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

Cook & enjoy1Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.1 cup basmati rice2Peel and mince garlic and onion. 4 cloves garlic1 medium yellow onion3Preheat a large pot over medium-high heat.4Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, onion, and spices; cook, stirring occasionally, until veggies begin to soften, 3-4 minutes.4 tsp extra virgin olive oil1 tsp turmeric½ tsp cumin½ tsp coriander½ tsp salt⅛ tsp cinnamon5Meanwhile, wash and dry the fresh produce.1 medium head cauliflower1 lime2 (1 inch) pieces ginger root1 jalapeño pepper1 small pkg fresh mint1 small bunch cilantro6Once the veggies are soft, add broth to the pot and bring to a boil. 16 fl oz (2 cups) chicken or vegetable broth7Once the broth comes to a boil, add rice, stir the mixture, cover the pot, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.8Meanwhile, cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Cut into bite-sized pieces.9Heat a large skillet over medium-high heat.10Drain and rinse the chickpeas. 2 (15 oz) cans garbanzo beans (chickpeas)11Once the skillet is hot, add oil and swirl to coat the bottom. Add cauliflower, chickpeas, broth, and spices; cook, stirring occasionally, until cauliflower is tender, 10-12 minutes. Remove from heat.4 tsp extra virgin olive oil4 fl oz (½ cup) chicken or vegetable broth1 tsp salt1 tsp turmeric½ tsp cumin½ tsp coriander12Meanwhile, juice lime into a medium bowl. Peel and mince ginger; add to the bowl along with the sugar. Whisk to combine.4 tsp brown sugar13Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)14Pick mint and cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chutney.15To serve, divide rice and veggies between bowls. Top with chutney and cashews. Enjoy! ½ cup cashews, roasted unsalted