Ingredients
3/4 cup basmati rice
2 tbsp. butter
1 onion, thinly sliced
2 tbsp. ginger/garlic paste
2 tbsp. golden raisins
2 tbsp. sliced almonds
1 1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 black cardamom pods
1 dried apricot (soaked in water)
2 cups mixed vegetables (cauliflower, green beans, potatoes, carrots, etc.)
1 tsp. salt
2/3 cup water
1 cup plain yogurt
rose water
saffron (or safflower)
fresh cilantro
fresh mint
Preparation
Soak rice then cook in salted water with oil under 65% done (rice will be mushy). Drain water.
Preheat oven to 325 F.
Melt butter in a straight-sided skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 min. Add the yogurt and ginger/garlic paste and cook, stirring, until fragrant, about 1 min. Add the golden raisins, apricot, almonds, and spices. Cook, stirring, until toasted and fragrant, about 2 min. Stir in the vegetables 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 min. more.
Add the rice, rose water, and saffron to the vegetable mixture and lightly toss to combine. Season with salt to taste and place in oven at 325 F for 25-30 min.
Garnish with cilantro and mint.
