Biryani with mixed vegetables

In a bowl of rice, soak for about 15 minutes in plenty of cold water and drain in colander. Dilute 3 to 4 tablespoons of water in a cup of yoghurt. Clean vegetables. Distribute cauliflower in small florets. Cut green beans, peppers and tomatoes into pieces. Cut peppers into strips. Clean mushrooms and cut into slices. Slice onion and garlic and finely chop. Slice and finely chop a piece of ginger. Chop coriander.

Fry 1 tablespoon of oil in frying pan. Onion, gently fry about 3 minutes. Add rest of oil. Prepare cumin, garlic and ginger and bake for about 30 seconds. Then stir in cork, chilli powder and salt and bake for approx. 1 minute. Add cauliflower, green beans, peppers, mushrooms, tomatoes, peas and peppers through them and simmer for about 10 minutes. Cook uncovered for approx. 5 minutes and allow moisture to evaporate to create a fairly dry curry. Mix pinch nutmeg, whipped cream and half of coriander. In between, add 1 liter of water with cloves, cinnamon stick, bay leaves and cardamom to the boil. Add rice and boil for about 2 minutes on high heat. Drain and transfer the rice on a plate. Remove spices and divide rice into 3 equal portions. Divide 1 serving of rice into the pan in pan. Create half of the vegetable curd. Spread low rice and low vegetables again. Cover with last layer of rice. Sprinkle the rest of coriander over it and pour yogurt mixture over it. Covered in approx. 25 minutes gently (on flame distributor) until cooked. Serve with, for example, marinated jumbo shrimp or lamb meat.