Rick Stein Aubergine Biryani Recipe | BBC Food Stories

Ingredients

• 750g aubergines, cut into 3–4cm dice
• 10 whole cloves
• 6cm stick cinnamon
• 5 pods green cardamom, bruised with a rolling pin
• 2 medium tomatoes, chopped
• 200g baby spinach leaves, washed
• 600g basmati rice
• salt
• 250ml natural yoghurt
• 6 garlic cloves, finely crushed
• 30g root ginger, finely grated
• 3 green chillies, finely chopped, with seeds
• 1 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 150ml vegetable oil
• 3 medium onions, thinly sliced
• 1 tsp garam masala
• 1 tsp cumin seeds
• 100g ghee
• Pinch of saffron soaked in 4 tbsp warm milk for 15 minutes
• 2 tsp rose water (optional)
• 20g each cashew nuts and pistachios, dry-roasted in a hot pan until golden
• cucumber and mint raita