Vegetable Biryani Recipe

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1 small cauliflower
2 tablespoons olive oil
1 medium onion, chopped
3 carrots, chopped
2 garlic cloves, chopped fine
1 tablespoon mild curry paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup basmati rice
1/4 cup raisins
2-1/4 cups vegetable bouillon
1 cup frozen green peas
1 (19-ounce) box green lentils, rinsed and drained
1/4 cup sliced almonds, grilled

Cut the cauliflower into small florets. Set aside. In a large casserole, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until golden. Add the carrots, garlic, curry paste, salt and pepper and stirr for 3 minutes or until the mixture becomes fragrant. Stir in the cauliflower, rice and raisins; mix well. Add the bouillon and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until the rice and the vegetables are tender. Stir in the green peas and lentils and heat for 4 minutes. Just before serving, sprinkle with almonds.

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