Eggplant Biryani

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.In a large pot, heat ghee over medium heat. Add cumin seeds and sauté until fragrant.

3.Add sliced onions and sauté until golden brown. Add diced eggplant and cook until slightly tender.

4.Stir in chopped tomatoes, biryani masala, turmeric powder, garam masala, chili powder, salt, and cook for 2-3 minutes.

5.Add soaked and drained rice to the pot and mix well with the spices and vegetables.

6.Pour vegetable broth over the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

7.In a small bowl, mix yogurt with chopped cilantro and mint leaves. Spread this mixture over the cooked rice.

8.Garnish with fried onions and roasted cashews. Cover the pot and let it sit for 5 minutes to allow the flavors to meld together.

9.Fluff the biryani gently with a fork before serving. Serve hot with raita or salad on the side.