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Brinjal/eggplant biryani (baigan tahari / pulao)

Servings: 2-3
Soaking time: 6 hours.
Preparation time: 6-7 minutes.
Frying time: 25 minutes.
Cooking time: 3-4 minutes.
Total time: 36 minutes.

Biryani is an extremely popular in south India; rather it is street food here. Here today I am going to upload brinjal biryani, i.e. very flavourful and satisfying, when you feel lazy mood. It gives you full satisfaction, but it is one pot meal.

Biryani is all time favorite and satisfying traditional recipes. It is liked and cooked all over India; especially the Hyderabady biryani is most popular and famous not in India only but internationally too. It is for one pot rice meal lovers.

I used here jeera basmati rice and Ramba leaves/kewada/ Pandanus amaryllifolius: to enhance the flavour of Brinjal biryani. You can use any types of brinjal. This recipe is very delicious and nutritious.

Ingredients:

Basmati rice: 1 cup (150-200 gm)
Ramba leaf: 2 no.
Brinjal(eggplant): 100-150 gm
Potatoes: 50 gm
Refined oil/cooking oil: 5 tablespoon
Curd: ½ cup
Onion: 100 gm (2 no.)
Cumin seed: 1 teaspoon.
Salt: 1 teaspoon
Water: 2 cup
Ginger: 2” piece
Garlic: 3-4 flakes
Green chilli: 4 no.
Tomato: 1 no. (Medium size)
Whole Garam masala: Clove (3 no.), Cinnamon (2 inch stick), Green cardamom (2 no.), Black cardamom (1 no.) and Mace (2” piece).

Preparation:

Chop Brinjal (~ 2”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content. Keep aside.
Clean and wash rice. Keep aside in a sieve.
Slit green chilli (2 nos.), keep aside.
Chop the potato, one onion and tomato. Keep aside.
Make paste of ginger, garlic and green chilli (2 nos.), keep aside.
Chop one onion longitudinally.

Method:

Heat 3 tablespoon of oil in a fry pan. Add longitudinally chopped onion; fry it at high flame for 3-4 minutes till it gets brown, remove it and keep aside.
Add potato, fry on high flame for 2-3 minutes or till it gets light brown, remove it and keep aside.
Add brinjal, fry it on high flame for couple of minutes or till it gets light brown, remove it and keep aside.
Add cumin, whole Garam masala and green chilli in the remaining oil, sputter for few seconds. Add onion and fry it on high flame for couple of minutes or till it gets light brown in colour, add tomato & ginger- garlic- chilli paste, add turmeric powder, chilli powder, coriander powder and salt, fry for couple of minutes, add curd, reduce the flame to lower, cook till 80% done.
Add washed rice and fry for 3-5 minutes. The moment some of rice begins to change colour, add fried brinjal and potato; fry for a minute, put off the flame.
Boil water into the cooker; add this fried rice and brinjal, close the lid. Bring it to high flame, after getting full pressure, put off the flame. Allow it to cool for about 5-6 minutes, after cooling open the lid, stir lightly with the help of fork, and add fried onion.
Serve Brinjal biryani in a rice plate and decorate with left over fried onion. Mouth watering dish is ready to serve with raita or any vegetable curry or non- vegetarian curry.