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.
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By Peebsy-Weebsy
Western Maryland
on June 17, 2012
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My review is for the vegetable portion only. I made minor modifications to the recipe. I used vegetable broth for the water and left out the cardamom since I don't like that flavor. I eliminated the potatoes because that seemed like an odd combo with rice. Instead I used more of the other veggies to make up the difference. Although I liked the flavor of the cumin and coriander, I didn't like biting into the whole seeds. I was expecting that the veggies would have some kind of sauce component but the amount of liquid was barely enough to cover and steam them with nothing left over. The flavor of the veggie mixture was ok but nothing special. The raisins and coconut added sweetness but it needed something else. I added a teaspoon of curry powder and that helped. I served this over plain rice. Because this was just ok and I have a lot of other Indian recipes that are better I don't think I would think I would make this again.
By lorabore
on March 25, 2012
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I only made the rice component of this dish, because I just wanted a nice flavored rice to go with a chicken korma recipe. I could not find Basmati rice, so I used Jasmine instead and it worked perfectly.
The rice is fabulous. I did add some thinly sliced onions to shake up the texture (cooked them in the butter first, before adding the spices. Then I topped the rice with finely chopped cilantro leaves. It was delicious and I will definitely be making this rice again. Next time I may even cook the "vegetables" portion so I can rate the entire dish.
By Eloisa MC
on January 05, 2011
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I've always loved Biryani rice when eating out, and finally found an EASY recipe that the whole family loved... Including the kids. I only made the rice portion of this recipe as I was in a hurry.
Changes-
I used a big handful of raisins as we love to have that sweetness in every bite.
I also used less than a teaspoon of salt (trying to cut back and it was not at all overly salty.
Thanks food network!
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