How To Make Delicious Biryani?

 

Biryani is a delicious mixed rice dish that originated in India and is popular across many countries. It is made with basmati rice, meat or vegetables flavored with spicy masala, and fried onions. There are many variations of biryani, but here are some general steps to make a vegetarian biryani with eggplant:

1. Wash and soak the basmati rice for 30 minutes to 2 hours.
2. Thinly slice some onions and fry them in batches until golden brown. Set aside some fried onions for later.
3. Make a paste of ginger, garlic, red chili powder, turmeric powder, cumin powder, coriander powder, mustard oil, star anise powder, and yogurt. Marinate the eggplant pieces in this paste for at least an hour.
4. In a large pot, heat some oil or ghee and add some cloves, cardamom, and cinnamon. Sauté for a few seconds, then add some chopped tomatoes and cashew nuts. Cook until the tomatoes are soft.
5. Add some mint leaves, coriander leaves, green chilies, garam masala, and salt to the tomato mixture. Stir well and bring to a boil.
6. Add the marinated eggplant pieces and simmer until they are tender and the sauce is thickened.
7. In another pot, bring some water to a boil and add some salt and lemon juice. Add the soaked rice and cook until it is almost done but still has some bite. Drain the rice and set aside.
8. In a large baking dish, layer half of the rice, then spread the eggplant mixture over it. Sprinkle some fried onions on top. Repeat with the remaining rice and fried onions.
9. Cover the dish with foil and bake in a preheated oven at 375°F for 15 to 20 minutes or until the rice is fully cooked and fluffy.
10. Enjoy your biryani with some raita or salad on the side.