Aubergine Biryani with Cucumber and Mint Raita

bbc.co.uk

Sally Whittaker

subheading: For the marinade:

250ml/9fl oz plain yoghurt

6 garlic cloves, finely crushed

30g/1oz fresh root ginger, finely grated

3 green chillies, finely chopped (don’t remove the seeds)

1 tsp Kashmiri chilli powder

1 tsp ground coriander

½ tsp ground turmeric

subheading: For the crisp fried onions:

150ml/¼ pint vegetable oil

3 medium onions, thinly sliced

1 tsp garam masala

1 tsp cumin seeds

subheading: For the biryani:

750g/1lb 10oz aubergines, cut into 3 to 4cm cubes

10 whole cloves

6cm/2½in cinnamon stick

5 green cardamom pods, bruised with a rolling pin

2 medium tomatoes, chopped

200g/7oz baby spinach leaves, washed

600g/1lb 5oz basmati rice

1 tsp salt

subheading: To assemble:

100g/3½oz ghee

pinch saffron soaked in 4 tbsp warm milk for 15 minutes

2 tsp rosewater (optional)

20g/¾oz cashew nuts and 20g/¾oz pistachios, dry-roasted in a hot pan until golden-brown

subheading: For the raita:

175g/6oz unpeeled cucumber, halved lengthways

1 tsp salt

275g/9¾oz plain yoghurt

½ tsp caster sugar

3 tbsp chopped fresh mint leaves

1 tsp fresh lime juice

black pepper

How-to-videos

Directions at bbc.co.uk

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