Indian Rice Dish with Garnish
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
8
- Ingredients
- 4 Tbsps Ghee
- 3 onions (chopped)
- 2 ¼ cups Basmati rice
- ¼ tsp ground cinnamon
- ½ tsp ground Turmeric
- ¼ tsp ground Cardamom
- ½ tsp ground Cumin
- 2 tsps fresh ginger (freshly grated)
- 3 cloves
- 2 bay leaves
- 2 cups Cauliflower (divided into florets)
- 2 cups potatoes (peeled and roughly diced)
- 1.333 cups peas (frozen)
- 2 Tomatoes (quartered)
- 3 Tbsps Yogurt
- ¼ tsp Chili powder
- 2 Tbsps slivered almonds
- 2 Tbsps raisins
Product recommendation
(If you do not have a Römertopf, use a baking dish sealed closely with aluminium foil)
Preparation steps
1.
Soak a Römertopf (unglazed clay pot) in cold water.
2.
Heat 2 tbsp ghee in a pan and sweat 1 onion until translucent. Stir in the rice and sweat for about 3 minutes. Add 250 ml water, bring to the boil and cook very gently over a very low heat for 5 minutes. The rice should be only half-cooked. Remove from the heat and leave to steam dry.
3.
Heat the rest of the ghee in a pan and add all the ground spices (cinnamon, turmeric, cardamom and cumin) with the grated ginger, cloves and bay leaves. Sweat for a minute or so, then add the onions, cauliflower and potatoes. Stir well and cook for about 3 minutes. Then add the peas and tomatoes and stir in the yoghurt and 250 ml water. Season with chilli powder, salt and ground pepper, cover and simmer for a further 4 minutes.
4.
Spread half the rice on the base of the soaked Römertopf. Scatter with the slivered almonds and raisins, then add the vegetables with their liquid and cover with the rest of the rice.
5.
Put the lid on the Römertopf, put on the middle shelf of a cold oven, turn the oven to 200° and cook for about 1 hour.
6.
Take the Römertopf out of the oven, stir the biriyani and serve, garnished with the eggs and lime wedges.
