Short-Cut Vegetable Biryani

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• The Rice

• 3⁄4 cup basmati rice
• 1  tablespoon unsalted butter
• 2  tablespoons golden raisins
• 2  tablespoons  sliced almonds
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon whole cumin seed
• 1⁄4 teaspoon whole coriander seed
• 3  whole cardamom pods
• 1  cinnamon stick, broken in half
• 1 1⁄2 cups water
• 1  teaspoon kosher salt

• The Vegetables

• 2  tablespoons unsalted butter
• 1⁄4 small yellow onion, thinly sliced
• 1  tablespoon fresh ginger, peeled, minced
• 2  garlic cloves, minced
• 2  tablespoons golden raisins
• 2  tablespoons  sliced almonds
• 1 1⁄2 teaspoons whole coriander seeds
• 1⁄2 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.