Vegetable Biryani

Ingredients:

For rice:

• 3/4 tbsp. basmati rice
• 1 tbsp (15 g) butter
• 2 tablespoons light raisins
• 2 tbsp blanched almonds
• 1/2 teaspoon turmeric
• 1/4 tsp. whole cumin seeds
• 1/4 tsp whole coriander seeds
• 3 whole cardamom pods
• 1 cinnamon stick, broken in half
• 1.5 cups of water
• 1 teaspoon coarse salt

For vegetables:

• 1 cup small cauliflower florets
• 85 g green beans, cut into 2.5 cm pieces
• 3 small new potatoes, peeled and quartered (about 170g)
• 1 medium carrot, cut into 2.5 cm pieces
• 2 tbsp (30 g) butter
• 1/4 small onion, thinly sliced
• 1 tbsp peeled, finely chopped fresh ginger
• 2 crushed cloves of garlic
• 2 tablespoons light raisins
• 2 tbsp blanched almonds
• 1.5 tsp whole coriander seeds
• 1/2 tsp. whole cumin seeds
• 5 whole cardamom berries
• 1 teaspoon coarse salt
• 2/3 cup water
• 2 tbsp toasted large coconut flakes
• 2 tbsp toasted blanched almonds, slivered, for garnish

Preparation:

1. Cook the ricePlace the rice in a sieve and rinse under the tap until the water runs clear.
   
   In a medium saucepan with a tight-fitting lid, melt the butter over medium-high heat. Add the raisins, almonds, turmeric, cumin seeds, coriander seeds, cardamom pods, and cinnamon stick and cook, stirring, until fragrant, about 2 minutes.
   
   Add the rice and cook, stirring, until toasted, about another minute. Add water and salt and bring to a boil. Reduce heat and simmer (cover the lid tightly with a kitchen towel), covered, until the rice is tender, about 20 minutes.
   
   Remove the pan from the heat and let it sit, covered, for 10 minutes. Stir with a fork.
2. Prepare the vegetablesIn a medium skillet with straight sides and a tight-fitting lid, melt the butter 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 raisins, almonds, coriander seeds, cumin seeds, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Add the cauliflower, green beans, potatoes, carrots, and salt. Increase the heat to high, add water, and cook, covered, for 4 minutes. Remove the lid 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 stir with a silicone spatula. Season with salt to taste. Divide the rice and vegetable mixture among bowls and sprinkle with toasted coconut and almonds. Serve immediately.