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2 cups long grain rice
6-8 Indian eggplants
6 green chilies, slit down the middle
1 onion, sliced
2 tomatoes, chopped
2 teaspoons chili powder
1 fistful mint leaves
1 tablespoon chopped cilantro
ΒΌ cup ghee
salt to taste
Spice Mix
3 cloves
2 sticks cinnamon
6 cardamom pods, seeds scooped and crushed
3 bay leaves, crumbled
2 star anise
1 black cardamom
a few strands of saffron
Wash and clean the eggplants, removing the stalk. Slit them twice in the middle without slicing all the way so they retain their shape. Leave the eggplants in cold water until cooking. This will avoid discoloration.
Heat ghee in a wide vessel. Add the whole spices and let this sizzle for a minute.
Add chilies and wait till they sputter.
Add onions and fry for two minutes, until golden brown. Adding salt at this point will hasten the process.
Add tomatoes, cover and cook. Once the tomatoes wilt, add mint, cliantro leaves, chili powder and eggplants. Stir fry the eggplants for 4-5 minutes.
Add rice to the mixture. When you see the oil separate, add four cups of water.
Cover and cook over low-medium heat for 10-12 minutes. Once the rice looks fluffy, remove from heat.
Let biryani rest for 2 minutes before serving.
Serve warm as a main course.
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