Vegetable Biryani
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
64
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3 cups
Basmati Rice2 tbsps
Unsalted Butter2 tbsps
Golden Raisins1 tsp
Turmeric1 tsp
Whole Cumin Seeds1.5 tsps
Coriander Seed (whole)2 cup
Water1 tsp
Kosher Salt1 small
Yellow Onion (thinly sliced)2 cloves
Garlic (minced)1 medium
Carrot (cut into 1-inch pieces)2 tbsps
Shredded Coconut (toasted)Directions:
1
Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear
2
Set aside
3
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat
4
Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes
5
Add the rice and cook, stirring, until toasted, about 1 minute more
6
Add the water and salt and bring to a boil
7
Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes
8
Remove from the heat and let rest, covered, for 10 minutes
9
Fluff with a fork and set aside
10
Meanwhile, make the vegetables
11
Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat
12
Add the onion and cook, stirring, until lightly browned, about 1 minute
13
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute
14
Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes
15
Stir in the cauliflower, green beans, potatoes, carrots, and salt
16
Raise the heat to high, pour in the water, and cook, covered, for 4 minutes
17
Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more
18
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine
19
Season with salt to taste
20
Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds
21
Serve immediately