Vegetarian aubergine biryani - delicious. magazine

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
• For the spice mix
• 15 dried red kashmiri chillies
• 1 cinnamon stick
• 3 cloves
• 3 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tbsp fennel seeds