- 400 grams Basmati rice
- 300 grams Cauliflower (cut into florets)
- 3 onions
- 300 grams potatoes (peeled cut into large cubes)
- 2 tomatoes (quartered)
- 2 teaspoons freshly grated ginger
- 3 cloves
- 2 bay leaves
- ¼ teaspoon Ground cinnamon
- ½ teaspoon ground Turmeric
- ¼ teaspoon ground Cardamom
- ¼ teaspoon Chili powder
- ½ teaspoon ground cumin
- 200 grams Frozen pea
- 3 tablespoons Yogurt (0.1% fat)
- 2 tablespoons raisins
- 2 tablespoons Almond slivers
- 4 hard-boiled eggs
- 1 Lime
- 4 tablespoons clarified butter
- freshly ground peppers
Soak a clay pot in cold water.
Rinse the rice under running water in a colander and drain.
Sweat 1 chopped onion in 2 tablespoons butter until translucent, stir in the rice and let sauté about 3 minutes. Pour in ¼ liter (approximately 1 cup) of water, bring to boil and let stand for 5 minutes over low heat. The rice should be only half cooked, and the liquid should have evaporated.
Peel the remaining onions and dice.
Heat the remaining butter in a saucepan, add all ground spices with grated ginger, cloves and bay leaves, add the onions, cauliflower and potatoes, mix well, and saute about 3 minutes. Then add the peas and tomatoes and stir in yogurt, 250 ml (approximately 1 cup) of water, season with salt and pepper, cover and simmer another 4 minutes.
Spoon half of the rice on the bottom of the soaked Roman, top with the almonds and raisins, pour the vegetables with the liquid over it and top with the remaining rice.
Cover the Römertopf, place on the middle rack in a cold oven and then at simmer at 200°C (approximately 375°F) for about 1 hour.
Peel eggs and cut into quarters.
Cut the lime into wedges.
Remove the clay pot from the oven, stir the Biriyani, and then serve garnished with eggs and lime wedges.
(Without Römertopf, use a casserole dish covered with aluminum foil.)