Vegetable Biryani with Yogurt Raita

Ingredients

• 300 gBasmati rice
• 800 mlWater
• 1 pcsOnion
• 3 cloveGarlic
• 15 gGinger
• 1 pcsCarrot
• 250 gCauliflower
• 150 gPea
• 20 gRapeseed oil
• 1 tspCumin
• 2 tspGaram masala
• 1 tspTurmeric
• 1 tspPaprika powder
• 0.5 tspCinnamon
• 1.5 tspSalt
• 600 mlVegetable broth
• 1 pcsBay leaf
• 3 pcsCardamom
• 0.5 pcsCucumber
• 300 gYogurt
• 10 gMint
• 1 tbspLemon juice
• 0.5 tspCumin
• 10 gCoriander

Instructions

1. 1

   Rinse and soak rice

   • Rinse basmati rice thoroughly until the water runs clear
   • Soak the rice in fresh water
   • Drain and set aside
2. 2

   Chop the vegetables

   • Peel and thinly slice the onion
   • Finely chop the garlic
   • Finely grate the ginger
   • Dice the carrot
   • Break cauliflower into small florets
   • Set the peas aside
3. 3

   Toast whole spices

   • Heat oil in a pot
   • Toast cumin briefly until fragrant
   • Fry onions until golden
   • Cook garlic and ginger briefly
4. 4

   Season and cook vegetables

   • Stir in ground spices and toast briefly
   • Add carrot and cauliflower and sauté
   • Stir in peas
   • Season with salt
5. 5

   Layer and steam rice

   • Spread rice over the vegetables and level it
   • Pour in vegetable stock
   • Add bay leaf and cardamom
   • Cook covered on low heat until the rice is tender
   • Remove from heat and let rest covered
   • Fluff the rice gently
6. 6

   Mix the raita

   • Coarsely grate the cucumber
   • Whisk yogurt until smooth
   • Stir in cucumber, mint, and lemon juice
   • Season with salt and cumin
7. 7

   Plate and serve

   • Divide biryani among plates
   • Serve raita alongside
   • Sprinkle with fresh herbs if desired