Short-Cut Vegetable Biryani - cooking recipe

Ingredients

The Rice
3/4 cup basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seed
1/4 teaspoon whole coriander seed
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
The Vegetables
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon fresh ginger, peeled, minced
2 garlic cloves, minced
2 tablespoons golden raisins
2 tablespoons sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seed
5 whole cardamom pods
1 cup small cauliflower floret
3 ounces green beans, cut into 1 inch pieces
3 small new potatoes, peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted sliced almonds

Preparation

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.
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.