CASHEW BIRYANI

Preparation Method :

• Sprinkle the aubergine with salt and leave for 30 minute.
• Rinse, pat dry, and cut into bite-size pieces.
• Soak the rice in a bowl of cold water for 40 minutes.
• Peel and core the parsnips. Cut into 1 cm / ½ inch pieces.
• Process 1 onion, the garlic, and ginger in a food processor. Add 30 - 45 ml / 2 - 3 tablespoons water and process to a paste.
• Finely slice the remaining onions.
• Heat 45 ml / 3 tablespoons of the oil in a large flameproof casserole and fry the onions gently for 10 - 15 minutes until they are soft and deep golden brown. Remove and drain.
• Add 40 grams / 1 ½ oz of the cashew nuts to the pan and stir-fry for 2 minutes, checking that they do not burn.
• Add the sultanas and fry until they swell. Remove and drain on kitchen paper.
• Add the aubergine and pepper to the pan and stir-fry for 4 - 5 minutes. Drain on kitchen paper.
• Fry the parsnips for 4 - 5 minutes. Stir in the remaining cashew nuts and fry for 1 minute. Set aside.
• Add the remaining 15 ml / 1 tablespoon of oil to the pan.
• Add the onion paste. Cook, by stirring over moderate heat for 4 - 5 minutes, until the mixture turns golden.
• Stir in the cumin, coriander, and chilli powder. Cook by stirring for 1 minute, reduce the heat, and add the yogurt.
• Bring the mixture slowly to boil and stir in the stock, parsnips, aubergine, and peppers. Season it with salt and pepper.
• Cover and simmer for 30 - 40 minutes, until the parsnips are tender, and then transfer to an ovenproof casserole.
• Preheat the oven to 150°C / 300°F / Gas 2.
• Drain the rice and add to 300 ml / ½ pint / 1 ¼ cups salted boiling water.
• Cook gently for 5 - 6 minutes, until the rice is tender but slightly undercooked.
• Drain the rice and pile it in a mound on top of the parsnip.
• Make a hole from the top to the base using the handle of a wooden spoon.
• Sprinkle the reserved fried onions, cashew nuts, and sultanas over the rice and dot with butter.
• Cover with a double layer of foil, then secure in place with a lid.
• Cook in the oven for 35 - 40 minutes. Serve garnished with eggs and coriander.