Classic Biryani

With hearty chickpeas, plump raisins and crunchy cashews, this is a perfect one-pot meal that comes together so easily.

2 tablespoons grapeseed oil, peanut oil or vegetable oil
1 yellow onion, diced
1 tablespoon minced fresh ginger (or 1 teaspoon ground)
2 tablespoons sweet curry powder
2 cinnamon sticks
1 teaspoon kosher salt
1.5 cups basmati rice
1.5 cups water
1.5 cups almond milk
1 can cooked chickpeas, drained
1/2 cup raisins (I use a mix of yellow and red)
1/2 cup cashews, lightly toasted

For the raita:
1 cup Greek plain yogurt
1/2 cup finely chopped hothouse cucumber
1 tablespoon chopped fresh cilantro
1/2 tablespoon lemon zest
1/4 teaspoon cumin
1/8 teaspoon salt

View the full recipe at Orchard Street Kitchen →