Ingredients: |
Ingredients: For the rice:
¾ c. Basmati rice
1 T. unsalted butter
2 T. golden raisins
2 T. blanched, sliced almonds
½ tsp.turmeric, ground
¼ tsp. cumin seeds, ground
¼ tsp. coriander seeds, ground
½ tsp. cardamon, ground
1 cinnamon stick, broken in half
1 ⅓ c. water
1 tsp. kosher salt
For the vegetables:
2 T. unsalted butter
1 small onion, thinly sliced
1 T. peeled,minced fresh ginger
2 cloves garlic, minced
2 T.golden raisins
2 T. blanched, sliced almonds
1 ½ coriander seeds, ground
½ tsp. cumin seeds, ground
5 cardamon pods, ½ tsp. ground
1 c. small cauliflower florets
3 oz. green beans, cut into 1 inch pieces
6 oz. peeled and quartered potatoes, ½ c.
2 medium carrot, cut into 1 inch pieces
1 tsp. kosher salt
⅔ c. water
Topping:
2 T. toasted shredded coconut
2 T. toasted blanched, sliced almonds
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Directions: |
Directions:Make the rice:
Rinse rice 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 and simmer (wrap the lid tightly with 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 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add the golden raisins, almonds, coriander seed, cumin seed and cardamon 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 tast. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds.
Serve immediately. |
This recipe for Vegetable Biryani is from