This evening, took the time to make a nice mushroom and aubergine biryani. It takes a little time to prepare the onions and the marinade, but this method cooks the rice beautifully and makes a great one-pot dish.
Serves 2. The recipe here is based on a biryani recipe in "Indian vegetarian cookery" by Rafi Fernandez (p109). - And if you're wondering if 2 onions is too much for 2 people, well I wondered too, so I checked it against three other recipes before I tried it. It is indeed the right amount!
For the marinade:
Fry the aubergine pieces in not-too-much oil, just a touch - just to get a bit of colour on them.
With a fork, beat the yoghurt with the other marinade ingredients in a decent-sized bowl. Toss the mushroom and aubergine in this paste, making sure they're covered well, and leave to marinate for at least 20 minutes - could be much longer if you like.
Slice the onions into 5mm halfmoons, and fry them in hot oil for up to 10 minutes to crispy. Drain them on kitchen paper.
Rinse the rice. Parboil the rice (5 mins) with bay leaf, cinnamon, cumin seed and saffron. Then drain it and run the cold tap over it a little to stop it cooking. Don't do too much, no need to wash the flavour away.
In a pan with a tight-fitting lid, put a glug of oil and/or butter. Spread it around to make sure the bottom of the pan is coated. Now place a small scattering of rice, then the mushrooms+aubergine in a layer. Then half of the remaining rice, followed by most of the fried onions as a new layer (keep some fried onion for garnish), and finally the rest of the rice. Pour the milk over the top, gently making sure you get it evenly all over.
Now put the pan on the heat. Turn the heat down to the lowest it can go, and put the lid on. Let it cook gently for about 40 minutes - do not stir it ever, and do not open the lid.
To serve - turn the contents of the pan out onto a plate. Garnish with the leftover fried-onion, and coriander leaves.