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Aubergine biryani with cucumber and mint raita
Fruit and vegetables
6
garlic
cloves, finely crushed
30g/1oz fresh root
ginger
, finely grated
3 green
chillies
, finely chopped (don’t remove the seeds)
1 tsp ground
coriander
3 medium
onions
, thinly sliced
750g/1lb 10oz
aubergines
, cut into 3–4cm cubes
2 medium
tomatoes
, chopped
200g/7oz baby
spinach
leaves, washed
175g/6oz unpeeled
cucumber
, halved lengthways
3 tbsp chopped fresh
mint
leaves
1 tsp fresh
lime juice
Tins, packets and jars
600g/1lb 5oz
basmati rice
100g/3½oz
ghee
Cooking ingredients
1 tsp Kashmiri
chilli powder
½ tsp ground
turmeric
150ml/¼ pint
vegetable oil
1 tsp
garam masala
1 tsp
cumin
seeds
10 whole
cloves
6cm/2½in
cinnamon
stick
5 green
cardamom
pods, bruised with a rolling pin
1 tsp
salt
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
1 tsp
salt
½ tsp
caster sugar
black pepper
Dairy, eggs and chilled
250ml/9fl oz plain
yoghurt
275g/9¾oz plain
yoghurt
Back to recipe
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