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["Cut thinner parts of carrot into 1/2"" rounds, cut thicker parts lengthwise then into 1/2"" crescents.", "Cut or break cauliflower into small florets (1"" pieces) and cut stems into 1"" cubes.", "Smash and rough chop garlic. Dice shallot. Set prepped vegetables aside.", "", "Preheat a large pan (or pot with a lid) to medium-high heat. Add slivered almonds and stir frequently. Toast almonds for about 2 minutes, until pieces have begun to visually brown. Set almonds aside; they'll be used later for topping the salad.", "", "Lower the same pan to medium heat and add 1 Tbsp. cooking oil. Add spice mix and stir for 30 seconds, allowing the oil to become infused with flavors.", "", "Add diced shallot and chopped garlic; saute for 2 minutes until the shallot becomes more translucent.", "", "Stir in carrot, cauliflower, rice, raisins, broth, 1/2 cup water, 3/4 tsp. Kosher salt, and 1/8 tsp. black pepper.", "", "Bring to a boil, then reduce heat to a simmer. Cover, and cook for 15 - 20 minutes, until the rice and vegetables are tender. Stir once while cooking.", "", "Meanwhile, rough chop cilantro.", "Drain garbanzo beans if they are in liquid.", "", "Once biryani is cooked, stir in garbanzo beans and remove from heat.", "Serve and top with toasted almonds and chopped cilantro.", "Salt and pepper to taste."]
