Short-Cut Vegetable Biryani

Celticevergreen's Note:

When time is of the essence and you need to impress someone, this quick and easy recipe is the one to get the job done.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

The Rice

• ¾ cup basmati rice
• 1 tablespoon unsalted butter
• 2 tablespoons golden raisins
• 2 tablespoons sliced almonds
• ½ teaspoon turmeric
• ¼ teaspoon whole cumin seed
• ¼ teaspoon whole coriander seed
• 3 whole cardamom pods
• 1 cinnamon stick , broken in half
• 1 ½ cups water
• 1 teaspoon kosher salt

The Vegetables

• 2 tablespoons unsalted butter
• ¼ small yellow onion , thinly sliced
• 1 tablespoon fresh ginger , peeled, minced
• 2 garlic cloves , minced
• 2 tablespoons golden raisins
• 2 tablespoons sliced almonds
• 1 ½ teaspoons whole coriander seeds
• ½ teaspoon whole cumin seed
• 5 whole cardamom pods
• 1 cup small cauliflower floret
• 3 ounces green beans , cut into 1 inch pieces
• 3 small new potatoes , 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 sliced almonds

Directions:

1. Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Reviews

[horsephoto]

I didn't use potatoes but did add extra cauliflower and squash. It is a good way to use up extra vegetables.

[Caram]

Awesome! Thanks for sharing -made this last week. When cooking the veggies I was certain they were burning -but some just blackened a bit and there wasn't any carbon taste -much to my relief. Because I know what flavors we like best I took out the ginger and 1/2 of the coriander seeds. And next time I will either buy smaller potatoes or cut them smaller because I wanted more seasoning flavor instead of plain potato. Just sharing my thoughts and about to get ready to make some more tonight. Merci!

[Kathy228]

I really liked this. It's an easy dish to prepare. Though it may look like lots of ingredients/steps, there's not really. The list is mostly spices. I added more salt and since I thought I had green beans but didn't, I subbed with peas; and tossed in some chopped cilantro. I will make this often as it is so easy. Made for "More Than Just Curries" tag game.