Serves: 4
Total Calories: 292

2 cups Coconut Milk (or store-bought)
1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
1 3/4 cups water
1/2 cup grated fresh or frozen coconut
1 to 3 dried red chili pepper, such as chile de arbol, broken into pieces
1 clove fresh garlic (large), peeled
5 slices (quarter-size) peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 small onion, coarsely chopped
1 teaspoon ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon ground turmeric
3 tablespoons peanut oil
1 pound Chinese eggplant (2 to 3 plants), cut into 3/4-inch pieces
1 1/4 teaspoons salt, or to taste
1 large tomato, finely chopped
2 tablespoons finely chopped fresh mint leaves
1/2 cup finely chopped fresh cilantro, including soft stems
2 to 3 tablespoons fresh lemon juice

1. Prepare the coconut milk. Then, in a medium bowl, soak the rice in the water, 30 minutes or longer.

2. Meanwhile, place the grated coconut and red chili peppers in a small nonstick skillet and dry roast, stirring and shaking the pan, over medium heat until fragrant and lightly golden, 1 to 2 minutes. Let cool, then transfer to a blender or food processor and process along with the garlic, ginger, green chili peppers, and onion until everything is finely ground. Mix in the coriander, garam masala, and turmeric and process again. Transfer to a large nonstick saucepan. Add 2 tablespoons oil and cook, stirring, over medium-high heat until golden, about 5 minutes.

3. Add the eggplants, half the salt, and 1/2 cup coconut milk and cook over high heat about 3 minutes. Reduce the heat to medium, cover the pan, and cook until the eggplants are soft, 15 to 20 minutes. Remove to a bowl.

4. To the same pan, add the remaining 1 tablespoon oil, tomato, mint, and cilantro and cook over medium heat, stirring, until most of the juice from the tomato evaporates, about 2 minutes. Add the rice with the water it was soaking in, along with the remaining salt and coconut milk, and bring to a boil over high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until most the water has been absorbed but the rice is not yet fully cooked, about 10 minutes.

5. To assemble the biryani: Remove about half the rice to a bowl. Spread the cooked eggplant mixture over the rice that remains in the saucepan. Cover the eggplant mixture with the reserved rice. Drizzle the lemon juice over the rice, cover the pan, and cook over lowest heat setting, 10 to 15 minutes, to blend the flavors. Sprinkle the garam masala on top and serve from the pan itself or transfer to a serving platter, fluff the top of the rice with a fork, and serve.

VARIATION: For a more formal presentation, in Step 7 preheat oven to 300°F. Lightly grease the bottom of a clear oven-safe casserole dish, add half the rice, top with the eggplant mixture, then cover with the remaining rice. Drizzle the lemon juice on top, then bake 15 to 20 minutes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 292
Calories from Fat: 210

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