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Vegetable Biryani

Saumya2k1's picture
Ingredients
  Basmati rice 3⁄4 Cup (12 tbs)
  Unsalted butter 1 Tablespoon
  Golden raisins 2 Tablespoon
  Blanched almonds 2 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Cumin seeds 1⁄4 Teaspoon
  Coriander seeds 1⁄4 Teaspoon
  Cardamom 3
  Cinnamon stick 1 , broken
  Water 1 1⁄2 Cup (24 tbs)
  Kosher salt 1 Teaspoon
  Unsalted butter 2 Tablespoon
  Yellow onion 1⁄4 Small, thinly sliced
  Minced ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Coriander seeds 1 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Cardamom 5
  Cauliflower florets 1 Cup (16 tbs)
  Green beans 3 Ounce, cut into pieces
  Potatoes 3 Small, quartered
  Carrot 1 Medium, cut into pieces
  Water 2⁄3 Cup (10.67 tbs)
  Shredded coconut 2 Tablespoon, toasted
Directions

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
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. 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.
Meanwhile, make the vegetables. 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. 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.
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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Restriction: 
Vegan, Vegetarian
Ingredient: 
Rice
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Rice with Vegetables & Yogurt

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3 Comments

Snigdha's picture
Is there any particular reason for suggesting Kosher salt instead of the regular salt?
Saumya2k1's picture
Snigdha this all what i know abt this salt. but it taste gud in cooking. This is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride.Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. The term kosher salt is restricted to North America; in other parts of the world, it is called (coarse) cooking salt.
shantihhh's picture
In addition to the above wikipedia explanation-the big difference is taste. I often use sea salt for the same reason it doesn't have a metalic after taste like regular table salt. I love the various finishing salts like the French Sel Gris (grey salt), Fleur de Sel, Alaea or Hawaiian Red Salt, and Maldon Salt. All have a different flavour, as does Black Salt. Another great salt is Smoked Sea Salt. BTW Kosher salt is not necessarily sea salt. Kosher salt comes in fine and coarse grain. Kosher salt is regular salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a more salty taste than ordinary table salt. It generally comes in flakes rather than granules. The flakes dissolve easily, and have a less pungent flavor than table salt. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt. Shanti/Mary-Anne