Ginger Garlic Cauliflower and Chickpea Biryani

Steps

1. Prep first: rinse the rice and let it drain; slice the onion, grate the ginger, mince the garlic, chop the tomato, cut the cauliflower and dice the carrot. Chop the mint and cilantro and keep them separate.
2. Heat the Dutch oven over medium heat and toast the almonds dry for 2–3 minutes until golden; set them aside.
3. Add half of the canola oil and the onion and cook, stirring often, 10–12 minutes until deep golden. Remove half of the onion to a plate for topping.
4. Add the remaining half of the canola oil, the cauliflower and the carrot; cook 5 minutes until the cauliflower browns in spots.
5. Stir in the ginger and garlic for 1 minute, then the cumin, coriander, turmeric, cardamom, cinnamon and chili powder for 30 seconds.
6. Add the tomato and cook 3 minutes until soft. Take the pot off the heat, stir in the yogurt, then the chickpeas and half of the salt.
7. Spread the vegetable masala evenly, then scatter half of the mint and half of the cilantro over it.
8. Layer the rice evenly on top without stirring. Mix the remaining half of the salt into the water and pour it gently over the rice.
9. Bring to a boil, cover tightly, lower the heat to the lowest setting and cook 18 minutes. Turn off the heat and rest, covered, 10 minutes.
10. Drizzle with the lemon juice, gently fold to bring up the masala, and top with the reserved onion, the toasted almonds and the remaining mint and cilantro.