Vegetable Biryani

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 main course servings
Level:
Intermediate

CATEGORIES
Ingredients
  • For the rice:
  • 3/4 cups basmati rice
  • 1 tablespoon unsalted butter
  • 2 tablespoons golden raisins
  • 2 tablespoons blanched, sliced almonds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon whole cumin seeds
  • 1/4 teaspoon whole coriander seeds
  • 3 whole cardamom pods
  • 1 cinnamon stick, broken in half
  • 1 1/2 cups water
  • 1 teaspoon kosher salt
  • For the vegetables:
  • 2 tablespoons unsalted butter
  • 1/4 small yellow onion, thinly sliced
  • 1 tablespoon peeled, minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons golden raisins
  • 2 tablespoons blanched, sliced almonds
  • 1 1/2 teaspoons whole coriander seeds
  • 1/2 teaspoon whole cumin seeds
  • 5 whole cardamom pods
  • 1 cup small cauliflower florets
  • 3 ounces green beans, cut into 1-inch pieces
  • 3 small new potatoes (about 6 ounces), peeled and quartered
  • 1 medium carrot, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 2/3 cup water
  • 2 tablespoons toasted shredded coconut
  • 2 tablespoons toasted blanched, sliced almonds
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.

Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. 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. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.

Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.

Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Vegetable Tian

    Recipe courtesy of Ina Garten