Eggplant biryani

Steps

1. Combine ingredients from yogurt to turmeric in a bowl, add the eggplant and toss to coat. Set aside to marinate for 30 minutes.
2. Meanwhile Using a box grater, grate the cucumber. Drain off the excess liquid by squeezing the grated cucumber firmly with your hands.
3. In a bowl combine the cucumber, yogurt, mint, cumin, cayenne and paprika. Season then mix until combined. Refrigerate.
4. Heat the oil in a pan over a medium heat until hot. Add the onions and fry for 10–15 minutes or until deep golden-brown.
5. Then add the garam masala and cumin seeds. Remove the onions with a slotted spoon, drain on kitchen paper, then set aside.
6. Pour off most of the oil. Add the cloves, cinnamon and cardamom to the pan and fry for 1 minute.
7. Add the eggplant then bring to a simmer and stir in the tomatoes and salt. Simmer until the eggplant is tender.
8. Stir in the spinach – add a splash of water to the pan if the spinach catches on the bottom – and cook for a few more minutes until wilted.
9. Soak the saffron in warm milk for 15 minutes.
10. Bring a saucepan of water to the boil and add salt. Add the rice and cook for 5–7 minutes until just tender but still firm, then drain well.
11. Pour 3 tablespoons of water and half the coconut oil into a deep, heavy pan. Spoon in a third of the rice, a third of the onion and half the eggplant.
12. Sprinkle in some saffron milk, a little rose water, if using, and a few cashew nuts and pistachios.
13. Add another third of rice onions, the eggplant, saffron, rose water and a few more nuts.
14. Finally, add the rest of the rice, saffron milk and rose water and most of the remaining onions.
15. Drizzle the remaining coconut oil around the edges of the rice so it drips down the inside of the pan.
16. Cover and place over high heat to get the oil hot and some steam going – lift up the lid to check.
17. As soon as you see steam rising, turn the heat down very low and cook for 30 minutes.