Aubergine biryani

Name: Aubergine biryani
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 medium or 1 large firm aubergine, cut into 8cm chunks; 1 tbsp coconut oil; Vegetable oil to fry; 3 onions, 2 sliced finely into half moons, 1 finely chopped; 3cm piece ginger, peeled and finely chopped; 3 garlic cloves, finely chopped; 3 tbsp tomato purée; 400g tin plum tomatoes; ½ bunch coriander, stalks finely chopped and leaves picked; 1 green chilli, slit open (and deseeded if you like less heat); 350g basmati rice; 2 limes or lemons, quartered, to serve; Coconut yogurt to serve; 15 dried red kashmiri chillies; 1 cinnamon stick; 3 cloves; 3 tbsp coriander seeds; 2 tsp cumin seeds; 1 tbsp fennel seeds

Instructions

Prep:50minCook:30min

Vegetarians deserve biryani too! In this wonderful recipe from Anshu and Renee of DabbaDrop, aubergine brings meatiness while a tomato masala offers umami punch. Anshu and Renee say: “There are many types of biryani across India and every region makes it oh so slightly differently. Ours is a cross between a Mumbai and Chennai biryani, with lots of mild kashmiri red chilli, coriander and fennel. The aubergine is deliciously aromatic and can be used in a tomato or coconut-based curry too.” Find a wide selection of vegetarian curry recipes here.

Updated at: Thu, 21 Nov 2024 11:50:33 GMT