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🍽️ Aromatic Biriyani in a Roman Pot

389 kcal · 30 min · 4 servings

Ingredients

• 400 g Basmati rice
• 300 g cauliflower (divided into florets)
• 3 onions
• 300 g potatoes (peeled and cut into large cubes)
• 2 tomatoes (quartered)
• 2 tsp freshly grated ginger
• 3 cloves
• 2 bay leaves
• 0.25 tsp cinnamon powder
• 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 slivered almonds
• 4 eggs (hard-boiled)
• 1 lime
• 4 tbsp ghee
• salt
• pepper (freshly ground)

Instructions

1. 1. Submerge the empty Roman pot completely in cold water.
2. 2. Rinse the rice thoroughly under running water in a sieve.
3. 3. Let the rinsed rice drain in the sieve.
4. 4. Finely chop one onion.
5. 5. Heat two tablespoons of butter fat in a pan.
6. 6. Sauté the chopped onion in the fat until translucent.
7. 7. Stir the drained rice into the pan.
8. 8. Sweat the rice for about three minutes.
9. 9. Pour in a quarter liter of water.
10. 10. Bring the mixture to a boil.
11. 11. Let the rice swell over low heat for five minutes.
12. 12. Remove the pan from the heat.
13. 13. Let the rice steam.
14. 14. Peel the remaining onions.
15. 15. Dice the peeled onions.
16. 16. Heat the remaining butter fat in a pot.
17. 17. Add all ground spices to the hot fat.
18. 18. Add grated ginger.
19. 19. Add whole cloves.
20. 20. Add bay leaves.
21. 21. Sauté the spices briefly.
22. 22. Add the onion cubes to the pot.
23. 23. Add cauliflower.
24. 24. Add potatoes.
25. 25. Stir the vegetables well.
26. 26. Simmer the vegetables for about three minutes.
27. 27. Add peas.
28. 28. Add tomatoes.
29. 29. Stir in the yogurt.
30. 30. Pour in 250 milliliters of water.
31. 31. Salt the mixture.
32. 32. Pepper the mixture.
33. 33. Simmer the vegetables covered for a further four minutes.
34. 34. Take half of the prepared rice.
35. 35. Spread this rice portion on the bottom of the soaked Roman pot.
36. 36. Sprinkle almond slivers over it.
37. 37. Sprinkle raisins over it.
38. 38. Add the cooked vegetables along with the liquid on top.
39. 39. Cover the vegetables with the remaining rice.
40. 40. Close the Roman pot.
41. 41. Place the pot in a cold oven.
42. 42. Set the oven to 200 degrees.
43. 43. Place the tray on the middle rack.
44. 44. Bake the biriyani for about one hour.
45. 45. Peel the boiled eggs.
46. 46. Cut the eggs into quarters.
47. 47. Cut the lime into wedges.
48. 48. Remove the Roman pot from the oven.
49. 49. Stir the finished biriyani.
50. 50. Serve the biriyani garnished with the eggs.
51. 51. Serve the biriyani garnished with the lime wedges.
52. 52. Alternatively, cover a baking dish with aluminum foil if you do not use a Roman pot.

Nutrition per serving

• kcal: 389
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 53 g