Peel and chop the onions. Peel the potatoes and cut into cubes.
Heat the clarified butter in a large roasting pan. Fry the onions in it. Add the long grain rice and potatoes and sauté briefly. Add about 1/3 of the soup, season lightly with salt and cook on a low fire with the lid closed until all the liquid is absorbed.
In the meantime, prepare the cauliflower (prepare ready to cook, e.g. peel, remove woody parts and dirt) and divide into small roses. Rinse and quarter the tomatoes, then cut into large cubes. Remove the peel from the ginger and grate finely. Add all these ingredients with the second third of liquid as well as cardamom pods, cinnamon stalk, cloves and bay leaves to the long grain rice form. Again, make quietly with the lid closed until the liquid is absorbed by the ingredients.
With the last third of liquid, add paprika, turmeric, chili, peas, cumin, yogurt, raisins and almond slivers and cook everything together until the long-grain rice is tender.
In the meantime, bring the eggs to a boil, covered with cold water. Meanwhile, from the boiling point, make them waxy soft for about 6 min. Coldly quench, peel, halve or quarter and arrange on the finished biriyani.
Tip: Use a normal or light yogurt as needed!
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