Vegetable Biryani. (Amar D. Gupta/Siliconeer)

With roots from the royal kitchens of India, this rice preparation is nothing short of a dish fit for the kings. Here’s how you can make this delicious preparation at home, writes Chef Sanjay Patel.

Ingredients:

For the rice:

¾ cups basmati rice

1 tbsp. unsalted butter

2 tbsp. golden raisins

2 tbsp. blanched, sliced almonds

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

1 tsp. salt

For the vegetables:

2 tbsp. unsalted butter

1 cup small cauliflower florets

¼ small yellow onion, thinly sliced

1 tbsp. peeled, minced fresh ginger

2 cloves garlic, minced

2 tbsp. golden raisins

2 tbsp. blanched, sliced almonds

1½ tsp. whole coriander seeds

½ tsp. whole cumin seeds

5 whole cardamom pods

3 ounces green beans, cut into 1-inch pieces

3 small new potatoes (about 6 ounces), peeled and quartered

1 medium carrot, cut into 1-inch pieces

1 tsp. salt

2/3 cup water

2 tbsp. toasted shredded coconut

2 tbsp. toasted blanched, sliced almonds

Method

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

Melt butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add 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 butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add 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 1½ minutes more.

Add rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste.

This dish goes very well with Raita.