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 the tray along with 2 tbsp of the curry powder and 3 tbsp olive oil. Sprinkle with a little more salt and mix very well. Roast for 30 minutes or until the aubergine is soft and browned and the chickpeas are a little crispy.
• Meanwhile, place a large pot or pan with a lid over medium high heat with 2 tbsp olive oil.
• Add the onion and cook for 3-4 minutes or until soft and golden.
• Add the garlic, ginger, chilli, and cumin seeds and cook for 2-3 minutes or until fragrant.
• Add the remaining 1.5 tbsp of curry powder, paprika, and turmeric and cook for 1-2 minutes.
• Add the tomato puree and soy sauce and mix to form a paste. Cook this down for 2 minutes or until it starts to brown on the bottom. 
• Add the rice and mix until it is all coated with the paste. Cook this for another minute or so to toast the rice slightly.
• Add a splash of water to the pot and scrape the bottom to deglaze. 
• Add the coconut milk and vegetable stock along with the cinnamon stick and bay leaves. Season well with salt and pepper.
• Bring to a boil and the reduce heat to low. Cover the pot and let simmer until the rice is cooked and has absorbed the liquid; around 20 minutes for white rice and 30 minutes for brown.
• While this is cooking, combine the yogurt, chopped pickles, and dill in a bowl with a generous pinch of salt. Mix well and set aside. For a vegan relish, use an unsweetened dairy-free yogurt like coconut.
• Once the rice is cooked, remove from the heat and let sit, covered, for 5 minutes. Remove cinnamon stick and bay leaves.
• Add the roasted aubergine and chickpeas to the pot along with lime juice and mix through.
• Serve while hot and add a large dollop of yogurt relish. Garnish with coriander and a sprinkling of nigella seeds.