Vegetable Biryani - cooking recipe

Ingredients

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)

Preparation

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