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Vegetable Biryani
    with GREEN BEANS, CAULIFLOWER, and CARROTS

    Biryani is an Asian rice pilaf scented with spices, ginger, and garlic and studded with colorful vegetables. It’s often a part of a celebratory Indian meal, but it has the star power to stand alone. One of the most charming qualities of this meal is that the fragrant basmati rice kernels are distinct and not at all gooey, thanks to rinsing the rice before cooking. It’s chock-full of cauliflower, carrot, and green beans and redolent of coriander, cumin, cardamom, and turmeric. In other words, it’s a celebration of flavors that you’ll want to devour again and again.
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START TO FINISH 45 minutes
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HANDS-ON TIME 20 minutes
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serves 2
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    ¾ tsp coriander seeds
    ½ tsp cumin seeds
    ¼ tsp cardamom seeds
    ¼ tsp ground turmeric
    1 cup/240 ml chicken broth or water
    ½ cup/120 ml milk
    2 tbsp golden raisins
    Salt
    ¾ cup/160 g basmati rice
    ¼ cup/30 g slivered almonds
    2 tbsp unsalted butter
    1 small yellow onion, thinly sliced
    1 tbsp peeled and minced fresh ginger (see “It’s that easy”)
    1 garlic clove, minced
    1 cup/85 g cauliflower florets, cut into ½-in/12-mmpieces
    1 carrot, peeled, halved lengthwise, and cut into ½-in/12-mm pieces
    1 cup/140 g green beans, fresh or frozen, cut into 1-in/2.5-cm pieces
    Freshly ground black pepper
    1 tbsp minced fresh cilantro
    1. Stir together the coriander seeds, cumin seeds, cardamom seeds, and turmeric in a small bowl. In another small bowl, combine the chicken broth, milk, raisins, and ½ tsp salt. Set the spice and raisin mixtures aside.
    2. Rinse the rice in a strainer under cold running water, swishing it with your fingers until the water is no longer cloudy and runs clear, about 1 minute. Set aside.
    3. Toast the almonds on a plate in the microwave on high for 1 minute. Stir and microwave for another 30 seconds, then stir again and microwave for 30 seconds longer. The nuts won’t brown much, but will definitely taste toastier. Set them aside.
    4. In a 12-in/30.5-cm skillet over medium heat, melt the butter. Add the spice mixture and let it sizzle for about 30 seconds so the spices flavor up the fat, then add the onion, ginger, and garlic and sauté until the aromatics begin to soften, about 2 minutes. Add the cauliflower, carrot, green beans, rice, broth mixture, and a few grinds of pepper and bring to a simmer. Cover, reduce the heat to low, and cook gently until the rice and vegetables are tender, about 20 minutes. Taste and season with more salt and pepper, if it needs it.
    5. Scoop the biryani onto warmed plates or into shallow bowls. Garnish with the toasted almonds and cilantro and serve hot.
    tip: To use up the rest of your head of cauliflower, check out Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto” ( page 166 ).
    it’s that easy: To peel fresh ginger without any fuss, just scrape the peel away with the tip of a teaspoon. It’s much simpler than using a knife, and wastes less of the gingerroot as well.
extra hungry? Add 10 oz/280 g peeled, deveined shrimp during the last 5 minutes of cooking.
in the glass: The slightly sweet and floral nature of this dish pairs well with a refreshing and fruity Alsatian Gewürztraminer from Trimbach. It has the spice you’re looking for, along with balanced fruit and a drier character than one often finds in lower-priced Gewürztraminers.

Mujaddara
    with ONIONS, DRIED APRICOTS, ALMONDS, and SPICY YOGURT

    Mujaddara. It’s a romantic name for a simple but delicious Middle Eastern dish of caramelized onions, lentils, and fragrant jasmine rice. The caramelized onions are the standard ingredient here. They add a velvety depth to the rice and protein-packed lentils. I’d also give extra status to the spicy yogurt topping spiked with mint, lemon, and cinnamon. It adds a sophisticated twist that I find irresistible. This meal is a spice bazaar on a