This is from Vegan Dad; here is the link the recipe: http://vegandad.blogspot.com/2009/02/chickpea-and-cashew-biryani.htmlI didn't have most of the whole spices, so I just guesstimated with the ground equivalents, and it turned out good. I tend to like things "saucier" and moister, so I ended up pouring balsamic vinegar on top of my bowl. Next time I will concoct some type of sauce to go with this. The interesting thing is that the rice takes the moisture even from the yogurt, and turns it into yogurt cheese! Which is pretty tasty; I'd recommend using 1 c. of yogurt. Also, since tomatoes are out of season, I just used a 14 oz. can of diced tomatoes, drained.
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