|Basmati rice||3⁄4 Cup (12 tbs)|
|Unsalted butter||1 Tablespoon|
|Golden raisins||2 Tablespoon|
|Blanched almonds||2 Tablespoon|
|Cumin seeds||1⁄4 Teaspoon|
|Coriander seeds||1⁄4 Teaspoon|
|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|
|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|
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.