Vegetable Biryani

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

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.

• Copyright 2001 Television Food Network, G.P. All rights reserved.