Biriyani from the Römertopf

Ingredients

• 400 g basmati rice
• 300 g cauliflower (cut into florets)
• 3 onions
• 300 g potatoes (peeled and cut into large cubes)
• 2 tomatoes (quartered)
• 2 tsp freshly grated ginger
• 3 cloves of cardamom
• 2 Bay leaves
• 0.25 tsp ground cinnamon
• 0.5 tsp turmeric powder
• 0.25 tsp cardamom powder
• 0.25 tsp chili powder
• 0.5 tsp cumin powder
• 200 g frozen peas
• 3 tbsp yogurt
• 2 tbsp raisins
• 2 tbsp almond slivers
• 4 eggs (hard boiled)
• 1 Lime
• 4 tbsp clarified butter
• Salt
• black pepper (ground fresh)

Instructions

1. 1.

   Soak a Römertopf in cold water.

2. 2.

   Rinse the rice thoroughly under running water, then drain.

3. 3.

   Sauté one chopped onion in 2 tbsp clarified butter until translucent, add the rice and cook for about 3 minutes; pour in ¼ L water, bring to a boil, then simmer on low heat for 5 minutes so the rice is only partially cooked. Remove from heat and let steam off.

4. 4.

   Peel and dice the remaining onions.

5. 5.

   Heat the remaining clarified butter in a pot, add all ground spices with grated ginger, cardamom, and bay leaves; sauté until fragrant. Add onions, cauliflower, and potatoes; stir well and simmer for about 3 minutes. Then add peas and tomatoes, stir in yogurt, pour in 250 ml water, season with salt and pepper, cover and cook for another 4 minutes.

6. 6.

   Spread half of the rice on the bottom of the pre-soaked Römertopf, sprinkle almond slivers and raisins over it, pour the vegetable mixture on top, then cover with the remaining rice.

7. 7.

   Seal the Römertopf, place it in a cold oven and bake at 200°C for about 1 hour on the middle rack.

8. 8.

   Peel the eggs and quarter them.

9. 9.

   Cut the lime into wedges.

10. 10.

    Remove the Römertopf from the oven, stir the biriyani, then serve garnished with the egg quarters and lime wedges. (If not using a Römertopf: seal an aluminum foil-covered baking dish)