Since this recipe is spice intensive, be sure to use quality spices. Or else the dish ends up tasting chalky. Top the biriani with vegetarian curry.
3/4 pound eggplant - cut in 1/2" cubes
2 cups brown rice
1 quart water
2 1/2 teaspoons turmeric
4 tablespoons butter
1 teaspoon poppy seeds
1 1/2 teaspoons mustard seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1 pinch cayenne
1 bell pepper - sliced
1 onion - sliced
2 cloves garlic - crushed
Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric. Bring to a boil, then cover and simmer for 45 minutes.
In a large saucepan, heat the butter. Add the poppy and mustard seeds. Stir for 2 minutes and then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes; stirring.
Add the eggplant, red pepper, and onion. Cook gently until the vegetables are tender (10 minutes). Add the garlic and continue to cook (2 more minutes).
Mix vegetable mixture into rice.
Calories: 333 Calories From Fat: 27%
Protein: 6g Carbohydrate: 55g
Cholesterol: 20mg Sodium: 87mg