Vegetable Biryani Recipe
Yield - 4 Portions
INGREDIENTS
For The Rice:
3/4 cups Basmati Rice
1 tbsp Butter
2 tbsp Golden Raisins
½ tsp Turmeric
¼ tsp Whole Cumin Seeds
¼ tsp Whole Coriander Seeds
3 Whole Cardamom Pods
1 Cinnamon Stick (broken in half)
1½ cups Water
6 Dashes of ANGOSTURA® aromatic bitters
1 tsp Salt
For The Vegetables:
2 tbsp Butter
1/4 cup Yellow Onion (finely chopped)
1 tbsp Fresh Ginger (minced)
1 tbsp Garlic (minced)
2 tbsp Golden Raisins
1½ tsp Whole Coriander Seeds
½ tsp Whole Cumin Seeds
5 Whole Cardamom Pods
1 cup Small Cauliflower Florets
3 oz Green Beans (cut into 1-inch pieces)
1/2 cup Carrot (finely chopped)
1 tsp Salt
2/3 cup Water
8 Dashes of ANGOSTURA® orange bitters
2 tbsp Toasted Shredded Coconut
METHOD
To make the rice, 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, ANGOSTURA® aromatic bitters 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, about 20 minutes.
Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Meanwhile, make the vegetables by melting 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, coriander seeds, cumin seeds, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, carrots, ANGOSTURA® orange bitters 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.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.
