Vegetable Biryani

• 3/4 cup dry green lentils
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 1 garlic clove, minced
• 1 tablespoon curry paste (mild, medium or biryani)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups small cauliflower florets
• 1 cup basmati rice
• 1/4 cup raisins
• 2 1/4 cups vegetable stock
• 1 cup green peas
• 1/4 cup toasted sliced almonds (optional)

1. In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
2. Meanwhile, in Dutch oven, heat oil over medium-high heat; saute onion until deep golden, 6 minutes.
3. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant, 3 minutes.
4. Stir in cauliflower, rice, raisins and lentils to coat.
5. Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
6. Stir in peas and warm through, 4 minutes.
7. Sprinkle with almonds (if using).

dry green lentils, extra virgin olive oil, onion, carrots, garlic, curry, salt, pepper, cauliflower, basmati rice, raisins, vegetable stock, green peas, almonds

Taken from www.food.com/recipe/vegetable-biryani-342535 (may not work)