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By delicious. magazine
Aubergine biryani
Instructions
Prep:50minCook:30min
Vegetarians deserve biryani too! In this wonderful recipe from Anshu and Renee of DabbaDrop, aubergine brings meatiness while a tomato masala offers umami punch. Anshu and Renee say: “There are many types of biryani across India and every region makes it oh so slightly differently. Ours is a cross between a Mumbai and Chennai biryani, with lots of mild kashmiri red chilli, coriander and fennel. The aubergine is deliciously aromatic and can be used in a tomato or coconut-based curry too.” Find a wide selection of vegetarian curry recipes here.
Updated at: Mon, 09 Dec 2024 07:05:35 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
54
High
Nutrition per serving
Calories606.4 kcal (30%)
Total Fat11.6 g (17%)
Carbs114.8 g (44%)
Sugars17 g (19%)
Protein14.4 g (29%)
Sodium1107.5 mg (55%)
Fiber16.6 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2aubergine
medium, cut into 8cm chunks
1 Tbspcoconut oil
vegetable oil
to fry
3onions
2 sliced finely into half moons, 1 finely chopped
3 c mginger
piece, peeled and finely chopped
3garlic cloves
finely chopped
3 Tbsptomato purée
400gtin plum tomatoes
0.5 bunchcoriander
stalks finely chopped and leaves picked
1green chilli
slit open, and deseeded if you like less heat
350gbasmati rice
2limes
or lemons, quartered, to serve
Coconut yogurt
to serve
15dried red kashmiri chillies
1cinnamon stick
3cloves
3 Tbspcoriander seeds
2 tspcumin seeds
1 Tbspfennel seeds
Instructions
View on delicious. magazine
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