Aubergine Biriyani

Ingredients:

4 Eggs

2 Aubergines (diced into 2cm cubes)

2 cups Basmati Rice

1 medium Onion (diced)

1 tsp Butter

1 tsp smoked Paprika powder

½ tsp Cayenne Pepper

Salt to taste

Chopped coriander for garnishing

Oil for greasing the pan and eggs

Method:

1. Toss the aubergines in smoked paprika and cayenne pepper.
2. Add oil to a pan and heat on a medium heat and add the onions and sauté for 3 minutes or until transparent, then add the aubergines and cook until soft and set aside.
3. Wash the rice on warm water and set aside for 10 minutes.
4. In a pan add ¾ of water to boil and add the rice to cook 2/3 way and drain it in cold water.
5. In an oven proof dish grease, with butter and add half of the boiled rice and layer it.
6. Add the aubergines and set as the middle layer and add the remaining boiled rice as the top layer.
7. Cover with foil and bake at 100 degrees.
8. Fry the eggs with either a runny or dried yolk.
9. Toss the biriyani, garnish with coriander, and serve with a fried egg on the top.
10. To serve:  Serve with raita (chopped cucumber)

    by Kiran Kaur