Biryani

Parsnip, Aubergine & Cashew Biryani

10 oz basmati rice

1 1/4 cup water

1 small aubergine (eggplant), sliced
salt

3 parsnips, peeled, cored and diced

1 onion, diced
2 garlic cloves, minced
1" ginger, peeled and minced
2 tablespoons water

3 tablespoons olive oil
2 onions, diced

1/2 cup unsalted cashews
3 tablespoons sultanas (golden raisins)

1 red bell pepper, seeded and diced

1 cup unsalted cashews

1 tablespoon olive oil

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 cup coconut milk
1 1/4 cup vegetable stock

2 eggs, hard boiled and quartered (optional)
cilantro for garnish

Soak the rice in water for 40 minutes.

Place the aubergine slices on a baking sheet and sprinkle with salt.  Set aside for 30 minutes.  Rinse, pat dry and cut into bite size pieces.

Peel, core and dice the parsnips.  Set aside.

Place 1 onion, garlic, ginger and water in food processor and process to a paste.  Set aside.

Heat olive oil in a large dutch oven.  Add 2 onions and fry gently for 10 minutes until soft and golden brown.  Remove and set aside.

Add 1/2 cup cashews to pan and stir-fry 2 minutes.  Add sultanas and fry until they swell.  Remove and set aside.

Add aubergine and pepper to pan and stir-fry for 4 minutes.  Remove and set aside.

Add parsnips to pan and stir-fry for 4 minutes.  Add remaining cashews and fry for 1 minute.  Remove and set aside.

Add remaining olive oil to pan.  Add onion paste.  Cook, stirring, over moderate heat for 4 minutes until mixture turns golden.  Stir in cumin, coriander and chili powder.  Cook stirring for 1 minute.  Reduce heat and add coconut milk.  Bring to a boil and stir in stock, parsnips, aubergine and peppers.  Cover and simmer for 30 minutes until the parsnips are tender.

Preheat oven to 300*F.  Bring the rice to a boil and cook for 6 minutes until tender but undercooked.

Drain rice and pile it in a mound on top of the parsnips.  Make a hole from the top to the base using the handle of a wooden spoon.  Sprinkle the fried onions, cashews and sultanas over the rice.  Cover with a double layer of foil, then secure in place with a lid.  Cook in the oven for 30 minutes.  Serve garnished with eggs and coriander.