Biryani in a Hurry

2 Tbsp. coconut oil or ghee

1/2 yellow onion, diced

2 whole carrots, diced

3 cloves garlic, minced

1 inch fresh ginger root, minced

1 tsp. kosher salt

2 tsp. ground turmeric

1 tsp. ground coriander

1/2 tsp. ground cardamom

1/2 tsp. ground black pepper

1 cup water

8 oz. frozen peas

15-oz. can chickpeas, drained and rinsed

2/3 cup raisins (dark or golden)

4 cups cooked long-grain white rice (such as basmati or jasmine)

2/3 cup toasted cashews

Juice of 1/2 lemon

Chopped fresh cilantro, for garnish (optional)

1. Cook your white rice according package directions (this is usually around 20 minutes; 2 cups uncooked rice should yield 4 cups cooked rice). Or, use leftover cooked white rice.
2. While rice is cooking, heat coconut oil (or ghee) in a heavy-bottomed pot over medium heat. Add diced onion and carrots, saute until tender, about 7 minutes.
3. Add minced garlic and ginger, and saute another minute.
4. Add spices (salt, turmeric, coriander, cardamom, and black pepper) and saute about 30 seconds, until fragrant.
5. Add 1 cup water to the pot, and gently scrape any bits of sautéed vegetables and spices off the bottom.
6. Add peas, chickpeas, and raisins to the pot, bring to a simmer, and simmer about 5 minutes, until peas are heated through and raisins begin to plump.
7. Add in cooked rice, and stir to coat in vegetable and spice mixture, breaking up any clumps of rice as you go.
8. Add juice of half a lemon and the toasted cashews, and stir to combine.
9. Serve, garnished with cilantro (optional).