Late-summer biryani

Toast cardamom pods, cumin seeds, and coriander seeds in a small skillet over medium-low heat, shaking pan back and forth over heat occasionally, until fragrant, 1-2 minutes; transfer to a plate. Place 4 cardamom pods and half of cumin and coriander mixture in a small bowl; set aside for vegetables (the remaining 2 cardamom pods and seed are for rice).

Rinse rice under cold running water until water runs clear.

In a medium saucepan with tight fitting lid, heat 1 tsp oil over medium heat; add rice. Stir in turmeric, cinnamon, and toasted cardamom and seeds reserved for rice; stir in 1/2 tsp salt and 1 1/3 c water. Bring rice mixture to a boil; reduce heat to medium-low and simmer, covered, 15 minutes. Remove rice from heat (do not open lid); let stand, covered, 10 minutes.

To make vegetables, while rice is cooking, heat almonds in a small skillet over medium-low heat, shaking pan back and forth over heat frequently, until lightly golden, 4-5 minutes; remove from heat and set aside to cool. Once almonds are cool, coarsely crumble; set aside.

Heat 2 tsp oil over medium heat in a medium skillet with tight-fitting lid. Add onion; cook, stirring frequently until beginning to wilt, 2-3 minutes. Add kale, chickpeas, cauliflower, squash, garlic, ginger, 1/2 tsp salt, cayenne, and toasted cardamom and seeds reserved for vegetables; cook, stirring, 1 minute. Add 3/4 c water; increase heat to high and cook, covered, 5 minutes. Uncover and cook, stirring, until vegetables are tender and water is mostly evaporated, about 1 minute more.

Fluff rice with a fork and then add to skillet with vegetables; gently fold to combine and adjust seasonings to taste. Sprinkle with raisins, cilantro and crumbled almonds; serve warm with a dollop of yogurt.