Vegetarian aubergine biryani

Name: Vegetarian aubergine biryani
Ingredients: 2 medium or 1 large firm aubergine, cut into 8cm chunks; 1 tbsp coconut oil; Vegetable oil to fry; 3 onions, 2 sliced finely into half moons, 1 finely chopped; 3cm piece ginger, peeled and finely chopped; 3 garlic cloves, finely chopped; 3 tbsp tomato purée; 400g tin plum tomatoes; ½ bunch coriander, stalks finely chopped and leaves picked; 1 green chilli, slit open (and deseeded if you like less heat); 350g basmati rice; 2 limes or lemons, quartered, to serve; Coconut yogurt to serve; 15 dried red kashmiri chillies; 1 cinnamon stick; 3 cloves; 3 tbsp coriander seeds; 2 tsp cumin seeds; 1 tbsp fennel seeds

www.deliciousmagazine.co.uk

Vegans deserve biryani too! In this wonderful recipe from DabbaDrop, aubergine brings meatiness while tomato masala offers umami punch.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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