Ginger Garlic Kidney Bean and Lentil Biryani

Steps

1. Rinse the brown rice and brown lentils separately, then soak the rice in cold water for 20 minutes and drain. While it soaks, slice the onion, grate the ginger, mince the garlic and cube the sweet potato.
2. Simmer the brown lentils in half of the water in a small saucepan for 15 minutes, until just tender but still holding their shape; drain and set aside.
3. Heat a Dutch oven over medium heat and toast the almonds dry for 3 minutes until golden; set them aside for garnish.
4. Add the canola oil to the Dutch oven and fry the onion for 12 to 15 minutes, stirring often, until deep golden. Lift out one third of the onion for garnish and leave the rest in the pot.
5. Stir the ginger and garlic into the onion in the pot and cook for 1 minute until fragrant. Add the cumin, coriander, turmeric, cardamom and cinnamon and stir for 30 seconds.
6. Add the canned tomatoes and cook for 5 minutes until thickened. Take the pot off the heat for a minute, then stir in the yogurt so it doesn't split.
7. Add the sweet potato, kidney beans, cooked lentils and half of the salt, and stir to coat in the spiced sauce.
8. Spread the drained rice evenly over the bean mixture without stirring. Sprinkle the remaining half of the salt over the rice and gently pour the remaining half of the water down the side of the pot.
9. Bring to a boil, cover tightly, reduce the heat to low and cook for 40 to 45 minutes, until the rice is tender and the water is absorbed.
10. Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fold the layers together, then top with the reserved fried onion, the mint and the toasted almonds before serving.