Vegetable biryani

1) Place the rice in a sieve and rinse under cold running water until the water runs clear

Set aside.<p>

2) Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat

Add the golden sultanas, 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 and salt and bring to the boil. <p>

3) Lower the heat and simmer (wrapping the lid tightly with a kitchen towel), steaming until the rice is tender, 20 minutes

Remove from the heat and leave to rest, covered, for 10 minutes

Fluff with a fork and set aside.<p>

4) Whilst rice is cooking, make the vegetables

Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over a 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. <P>

5) Add the golden sultanas, almonds, coriander seeds, cumin seeds, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes

Stir in the cauliflower, French beans, potatoes, carrots and salt. <p>

6) 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 1.5 minutes more.<p>

7) 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 the plates and top with some of the toasted coconut and almonds

Serve immediately.