Aubergine and Chickpea Biryani with Yogurt Relish
Suitable for vegetarians, see recipe for vegan modifications. Serves 2. Prep time; 25 mins. Cooking time; 30-40 mins. Ingredients: 1 large aubergine, chopped into chunks, 1 can chickpeas (400g), drained and rinsed, 3.5 tbsp curry powder, 1 onion, thinly sliced, 4 cloves garlic, minced, 2 tbsp grated ginger, 1 green chilly, finely chopped, 2 tsp cumin seeds, 1 tsp paprika, 1.5 tsp turmeric, 1 cinnamon stick, 2 bay leaves, 1 tbsp soy sauce, 2 tbsp tomato puree, 200g basmati rice, 1 can coconut milk (400ml) 375ml vegetable stock, Juice of half a lime, Finely chopped coriander leaves and nigella seeds for garnish. For the relish: 4 tbsp greek yogurt (or dairy-free alternative), 2 tbsp finely chopped pickled gherkins, 2 tbsp finely chopped dill. Method: Preheat oven to 200 C. Spread out the aubergine chunks on a baking tray and season well with salt. Let sit for 20 minutes while the moisture is drawn to the surface. Pat the aubergine pieces dry and add the chickpeas to t
