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Aubergine & paneer biryani
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2 1⁄2 tbsp sunflower oil
1 onion, halved and finely sliced
1 aubergine, cut into 4cm cubes
150g paneer, cut into 3cm cubes
1 The Spice Tailor Delhi Biryani kit
6 tbsp Greek strained natural yogurt
200g cucumber, coarsely grated
Pinch ground cumin
2 tbsp coriander leaves
1.Preheat the oven to 220 ̊C, gas mark 7. Heat 1 tbsp oil in a lidded pan over a medium heat. Fry the onion with a pinch of salt, stirring regularly, for 20-25 minutes until crisp and golden. Meanwhile, toss the aubergine and 1 tbsp oil on a non-stick baking tray. Roast for 25 minutes, stirring halfway, until golden.
2.Scoop the onion onto kitchen paper. Return the pan to the heat with the remaining 1⁄2 tbsp oil and fry the paneer on all sides until golden; set aside. Return the pan to the heat with the spices from the biryani kit and fry for 1 minute. Add the paneer, aubergine, sauce from the kit and 1 tbsp water and stir over the heat for 1 minute. Reduce the heat to low and stir in 2 tbsp yogurt. Massage the rice packet from the kit to break up any clumps, then layer over the aubergine. Sprinkle over the crispy onions, cover with a lid and steam for 15 minutes.
3.Meanwhile, toss the cucumber with a pinch of salt; press in a sieve to extract any excess liquid. Mix with the remaining 4 tbsp yogurt, then dust with the cumin. When the biryani is done, uncover, scatter with coriander and serve with the raita.
You can speed things up by steaming the biryani rice for 5 minutes rather than the full 15 minutes. The longer time just allows the flavours to develop more.
And to drink...
Try Sorcova Pinot Noir, Romania, with notes of spiced cherries and red plums, and a silky texture.
Typical values per serving:
Per serving 3197kJ
This recipe was first published in Mon Mar 01 10:08:00 GMT 2021.