Chickpea and Cauliflower Biryani with Cucumber Yogurt

INGREDIENTS

FOR THE BIRYANI:

oil such as olive, avocado, or coconut 

2 heaping tablespoons Sugarroti garbanzo nu spice blend

turmeric 

1 small yellow onion, diced

1 large clove of garlic, chopped

2 cups cauliflower florets

1 medium tomato, diced 

1 can of chickpeas, rinsed

1/2-1 cup basmati rice, rinsed (depending on how much rice you want in your biryani)

1/2 cup frozen peas

1/4-1/2 teaspoon sea salt 

lime juice

chopped cilantro and mint

FOR THE CUCUMBER YOGURT: 

1 persian cucumber, grated

1 tablespoon finely chopped cilantro and mint 

squeeze of lemon/lime

salt

pepper

1/3 cup greek/plain whole milk yogurt

METHOD

1. heat up 2 tablespoons of oil in a pot or dutch oven.

2. add 2 tablespoons of the spice blend, a pinch of turmeric, a dash of pepper, and sauté for one minute.

3. add onion and garlic and sauté for a few minutes.

4. throw in the cauliflower and tomato and sauté for a minute. 

5. then, add in the chickpeas, rinsed rice, and peas. if using 1/2 cup of rice, pour in 1 cup of water and add a heaping 1/4 teaspoon sea salt. if using 1 cup of rice, pour in 2 cups of water and 1/2 teaspoon sea salt. mix well.

6. bring to a boil and then lower to a simmer. cover with a lid and cook for 15-20 minutes or until rice is cooked.

7. while biryani cooks, prepare the yogurt. in a bowl, combine cucumber, herbs, lemon, salt, pepper, and yogurt. stir well. taste and adjust for seasoning.

8. once biryani is done cooking, squeeze lime and stir. taste and adjust for seasoning (it might need salt). sprinkle with herbs and top with yogurt. enjoy:)