Kashmiri Dahi Baingan Biryani (कश्मीरी दही बैंगन बिरयानी)
This Kashmiri Dahi Baingan Biryani is a flavorful and aromatic dish that combines the richness of yogurt with the earthy flavors of eggplant. It's a perfect dish for a special occasion or a family gathering.
Ingredients
- 2 cups basmati rice
- 1 large eggplant, cut into cubes
- 1 cup plain yogurt
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup cashews
- 1/4 cup raisins
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, mix the yogurt with turmeric, red chili powder, and salt. Add the eggplant cubes and let them marinate for 15 minutes.
- Wash the basmati rice and soak it in water for 30 minutes.
- In a large pot, heat ghee and add cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté until fragrant.
- Add the sliced onion and cook until golden brown.
- Add the marinated eggplant and tomatoes. Cook for 10 minutes until the eggplant is tender.
- Drain the soaked rice and add it to the pot. Stir gently to mix with the eggplant mixture.
- Add 4 cups of water, cashews, and raisins. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the rice is cooked.
- Sprinkle garam masala and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 15g
Supplies
Large bowl Large pot Stovetop
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Kashmiri Dahi Baingan Biryani with raita and a side of pickle for a complete meal.
Tips & tricks
Make sure to marinate the eggplant in yogurt to infuse it with flavor and tenderness.
Cost
$15