Soy Glazed Vegetable Biryani

Soy Glazed Vegetable Biryani

We genuinely did not expect soy glaze and biryani to be such a brilliant combination, but here we are, completely obsessed. The aubergine soaks up that sticky, umami-rich marinade and then roasts down into something deeply savoury and a little sweet, which works so well layered through fragrant spiced rice. It's the kind of dish that feels really impressive on the table but is totally achievable at home, even if it takes a little love and patience. Trust us on this one, it's absolutely worth every minute.

Cook: 60 min
Serves 6

Before You Start

  • Aubergine marinated for at least 10 minutes
  • Large bowl
  • Large frying pan with lid
  • Ramekin

Ingredients

  • 3 aubergines
  • 2 cloves of garlic
  • 3 inches of ginger
  • 4 tbsp Kikkoman soy sauce
  • 1 tbsp agave syrup
  • 1 tbsp apple cider vinegar
  • vegetable oil for frying
  • 300g basmati rice
  • 2 large white onions
  • 2 green chillis
  • 2 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp turmeric powder
  • 100g peas
  • 2 vegetable stock cube
  • 15g fresh coriander
  • 1 lime

Method

1

Marinate the aubergine

  • Peel and grate the garlic and ginger and add to a ramekin with the soy sauce, agave  syrup and apple cider vinegar
  • Trim the top and bottom of the aubergine and cut longways into 1cm thick wedges. Place the aubergine in a large bowl, pour over the marinade and allow to marinade for at least 10 minutes
2

Whilst the aubergine marinades

  • Rinse the rice under cold running water until the water runs clear
  • Peel and finely slice the onions
  • De-seed and finely chop the green chillis
3

Cook the aubergine

  • Drain the aubergine from the marinade, reserving the liquid
  • Heat a large frying pan over medium to high heat and add enough oil to coat the bottom. Once hot, arrange the aubergine in a single layer in the pan and fry for 4-5 minutes on each side until golden brown. You may need to do this in batches
4

For the biriyani

  • Boil the kettle
  • Warm the oil in the pan over a medium heat, add the onion to the pan with a pinch of salt and stir to combine. Saute for about 6 minutes, stirring occasionally to prevent catching. Then add the chopped green chilli, star anise, cinnamon stick, bay leaves, cumin seeds, ground coriander and turmeric. Stir to combine and fry for 2-3 minutes, adding more oil if the onions seem dry. Stir through the rinsed rice, peas and the stock cubes. Pour in 1 litre of boiling water. Arrange the aubergine wedges in a fan pattern and cover with the lid. Boil for 2 minutes, then turn the heat down and simmer for 20-30 minutes until the grains of rice are cooked through
5

Finish the dish

  • Uncover the biryani and fluff the grains of rice with a fork. Squeeze over the juice of a lime and sprinkle with chopped coriander if you’d like

Tips & Variations

  • Give it time to marinate: We know 10 minutes is the minimum but honestly if you can leave the aubergine for 30 minutes or even overnight in the fridge, the flavour goes up a whole level.
  • Swap the veg: Henry loves throwing in some cauliflower florets or chickpeas alongside the aubergine if he wants to make it a bit heartier and more filling.
  • Make it your own heat level: If you like things spicy, add a chopped green chilli or a pinch of extra chilli flakes to the marinade. If you're cooking for kids, dial it right back and it's still absolutely delicious.

Why This Works

The trick here is letting the aubergine marinate properly before it even goes near the heat. That soy, agave and apple cider vinegar combo does something magic, tenderising the flesh and building a glaze that caramelises beautifully as it cooks. Layering the rice and veg in the pot then sealing it to steam is what gives you that proper biryani texture, fluffy grains with all those gorgeous flavours running through every bite.