Cranberry Cashew Biryani

Ingredients
1 tsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves garlic, crushed
2 medium carrots, diced
1 can chickpeas, rinsed and drained
200 g. basmati rice
1-1/2 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp. red pepper flakes
3/4 tsp. salt
1000 mL water
5 tsp. tomato paste
60 g. dried cranberries
80 g. roasted unsalted cashews, chopped
50 g. frozen peas
fresh cilantro and chopped scallions, for garnish

Directions
Preheat the oil in a large saucepan over medium heat. Add cumin and mustard seeds and cover. Let the seeds pop for about 30 seconds and stir a few times. If seeds are not too brown, allow to pop for about 30 seconds more. Add garlic and saute for about a minute more. Add carrots, chickpeas, rice, spices, and stir constantly for about a minute. Dissolve tomato paste in warm water, and add to mixture. Cover and bring to a boil. Once boiling, reduce heat to a simmer. Allow to cook for about 30 minutes, stirring occassionally; at this point most of the liquid should be dissolved. Stir in the cranberries, cashews, and peas. Cook a little longer, if necessary, until liquid is completely absorbed. Fluff with a fork and garnish to serve. Serves 4 as an entree, 6 as a side.