Indian Rice Dish with Garnish

Soak a Römertopf (unglazed clay pot) in cold water.

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.

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.

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.

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.