Biryani with Chickpeas, Cashews, Cauliflower and Jalapeño-Mint Chutney

Directions

1. Rinse the basmati rice under cold running water in a strainer, then set it aside to drain.
2. Mince the garlic and yellow onion.
3. Heat a medium saucepan over medium-high; swirl in a little oil to coat the bottom.
4. Add the garlic, onion, and the ground spices to the hot pan and cook, stirring occasionally, until the vegetables soften, about 3–4 minutes.
5. Pour in the broth and bring the mixture to a boil.
6. Add the rinsed rice to the boiling liquid, stir, cover, and reduce the heat to low. Cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let stand, covered, for 5 minutes.
7. Meanwhile, cut the cauliflower into bite-sized pieces and trim any leaves and thick stem.
8. Rinse and drain the chickpeas.
9. In a separate skillet, heat oil and cook the cauliflower with the chickpeas and spices in broth until the cauliflower is tender, about 10–12 minutes; remove from heat.
10. Juice the lime into a small bowl, then mince the ginger and add to the bowl with sugar. Whisk to combine, then finely chop the jalapeño (seeds removed) and add to the chutney base along with the chopped mint and cilantro; mix well.
11. To serve, divide the rice among bowls, top with the cauliflower-chickpeas mixture and scatter the cashews atop; add a generous spoonful of the chutney over each serving.