Nightshade recipes Archives | Page 4 of 49

Home
recipe-guide
Nightshade recipes

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Brinjal recipes

BBQ baby brinjals with tzatziki and ezme

20 minutes

Broccoli recipes

Green Nicola potato salad

15 minutes

Chicken recipes

Sticky orange chicken casserole

45 minutes

Potato recipes

Doubled-cooked smashed potatoes

20 minutes

Air-fryer recipes

Parmesan-crusted potato wedges

20 minutes

Brinjal recipes

Baked ratatouille

35 minutes

Aliums

Vegan breakfast

20 minutes

Cheese recipes

Aligot

15 minutes

Air-fryer recipes

Tomato soup with air fryer scones

20 minutes

Bread recipes

Potato bread

30 minutes

Biryani recipes

Akni with tomato-and-onion salad and dhay

2 hours

Akni with tomato-and-onion salad and dhay

Serves 6-8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

500 g rice
2 T sunflower oil
1 large onion, thinly sliced
1 kg lamb knuckle or chicken pieces
1 green chilli, chopped
2 t salt
2 t fresh ginger
1 t garlic, crushed
1 t ground jeera (cumin)
1 t ground coriander
1 t ground barishap (fennel)
1 t ground turmeric
1 t chilli powder
3 whole cloves
3 whole allspice
3 pods cardamom
2 sticks cinnamon
1 tomato, grated or finely chopped
4 potatoes, halved
1 cup water
dhania (coriander), chopped, to garnish

For the tomato-and-onion salad:

1 large onion, very thinly sliced
1 t salt
2 cups hot water
2 large ripe tomatoes, chopped
1 bird’s-eye chill
2 t sugar
2 T white vinegar

For the dhay, mix:

2 cups buttermilk or plain Greek yoghurt
sugar, to taste
½ cucumber, grated and strained
a pinch salt
dhania (coriander) a handful, chopped

Method

1. Cook the rice in salted water until just tender, about 20 minutes. Rinse and drain in a colander.

2. Heat the oil in a large saucepan and braise the onions until golden, about 5–10 minutes.

3. Add the meat and spices and cook, covered, over a medium heat for 35–45 minutes, or until tender.

4. Add the tomato, potatoes and water and cook until the potatoes are nearly tender, about 15 minutes.

5. Add the rice, tossing with a fork to coat it in gravy. Take care not to let the rice get too mushy.

6. Steam, tightly covered, over a low heat for a further 20 minutes.

7. Sprinkle with the dhania just before serving.

8. To make the salad, sprinkle the onion with salt, and rub it in well. Pour over 1 cup hot water and drain in a colander. Squeeze out any excess moisture. Combine with the remaining ingredients.

9. Serve the akni with the salad and dhay.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Brinjal curry with chickpea dumplings

BBQ baby brinjals with tzatziki and ezme

Green Nicola potato salad

Sticky orange chicken casserole

Doubled-cooked smashed potatoes

Parmesan-crusted potato wedges

Baked ratatouille

Vegan breakfast

Aligot

Tomato soup with air fryer scones

Potato bread

Akni with tomato-and-onion salad and dhay

Akni with tomato-and-onion salad and dhay

Ingredients

Method