4 oz Sweet Potatoes, 1 Medium Eggplant, 1 Red Pepper, 1 Medium Yellow Onion, 1 Mango, 1 Jalapeño, 1 Lime, 1 Knob Ginger, 2 Cloves Garlic, ¾ C Basmati Rice, 1 C Yogurt, 1 ½ C Vegetable Stock, 1 ½ TBSP Brown Sugar, 1 Cinnamon Stick, 2 tsp Curry Powder, 1 ½ tsp Turmeric, 4 Sprigs Cilantro, Olive Oil, Salt, Pepper, 1 Pair Gloves
Refrigerator, Skillet or Dutch Oven, Saucepan, Bowls, Cutting Board, Zester, Peeler, Chef’s Knife, Paring Knife, Olive Oil, Salt, Pepper
1. Cook rice.
In a saucepan, add vegetable stock, turmeric, curry powder, and cinnamon stick, stir, and bring to boil. Add rice, cover, reduce heat to low, and cook for 15-20 minutes.
2. Make chutney.
Rinse all produce. Halve mango by cutting along the pit, then crosshatch mango into cubes and scoop out cubes from peel. Put on gloves, then cut off ends, seed, and finely mince jalapeño. Zest and juice lime. Strip cilantro leaves and coarse chop. In a bowl, make chutney by mixing mangoes, 2 TBSP jalapeños, 3 TBSP lime juice, brown sugar, and salt, then chill in a refrigerator until ready to serve. Just before serving, add cilantro and toss.
3. Cook vegetables.
Rinse all produce. Peel and cube sweet potatoes. Cut off ends and cube eggplant. Core, seed, and dice red pepper. Peel and dice onion. Peel and mince ginger. Peel and mince garlic. In a skillet or Dutch oven, heat 2 tsp olive oil on medium. Add onions, red peppers, ginger, and garlic and cook for 2 minutes, then remove to a bowl. To the same skillet, add potatoes and 1 tsp olive oil and sauté for 5 minutes until browned on all sides. Add eggplants and cook for 2-3 minutes per side to slightly brown. Add onions and peppers back to pan, cover, and cook for 3-5 minutes until potatoes are softened.
4. Assemble biriyani and serve.
Remove cinnamon stick from rice, add vegetables, remaining lime juice, ½ of the yogurt, salt, and pepper and stir. Divide biriyani between bowls, top biriyani with dollop of remaining yogurt, and serve with chutney on top.
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