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Biryani, Vegetable (P, TNT)
Source: My mother
Serves: 6

2 cups long grain rice
4 cups water
1 large eggplant
1 8-ounce can lima beans
Either 8 fresh tomatoes or 1 14-fluid ounce can of crushed tomatoes
4 white onions
2 ginger root, sliced
3 garlic bulbs
1/4 cup oil
1-1/2 teaspoons mustard seed
Curry mix to taste
1 large red pepper
1 cup of a tomato-based vegetable juice
A dash of salt
Juice of one lemon
1 teaspoon sugar or honey or sweetener

Put the rice into a large saucepan. Put in water, add salt and 1 tsp. turmeric. Place the pan over high heat and bring the water to a boil. Reduce heat to low and simmer for 1/2 hour. (If you are using brown rice, soak first and cook for at least 40 minutes.) Turn the heat off but keep on the burner until you are ready to use it.

Peel and cut eggplant into small cubes. Place cubes in a colander and sprinkle salt over it. Leave it to soak in salt for 1/2 hour. Wash the cubes and squeeze out as much moisture as possible. Pat down with paper towel. Put in bowl and sprinkle with turmeric.

Chop tomatoes. Remove liquid from lima beans and mix with tomatoes.

Dice onions. Fry them in a 1/4 cup of oil with thick slices of ginger and garlic until golden brown in a large deep saucepan. Do not wash frying pan. Place colander in a bowl and put fried onions on it to drain, remove ginger and garlic.

Squeeze the eggplant one last time.

Put 2 tablespoons of oil into the saucepan with the cover in reach. Put in mustard seeds. They will explode so cover them right away. When they stop exploding, usually in one minute, put the onions in and then add curry paste. Mix and cook for 1 minute; add lima beans, mix and cook for 2 minutes. Mix in eggplant, tomato juice mix, and then add lemon juice and honey or sugar or sugar substitute.

Arrange a layer of cooked rice on the bottom of deep, heavy large casserole dish. Spread a layer of the spiced eggplant mixture over it.

Then put another layer of rice down, then the vegetable mixture, continue until casserole is full. Cover and place in 350°F oven for 1/2 hour, serve hot.

Posted by Devy Stone

Nutritional Info Per Serving: N/A