Aubergine & paneer biryani

Preheat the oven to 220 ̊C, gas mark 7. Heat 1 tbsp oil in a lidded pan over medium heat. Fry the onion with a pinch of salt, stirring regularly, for 20-25 minutes until crisp and golden. Meanwhile, toss the aubergine and 1 tbsp oil on a non-stick baking tray. Roast for 25 minutes, stirring halfway, until golden.

Scoop the onion onto kitchen paper. Return the pan to the heat with the remaining 1⁄2 tbsp oil and fry the paneer on all sides until golden; set aside. Return the pan to the heat with the spices from the biryani kit and fry for 1 minute. Add the paneer, aubergine, sauce from the kit and 1 tbsp water and stir over the heat for 1 minute. Reduce the heat to low and stir in 2 tbsp yogurt. Massage the rice packet from the kit to break up any clumps, then layer over the aubergine. Sprinkle over the crispy onions, cover with a lid and steam for 15 minutes.

Meanwhile, toss the coarsely grated cucumber with a pinch of salt; press in a sieve to extract any excess liquid. Mix with the remaining 4 tbsp yogurt, then dust with the cumin. When the biryani is done, uncover, scatter with coriander and serve with the raita.

Cook’s tip: You can speed things up by steaming the biryani rice for 5 minutes rather than the full 15 minutes. The longer time just allows the flavours to develop more.And to drink: Try Sorcova Pinot Noir, Romania, with notes of spiced cherries and red plums, and a silky texture.