
Late-summer biryani
Ingredients
Cardamom pods
6 item(s), optional
Cumin seeds
½ tsp
Coriander seed(s)
½ tsp
Uncooked jasmine rice
⅔ cup(s)
Extra virgin olive oil
1 tsp
Ground turmeric
½ tsp
Ground cinnamon
1 pinch(es)
Kosher salt
½ tsp
Water
1⅓ cup(s)
Sliced almonds
2 Tbsp
Extra virgin olive oil
2 tsp
Uncooked onion(s)
½ cup(s), yellow variety, sliced
Uncooked kale
2 cup(s), coarsely chopped, packed
Canned drained chickpeas
15 oz, rinsed and drained
Uncooked cauliflower
1 cup(s), small florets
Uncooked butternut squash
1 cup(s), 1/4-inch cubes
Garlic clove(s)
1 medium clove(s)
Ginger root
2 tsp, finely chopped
Kosher salt
½ tsp
Cayenne pepper
1 pinch(es), optional
Water
¾ cup(s)
Cilantro
2 Tbsp, coarsely chopped (for garnish)
Golden seedless raisins
2 Tbsp, chopped
Plain fat free Greek yogurt
3 Tbsp