Vegetable Biryani

Rice

• 2 garlic cloves
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 50 g ghee
• 300 g basmati rice, rinsed
• 1 tsp cumin seeds
• 2 tsp ground turmeric
• ½ tsp black mustard seeds
• 1 Tbsp curry powder

Vegetables

• 1000 g water
• 150 g waxy potatoes, peeled, diced (2 cm)
• 100 g carrots, sliced (1 cm)
• 150 g frozen green peas
• 75 g cashew nuts
• 50 g sultanas

Sauce

• 100 g plain yoghurt
• 1 tsp garam masala
• ½ tsp fine sea salt
• 1 Tbsp lemon juice