Cauliflower, Zucchini and Chickpea Biryani

Comfort food for a cold, winter night – easy and delicious and can be easily converted to vegetarian or even vegan – just substitute vegetable broth for chicken broth and definitely gluten free.
Biryani is a rice-based dish that is popular in India and its surrounding countries. It typically consists of meat, fish or poultry, rice and vegetables and a variety of herbs and species that are either cooked together or layered and cooked. You can always add cooked chicken or fish or even pork or beef to this version. I would cook the meat in with the onions and spices.

2 teaspoons of olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 tablespoon of curry powder
1 teaspoon garam masala
1 teaspoon of thai red sauce
1/4 teaspoon of smoked paprika
1/4 teaspoon of red chili paste
1 cup of basmati rice
2 1/2 cups of chicken broth (or vegetable broth)
28 ounce can of diced tomatoes
3 cups of cauliflower florets
1 – 15 ounce can chickpeas, rinsed and drained
1/4 cup of chopped dates
3 small zucchini, diced
3 tablespoons of unsalted cashews, coarsely chopped

Preheat oven to 350 F. Heat oil in a dutch oven with a lid (that can go in the oven) over medium heat. Add onion and garlic and suate for 5 minutes. At about the 3 minute mark, add the curry powder, garam masala, thai sauce, smoked paprika and red chili paste. Add rice and cook, stirring until coated well, about 2 minutes. Add broth, tomatoes, cauliflower, chickpeas, and dates to the onion mixture. Bring it to a boil. Transfer casserole to oven and bake, covered, until rice is almost tender, about 30 minutes. Stir in zucchini and bake until all the liquid is absorbed – about 5-10 more minutes. Serve sprinkled with cashews.

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