Sweet Potato and Chickpea Biryani with Basmati Rice

Ingredients

• Black pepper (to taste)
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Fresh cilantro (1/4 cup, chopped)
• Raisins (1/4 cup)
• Cashews (1/4 cup, chopped)
• Vegetable broth (2 cups)
• Bay leaf (1)
• Cardamom (3 pods)
• Cinnamon (1/2 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Chickpeas (1 can, drained and rinsed)
• Sweet potatoes (2 medium, peeled and diced)
• Basmati rice (1 cup)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat oil in a large pot over medium heat. Add the chopped onion and cook until golden brown.
3. Add the minced garlic, grated ginger, turmeric, cumin, coriander, cinnamon, cardamom, and bay leaf. Cook for 1-2 minutes until fragrant.
4. Add the diced sweet potatoes and drained chickpeas to the pot. Stir well to coat them with the spices.
5. Add the soaked and drained basmati rice to the pot. Stir gently to combine everything.
6. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice and sweet potatoes are cooked through.
7. While the biryani is cooking, heat a small pan over medium heat. Add the chopped cashews and cook until lightly toasted. Remove from heat and set aside.
8. In the same pan, add the raisins and cook until they plump up. Remove from heat and set aside.
9. Once the biryani is cooked, remove the pot from heat. Gently fluff the rice with a fork.
10. Stir in the toasted cashews, plumped raisins, chopped cilantro, and lemon juice. Season with salt and black pepper to taste.
11. Serve the sweet potato and chickpea biryani hot, garnished with additional cilantro if desired.