Biryani with Aubergine

Name: Biryani with Aubergine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 90 g Basmati rice; 0.50 onion; 0.50 garlic clove; 1.50cm fresh ginger; 1 carrots; 0.50 small aubergine; 37.50 g peas; 0.50 tomato; 50 g soy yoghurt; 187.50 ml vegetable stock; 1 Tbsp vegetable oil; 1.50 cardamom pods; 1 cloves; 1 bay leaves; 2 stalks of fresh mint; 1 stalks of fresh coriander; 0.25 tsp chilli powder; 0.13 tsp ground turmeric; 0.13 tsp ground cumin; 0.13 tsp ground coriander; 0.13 tsp cinnamon; 0.50 tsp garam masala; 1.50 saffron threads; 0.50 Tbsp tomato paste; Salt, to taste

7 steps

Prep:10minCook:20min

https://www.veganfoodandliving.com/vegan-recipes/vegan-biryani/

Updated at: Thu, 17 Aug 2023 04:00:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories647.7 kcal (32%)

Total Fat17.2 g (25%)

Carbs112.3 g (43%)

Sugars18.6 g (21%)

Protein14.5 g (29%)

Sodium1422.6 mg (71%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Soak the rice in cold water for about 25-30 minutes. Drain and set aside for later.

Step 2

Finely chop the onion and the fresh mint and coriander. Finely grate the garlic clove and ginger. Cut the aubergine, tomato, and carrots into bite-sized cubes, and set everything aside for later.

Step 3

Heat the vegetable oil in a frying pan that can be covered with a lid. Fry the cardamom pods, cloves and bay leaves for 2 minutes. Add the onion and fry for another 3-5 minutes until it is translucent

Step 4

Add the ginger, garlic, aubergine, carrot and peas to the onion, and fry for about 2 minutes. Add the tomato cubes, tomato paste, fresh herbs, spices and soy yoghurt, and fry for another 2 minutes. Season to perfection with salt.

Step 5

Spread the vegetables to a layer and layer the drained rice on top. Pour in the vegetable stock, starting on the side and then in the centre. Make sure that the rice is completely covered. (Do not mix!)

Step 6

Cover the pan and let simmer on low heat for about 10 minutes. Uncover and simmer for another 5 minutes. (This can change depending on the type of rice you are using, so make sure that the rice is cooked through. Add more vegetable stock if needed).

Step 7

Garnish with fresh coriander and mint. Serve with mango chutney or vegan raita. Enjoy!