Meatless meal from one of my vegetarian cookbooks. Extremely time consuming but tasty.
1 small eggplant, sliced
10 oz brown jasmine rice, or basmati rice
2 parsnips, peeled and cored
2 garlic cloves
1 inch piece ginger, grated
2-2.5 tbsp vegetable oil
4 oz cashews
1/4 cup golden raisins
1 red bell pepper, cut into strips
1 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1/2 cup plain yogurt
1.5 cups veggie stock
2 tbsp butter
2 hard boiled eggs, quartered
handful cilantro, chopped
Sprinkle the eggplant with salt and set aside for 30 minutes. Cut into bite sized pieces after drying.
Soak rice in cold water for 40 minutes. Process 1 onion, garlic and ginger in food processor with a couple tbsp water to make a paste.
Slice 2 onions thin. Heat 1.5 tbsp oil in dutch oven and sautee for 15 minutes. Set aside.
Add cashews to Dutch oven and cook for two minutes. Add raisins and let them swell up. Set aside.
Spray pan with cooking spray. Add peppers and eggplants and cook for 4-5 minutes. Repeat with parsnips and set all aside.
Add another 0.5 to 1 tbsp oil to pan. cook onion paste for 4-5 minutes, to brown. Add spices and toast a minute or two. Stir in yogurt.
Bring mixture to a boil. Add stock, parsnips, eggplant and bell pepper to pan – season with salt and pepper. Bring to a boil and then simmer for 40 minutes.
Preheat oven to 300.
In another saucepan, bring 1 and 1/4 cups salted water to a boil. Add rice and cook 5 -6 minutes and drain. Note: if you’re using brown rice, you may want to double the cooking time here. I ended up just cooking the casserole for longer, but I think I could have saved time by doing this here.
Drain rice. Add on top of layer of parsnips in Dutch oven. Sprinkle onions, cashews and raisins on top of biryani. Cover with little dots of butter.
Using a wooden spoon, make a hole in the middle of the rice mixture. Cover with two layers of foil, then lid. Bake for 40 minutes and check. My rice took another 35 or so, on account of it being brown rice.
Garnish with eggs and cilantro and serve.