Vegetable Biryani

Peel and mince the ginger. Mince the garlic. Rinse, dry, and trim the green beans and then cut them into 2-inch pieces. Wipe the mushrooms with a damp towel to clean them, and then thinly slice. Set everything aside.

Add 2 tbsp vegetable oil to a large pot over medium-heat. Once hot, add the garam masala, turmeric, and a pinch of salt and let sizzle for about 30 seconds. Add the ginger and garlic and cook until they begin to soften, about 2 minutes. Add the mushrooms and cook until browned, about 2 to 3 minutes.

Add the rice, vegetable powder, and 2 cups of water to the pot with the mushrooms and bring to a simmer. Cover and reduce the heat to low. Cook until the rice is tender, about 10 to 12 minutes. Next, add the green beans and cook until tender, another 4 to 6 minutes.

Add the garbanzo beans and currants to the mushroom and green bean biryani, and mix well to combine.

Rinse and pick the cilantro leaves from their tough stems. Discard stems. Rinse and cut the lime in half. Squeeze half of it into the biryani and turn off the heat. Season with salt and pepper to taste.

Serve the vegetable biryani in shallow bowls. Cut the remaining half lime into wedges. Garnish with the cilantro and the lime wedges.