Eggplant Masala Biryani

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Please do Not use Canola or Veggie Oils because they are Toxic Trans-Fats that adversely affect our Health over time. I know this from Genuine Research. Instead, use Coconut Oil or Ghee - they are much Healthier.

subheading: EGGPLANT MASALA AND FRIED ONIONS:

¾ cup plain whole-milk yogurt

2 tsp. ground turmeric

Freshly ground black pepper

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

4 medium Chinese or Japanese eggplants, halved lengthwise, sliced crosswise on a diagonal 2" thick, or 1 to 2 medium globe eggplants, cut into 1½" pieces (about 2 lb. total)

1½ tsp. coriander seeds

2 blades of mace or ¼ tsp. ground mace (optional)

2 tsp. cumin seeds, divided

2 tsp. Kashmiri chile powder

½ tsp. ground cinnamon

¼ tsp. freshly ground nutmeg

1 cup canola or vegetable oil

3 large white or yellow onions, 2 thinly sliced, 1 finely chopped

½ tsp. fennel seeds

1 1" piece ginger, peeled, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. double-concentrated tomato paste

1 14-oz. can crushed tomatoes

subheading: RICE AND ASSEMBLY:

2 cups basmati rice

4 green cardamom pods, lightly crushed

6 whole cloves

2 bay leaves

2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

Large pinch of saffron threads (optional)

1 serrano chile, halved, thinly sliced, divided

¾ cup chopped cilantro leaves with tender stems, divided, plus more for serving

Plain whole-milk yogurt and lemon wedges (for serving)

subheading: SPECIAL EQUIPMENT:

A spice mill or mortar and pestle

Directions at bonappetit.com

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