Vegetable Biryani Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 whole cardamom pods

1 teaspoon kosher salt

2 tablespoons unsalted butter

1 tablespoon peeled, minced fresh ginger

2 cloves garlic, minced

1 medium carrot, cut into 1-inch pieces

1 1/2 teaspoons whole coriander seeds

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

5 whole cardamom pods

1/4 small yellow onion, thinly sliced

3 ounces green beans, cut into 1-inch pieces

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2 tablespoons toasted blanched, sliced almonds

1 cinnamon stick, broken in half

2 tablespoons golden raisins

2 tablespoons toasted shredded coconut

1/2 teaspoon whole cumin seeds

1 tablespoon unsalted butter

1/2 teaspoon turmeric

1/4 teaspoon whole cumin seeds

1 cup small cauliflower florets

2 tablespoons blanched, sliced almonds

3/4 cups basmati rice

2/3 cup water

1/4 teaspoon whole coriander seeds

1 1/2 cups water

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