Aubergine biryani with cucumber and mint raita

1. 1

   Combine all the marinade ingredients in a bowl, add the aubergine and toss to coat well. Set aside to marinate for 30 minutes.

2. 2

   For the fried onions, heat the vegetable oil in a sturdy pan over a medium heat until hot but not smoking. Add the onions and fry for 10-15 minutes or until deep golden-brown, then add the garam masala and cumin. Remove the onions with a slotted spoon and set aside to drain on kitchen paper.

3. 3

   For the biryani, pour off all but about 3 tablespoons of the oil from the pan into a jug to use another time. Add the whole spices to the pan and fry for a minute. Add the aubergine and all the marinade, then bring to a simmer and stir in the tomatoes and a teaspoon salt. Simmer over a medium heat for 15 minutes until the aubergine is tender and the sauce is clinging to it.

4. 4

   Stir in the baby spinach leaves - add a splash of water to the pan if the spinach catches on the bottom - and cook for a few more minutes until wilted. It’s important the sauce is almost dry by this stage and just coating the aubergine. Keep it warm over a low heat while you cook the rice.

5. 5

   Bring a large pan of water to the boil and add salt (1 teaspoon per litre of water). Tip the rice into the water and cook for 5-7 minutes until just tender, but still firm, then drain well. Test that the rice is cooked by squeezing a grain between your fingers - it should be soft and break up at the edges but stay firm in the middle.

6. 6

   Assemble the biryani straight away while the rice is still hot. First pour about 3 tablespoons water and half the ghee into a deep, heavy-based cooking pot or a flameproof casserole. Spoon in a third of the rice, then a third of the onions and half of the aubergine. Sprinkle in some saffron milk and a little rosewater (if using), a few pistachios and a few cashew nuts. Then spoon in another third of rice, another third of onions, the rest of the aubergine, more saffron milk and rosewater (if using) and a few more nuts (save some to garnish). Finally, add the rest of the rice, saffron milk and rosewater (if using) and most of the remaining onions.

7. 7

   For the raita, scoop out the seeds from the cucumber using a teaspoon, then grate the flesh. Toss the cucumber with the salt, tip into a sieve and leave to drain for 20-30 minutes.

8. 8

   Drizzle the remaining ghee around the edges of the rice so it drips down the inside of the pan. Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going - lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes.

9. 9

   To finish the raita, mix the drained cucumber with all the remaining raita ingredients. Taste and add a little extra salt, pepper or lime juice, if you like. Set aside.

10. 10

    Spoon the biryani out onto a large serving platter and scatter with the remaining crisp onions and toasted cashews and pistachios. Serve with the raita.

1 serving ≈ 333 g

Nutrition values are estimates. - means data is unavailable.