3/4 cups basmati rice
1 tablespoon lactose free unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon salt
For the vegetables:
2 tablespoons unsalted lactose free butter
1 tablespoon peeled, minced fresh ginger
1 tbsp garlic infused oil
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon 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
2/3 cup water
Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the lactose free butter in a medium saucepan with a tight-fitting lid, over medium-high heat.
Add the 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 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 the lactose free butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat.
Add the ginger and cook, stirring, until fragrant, about 1 minute.
Add the coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes.
Stir in the 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 1 1/2 minutes more.
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 plates. Serve immediately.
Recipe adapted from: Good Food