To make vegetables:Melt butter in a pan
Saute garlic and onion until soft
Add cardamom, coriander, cumin, turmeric, and ginger
Toast the spices until they are fragrant, about 2 minutes, stirring all the while to keep the spices from burning
Add cauliflower, string beans, and carrots, and stir to coat saute for 2-3 minutes
Add vegetable broth, cover, and cook vegetables for 7-10 minutes, until fork tender
Add vegetables to rice and stir to combine well
Taste and season with salt
Serve topped with cilantro, a dollop of yogurt and/or roasted cashews
Make the rice: Place rice in a bowl and fill with room temperature water
Swirl your hand through the water making the water cloudy with starch
Pour the cloudy water out and repeat this process 3 or 4 times until the water remains clear
Set aside
Melt butter in a high sided pan over medium-high heat
Add curry powder, cumin seeds, and coriander seeds
Toast the spices until they are fragrant, about 2 minutes, stirring all the while to keep the spices from burning
Add rice and raisins and stir, coasting both with the butter and spices toast one more minute
Stir in water or broth and add a pinch of salt bring to a boil
Lower the heat to bring to a simmer, cover, and allow the rice to cook 15-20 minutes
Once cooked through, quickly fluff the rice, cover again, and allow to sit, unattended, for another 5-10 minutes