Ingredients

For the Rice

  • 4 cups rice
  • 1 tbsp unsalted butter
  • 2 tbsp golden raisins
  • 2 tbsp blanched, sliced almonds
  • 1/2 tsp turmeric ( Haldi )
  • 1/4 tsp cumin ( Zeera )
  • 1/4 tsp coriander seeds ( Sabit Dhania )
  • 3 whole cardamom pods ( Ilaichi )
  • 1 cinnamon stick ( Dalchini ), broken in half
  • 1 1/2 cups of water
  • 1 tsp salt

For the Vegetables

  • 2 tbsp unsalted butter
  • 1/4 small onion, thinly sliced
  • 1 tbsp fresh ginger, chopped ( Adrak )
  • 2 cloves garlic, chopped ( Lehsan )
  • 2 tbsp golden raisins
  • 2 tbsp blanched, sliced almonds
  • 1 1/2 tsp coriander seeds
  • 1/2 tsp whole cumin seeds
  • 5 whole cardamom pods
  • 1 cup cauliflower florets
  • 3 oz green beans, chopped
  • 3 small potatoes, peeled and quartered
  • 1 medium carrot, chopped
  • 1 tbsp salt
  • 2/3 cup water
  • 2 tbsp toasted shredded coconut
  • 2 tbsp toasted blanched, sliced almonds

Preparation

  1. Melt the butter in a medium saucepan with a tight-fitting lid, over
    medium-high heat.
  2. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed,
    cardamom, and cinnamon stick and cook for about two minutes.
  3. Add the rice and cook, stirring until toasted for about one more minute.
  4. Add water and salt and bring to a boil.
  5. Lower the heat and simmer (wrap the lid tightly with a kitchen towel),
    cover and steam until the rice is done.
  6. Remove from the heat and fluff the rice with a fork and set it aside.
  7. Meanwhile, cut the vegetables. Melt the butter in a pan with a
    tight-fitting lid over medium-high heat. Add the onion and cook, stirring
    until lightly browned for about one minute.
  8. Add the garlic and ginger and cook, stirring until fragran for about a
    minute.
  9. Add the golden raisins, almonds, coriander seed cumin seed and cardamom
    and cook, stirring until toasted and fragrant for about two minutes.
  10. Stir in the cauliflower, green beans, potatoes, carrots, and salt.
    Increase the heat; pour in the water and cook covered for four minutes.
  11. Uncover and cook, stirring until the vegetables are tender and most of
    the water has evaporated.
  12. Add the rice to the vegetable mixture and using a rubber spatula, stir
    to combine.
  13. Season with salt to taste. Divide the vegetable-rice mixture among
    plates and top with some of the toasted coconut and almonds.
  14. Serve hot

Related Recipes:

  1. Mutton BiryaniIngredients: 2 cups rice, basmati 1/2 teaspoon saffron threads 2 tablespoon boiling water, for saffron 1/4 cup butter 2 onion, finely chopped 1 inch piece ginger fresh chopped 1 teaspoon...
  2. Mixed Vegetable BiryaniIngredients: Potatoes 3 medium, cut into finger and soaked in salt water Green peas 1 cup Carrots 2 medium cut into circles Cauliflower 1 (flowerets separated) Eggs 2 (boiled) Fresh...
  3. MrouziyaIngredients 1 KG lamp chunks 2 cups water 2 teaspoons Ras-El-Hanout 1/4cup honey 1/4cup olive oil 1/2 cup whole blanched almonds, toasted 1/4 cup raisins Preparation Coat the lamb with...
  4. Afghani BiryaniIngredients: 1 kg. lamb meat on the bone, cut into large pieces. 5 cloves 1 large cinnamon stick 2 tsp. salt 1 tbsp. ginger paste 1 tbsp. garlic paste 8...
  5. Afghani Mutton BiryaniIngredients 1 kilogram lamb meat on the bone 11 cloves 1 large cinnamon sticks 2 teaspoon salt 1 tablespoon ginger paste 1 tablespoon garlic paste 8 cups water 3 cups...
  6. Egg BiryaniIngredients: Basmati rice 2 cups Water 3-1/2 cups Eggs 6 Onion (thin-sliced) 1 Ginger paste 1 tsp. Garlic paste 1 tsp. Green chili (thin-sliced) 2 Cloves 2-3 Black pepper 6-7...
  7. Mughlai BiryaniIngredients: 1-1/2 kg chicken cut into small pieces 2 medium onions sliced 6 garlic cloves, crushed 2 tbsp ginger, ground 1/2 cup yoghurt 1/4 kg tomatoes 10 green whole cardamom...