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Ingredients
Method
- 300g basmati rice
- 1 large onion, finely sliced
- 50ml olive oil
- Small cinnamon stick
- 3 cardamom pods
- 1 tsp turmeric
- 1 bay leaf
- 3 eggplants, chopped
- 4 tbsp medium curry paste
- 850ml water
- 85g raisins
- Chopped coriander to serve
- Prepare your rice by washing it well in cold water until the water runs clear. In a large saucepan, heat the oil slightly and then add the whole spices, the bay leaf, and onion. Cook gently for ten minutes, softening the onion and infusing the spices. Sprinkle in the turmeric, add the chopped eggplant and curry paste, and cook until the eggplant is cooked through and the mixture is highly aromatic.
- Stir the rice into the pan along with the water and the raisins. Place the lid on the pan, bring it up to a rolling boil, and then reduce the heat to a minimum, and leave to cook for 7 minutes. Once that time is up, turn off the heat, and leave the biryani with the lid on for a further 10 minutes. Stir it up well, add some seasoning and half your coriander, then serve in bowls with the rest of the coriander sprinkled on top.
30 mins
4 serving
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