lid and fluff the rice with a fork. Garnish with toasted cashews, cilantro and parsley.