Vegetable biryani

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Ingredients

  • For the rice:

  • 170g basmati rice
  • 15g unsalted butter
  • 30g golden sultanas
  • 30g blanched, sliced almonds
  • 0.5 tsp turmeric
  • 0.25 tsp whole cumin seeds
  • 0.25 tsp whole coriander seeds
  • 3 whole cardamom pods
  • 1 cinnamon stick, broken in half
  • 375ml water
  • 1 tsp salt

  • For the vegetables:

  • 30g unsalted butter
  • 1/4 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 15g peeled, minced fresh ginger
  • 30g golden sultanas
  • 30g blanched, sliced almonds
  • 1.5 tsp whole coriander seeds
  • 0.5 tsp whole cumin seeds
  • 5 whole cardamom pods
  • 150g small cauliflower florets
  • 85g French beans, cut into 2.5-cm pieces
  • 3 small new potatoes peeled and quartered
  • 1 medium carrot, cut into 2.5-cm pieces
  • 1 tsp salt
  • 170ml water
  • 30g toasted desiccated coconut
  • 30g toasted blanched, sliced almonds

Use imperial measurements

Method

How to make Vegetable biryani

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 sultanas, almonds, turmeric, cumin seed, coriander seed, cardamom pods and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to the boil.

3) Lower the heat and simmer (wrapping the lid tightly with a kitchen towel), steaming until the rice is tender, 20 minutes. Remove from the heat and leave to rest, covered, for 10 minutes. Fluff with a fork and set aside.

4) Whilst rice is cooking, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over a 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.

5) Add the golden sultanas, almonds, coriander seeds, cumin seeds, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, French beans, potatoes, carrots and salt.

6) 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 1.5 minutes more.

7) 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 the plates and top with some of the toasted coconut and almonds. Serve immediately.

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