Chickpea Cauliflower Rice Biryani with Tomato Raita

1. Heat oil in a large saucepan over medium heat. When hot, add cumin seeds, bay leaves and cloves and cook for a minute or until fragrant. Add sliced onion and a pinch of salt and cook for 4 minutes.
2. Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
3. Add the ground spices and mix in. cook for half a minute. Add chickpeas, 1/4 tsp salt, garlic powder, veggies and mix in. Partially cover and cook for 5 to 7 minutes or until the veggies are al dente.
4. Add in peas and yogurt and mix in. Cook for a minute.
5. Add the riced cauliflower, 1/2 tsp salt, lime juice and toss well combine.
6. Cover and cook for 7 to 8 minutes. Uncover, add half of the toasted nuts and currants and gently fluff the cauliflower. Taste and adjust salt and spice.
7. Remove the bay leaf. Garnish with the remaining toasted nuts, cilantro and/or mint, lime and serve with raita.

Tomato Raita:

1. Combine 3/4 cup of unsweetened plain non dairy yogurt and 2 tbsp water in a bowl. Whisk to make a smooth mixture. Add 1/4 cup chopped tomato (chopped small), 2 tbsp chopped cilantro, 1/4 tsp ground cumin, a good dash of salt and cayenne and mix in. Taste adjust salt if needed. Garnish with 1 tbsp chopped tomatoes, a dash of cumin and cayenne.