Vegetable Biryani With Spiced Lassi - cooking recipe

Ingredients

1 1/2 cups basmati rice
2 tbsp vegetable oil
2 None onions, thinly sliced
1 None green pepper, seeded and sliced
1/2 head cauliflower, cut into small florets
1/4 cup sliced almonds
1/4 cup raisins
1 slice (3/4-inch) ginger, peeled and finely chopped
1 None cinnamon stick
1 tsp red pepper flakes
1 tsp ground turmeric
3 None cardamom pods, bruised
2 None whole cloves
1 None bay leaf
3 None tomatoes, finely chopped
1 cup frozen peas
None None Naan bread, to serve
None None FOR THE SPICED LASSI
2 cups chilled plain yogurt
2 tbsp sugar
1/2 tsp salt
1 tsp ground cumin
4 None cardamom pods, crushed
None None Chopped pistachios, to serve

Preparation

Rinse the rice in a colander under cold water, until the water runs clear. Soak in cold water for 20 mins. Drain well.
Heat the oil in large saucepan on medium heat. Cook the onion and pepper for 4-5 mins, until golden.
Add the cauliflower, almonds, raisins, ginger, and spices. Cook, stirring, for 1-2 mins, until fragrant. Add the rice and cook, stirring, for 1 min, until coated in the spices.
Add 3 cups water, tomato and peas. Reduce the heat to low and simmer, covered, for 15-20 mins, until the liquid is absorbed and the rice is tender. Season to taste.
For the spiced lassi, combine the yogurt, 1 cup cold water, sugar, salt, cumin and cardamom pods in a pitcher. Pour into glasses and top with chopped pistachios.
Serve the biryani with naan bread and lassi.