This traditional Vegan Biryani with Cauliflower is one of my favorite vegetable curry recipes! It’s made with chickpeas, brown basmati rice, and quinoa for a well-balanced and tasty vegetarian meal, full of Indian spices.
Preheat the oven to 350 degrees. Puree tomatoes, chopped onion, and chiles to taste in a food processor, scraping down the sides as needed, to make a smooth sauce.
Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes.
After you take out the raisins/cashews, add about 2-3 tsp oil to the skillet. Add cumin seeds, cardamom pods, bay leaves, and cinnamon sticks to the pan and cook, stirring, until fragrant.