Ingredients for Short Cut Vegetable Biryani
- Basmati Rice
- Unsalted Butter
- 1/2 cup golden raisins
- Sliced Almonds
- 1 teaspoon turmeric
- Whole Cumin Seed
- Whole Coriander Seed
- Whole Cardamom Pods
- 1 small cinnamon stick
- 4 cups water
- Kosher Salt
- Yellow Onion
- Fresh Ginger
- Garlic Cloves
- Whole Coriander Seeds
- Cauliflower Floret
- 1 cup green beans, trimmed and halved
- New Potatoes
- Carrot
- Shredded Coconut
- Toasted Sliced Almonds
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How to Make Short Cut Vegetable Biryani
- Rinse 1 cup basmati rice in a fine-mesh sieve until the water runs clear. Set aside.
- Melt 2 tablespoons butter in a medium saucepan with a tight-fitting lid over medium-high heat.
- Add 1/4 cup golden raisins, 1/4 cup slivered almonds, 1 teaspoon turmeric, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 green cardamom pods (lightly crushed), and 1 small cinnamon stick. Cook, stirring constantly, until fragrant and lightly toasted (about 2 minutes).
- Add the rinsed rice and cook, stirring, until lightly toasted (about 1 minute).
- Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
- Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Melt 2 tablespoons butter in a large skillet or wide saucepan with a tight-fitting lid over medium-high heat.
- Add 1 medium onion (finely chopped) and cook, stirring occasionally, until lightly browned (about 5 minutes).
- Add 2 cloves garlic (minced) and 1-inch piece of ginger (grated) and cook, stirring, until fragrant (about 1 minute).
- Add 1/4 cup golden raisins, 1/4 cup slivered almonds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, and 3 green cardamom pods (lightly crushed). Cook, stirring, until fragrant and toasted (about 2 minutes).
- Stir in 1 cup cauliflower florets, 1 cup green beans (trimmed and halved), 1 cup cubed potatoes, 1 cup cubed carrots, and 1/2 teaspoon salt.
- Pour in 1 cup water, increase heat to high, cover, and cook for 4 minutes.
- Uncover and cook, stirring occasionally, until the vegetables are tender and most of the water has evaporated (about 1 1/2 minutes more).
- Gently fold in the cooked rice using a spatula.
- Season with salt to taste.
- Divide the biryani among serving bowls. Garnish with toasted coconut flakes (about 1/4 cup) and slivered almonds.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
52g
Fat
43g
Carbs
25g
