Vegetable Biryani

Ingredients

• 250 g Basmati rice
• 2 onions
• 4 tbsp peanut oil
• 1 can saffron (0.1 g)
• 2 tbsp warm milk (3.5% fat)
• 250 g carrots
• 200 g zucchini
• 250 g cauliflower
• 2 sprigs Mint
• 10 g ginger root
• 3 Garlic cloves
• 3 green cardamom pods
• Salt
• 2 cloves of cloves
• 2 tbsp lemon juice
• 5 tbsp ghee (15 g each; clarified butter)
• 2 tsp garam masala
• 250 g yogurt (3.5% fat)
• 150 g passata tomatoes
• 1 tsp turmeric powder
• 3 tbsp almond sticks (15 g each)

Instructions

1. 1.

   Rinse Basmati rice in a sieve until water runs clear, then soak for about 30 minutes in cold water.

2. 2.

   While the rice soaks, peel and halve the onions, cutting them into strips. Heat oil in a pan; brown the onions over medium heat for 15–20 minutes, stirring occasionally, then set aside.

3. 3.

   Drain the rice and let it dry. Soak saffron in milk for 10 minutes. Peel, wash, and dice carrots and zucchini into 1 cm cubes. Clean cauliflower, wash, and cut into very small florets. Wash mint, pat dry, pluck leaves, and set aside. Peel ginger and garlic, finely chop them. Lightly crack open the cardamom pods.

4. 4.

   In a pot bring 1200 ml water, 1 tsp salt, cloves, and cardamom to a boil. Add drained rice and lemon juice; simmer for about 5 minutes. Drain, rinse, discard cloves and cardamom, then set rice aside.

5. 5.

   Heat 4 tbsp ghee in a pot. Sauté carrots for about 2 minutes over medium heat, stirring. Add cauliflower and cook for another 2 minutes. Then add zucchini, ginger, garlic, and garam masala; cook everything together for an additional 3 minutes while stirring.

6. 6.

   Stir in yogurt, passata tomatoes, and turmeric; cook on high heat for about 4 minutes. Remove half of the vegetables and set aside.

7. 7.

   Spread the remaining vegetables in the pot, cover with half the rice. Top with almond sticks, saffron milk, toasted onion flakes, remaining ghee, and a few mint leaves. Add the rest of the vegetables and remaining rice on top. Cook covered over low heat for 15–20 minutes. Taste the vegetable biryani, plate it, and serve.