Borani Banjan is a traditional Afghan recipe that has eggplants layered in a tomato sauce and topped with a garlic yoghurt sauce and dried mint. It is so simple to make but the flavours are complex and blend so wonderfully together to make what has become one of my top favorite ways to make eggplant. It is SO good, if you love eggplant as much as I do, you have to make it.
I have shared this dish before here, but felt that it. deserves its own post. Share the goodness right?
I like the recipe from Mazar Cuisine and it is always the one I use when making this dish, though I sometimes roast the eggplant in the oven instead of frying.
Our ingredients are:-
4 purple eggplants, thickly sliced and soaked in salty water to remove bitterness.
4 sliced tomatoes.
1 heaped teaspoon of tomato paste.
Spices: 1 teaspoon each of paprika, ground coriander, ground turmeric and 1/2 teaspoon of ground red chilli.
Salt and pepper to taste.
4 minced garlic cloves. (I used local garlic that has stronger flavour than imported one).
1 level tbsp of dried mint.
I cup natural yoghurt.
The best way to have this is with a decent flatbread that is great for scooping up the sauce and balances out the flavours too.
As I have shared here before; there are many ways of making biriani.It is all about your tastebuds and the time you have to make it. The Instant Pot comes in handy in this, as you do not have to spend hours in the kitchen slaving over this dish. I have shared two biriani recipes here and by now y’all can tell I really love Indian rice dishes 🙂
This dish is so straightforward you can make it for weeknight supper, it is great for a meatless Monday meal as well as a tasty way to load up on those veggies.
You can use the vegetables you have on hand, just chop them into more or less equal sizes so they cook through and evenly.
Wash and soak your rice for 20 minutes. Then put instant pot on sauté mode.
Add the ginger garlic paste and the ground spices.
Do not stir once you add the water. Cover the instant pot, cancel sauté mode and set pressure mode on. Set it to cook for 6 minutes on high pressure. Once done, let it release pressure naturally for about 5 minutes then do a quick pressure release.
The next step is purely optional but if you want the authentic biri feel, mix a little yellow food colour or saffron if you have in in a tsp of rose water.
I am enjoying using the Instant pot to make various dishes and was glad with how this turned out. Definitely worth a try!