Biryani

Ingredients for 4 servings:

• 175 g Basmati, rinsed
• 60 g lentils, red, washed
• 1 bay leaf
• 6 cardamom pods, broken open
• 1 tbsp turmeric, ground
• 6 cloves
• 1 tbsp cumin
• 1 stalk(s) cinnamon, broken
• 1 onion(s), chopped
• 225 g cauliflower florets, small
• 1 large carrot(s), diced
• 100 g peas (frozen)
• 60 g raisins
• 600 ml vegetable stock
• some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

delicious as a side dish to tandoori chicken or as a vegetarian main course

Combine the rice, lentils, bay leaf, spices, onion, cauliflower, carrot, peas, and raisins in a large pot and mix well. Pour in the broth and bring to a boil. Simmer gently, covered, for 15 minutes, until the rice is tender, stirring occasionally. Season with salt and pepper to taste. Remove from the heat and let stand, covered, for 10 minutes to allow the rice to absorb the broth. Remove the cardamom pods, cinnamon stick, and cloves before serving. Serve with warm naan bread.