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.

Kashmiri Dahi Baingan Biryani (कश्मीरी दही बैंगन बिरयानी)

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

  1. 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.
  2. Wash the basmati rice and soak it in water for 30 minutes.
  3. In a large pot, heat ghee and add cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté until fragrant.
  4. Add the sliced onion and cook until golden brown.
  5. Add the marinated eggplant and tomatoes. Cook for 10 minutes until the eggplant is tender.
  6. Drain the soaked rice and add it to the pot. Stir gently to mix with the eggplant mixture.
  7. 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.
  8. 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