Name: Brinjal Pulao... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Rice 3 cups; Eggplants round or long ones 8-9 nos; Ginger mince 1 tsp; Garlic mince 1 tsp; Salt 1 tbsp or more; Mint leaves chopped 1/4th cup; Coriander leaves chopped 1/4th cup; Red chilli powder 1 1/2 tbsp; Turmeric 1/2 tsp; coriander powder 1 tsp; Cumin powder 1 tsp; Oil 1/4th cup; Green chillies slit 3; Onions chopped 2; Tomatoes chopped 2; Garam masala 1 tsp; Ghee 1 tsp; Cinnamon sticks 2; Bay leaves 2; Cardamom pods 3

ABOUT Brinjal Pulao... RECIPE

A yummy stir fried brinjal pulao that is full of aromatic flavours. Easy to make and perfect for a yummy lunch or dinner. It can be made with round or slender long eggplant varieties. This pulao with brinjals make it more delectable than the routine curried ones. Colourful and vibrant too. It also is a quick option to try when you are left with so many brinjals in your pantry. Use them in this delicious pulao for your loved ones.

Ingredients Serving: 4

Rice 3 cups
Eggplants round or long ones 8-9 nos
Ginger mince 1 tsp
Garlic mince 1 tsp
Salt 1 tbsp or more
Mint leaves chopped 1/4th cup
Coriander leaves chopped 1/4th cup
Red chilli powder 1 1/2 tbsp
Turmeric 1/2 tsp
coriander powder 1 tsp
Cumin powder 1 tsp
Oil 1/4th cup
Green chillies slit 3
Onions chopped 2
Tomatoes chopped 2
Garam masala 1 tsp
Ghee 1 tsp
Cinnamon sticks 2
Bay leaves 2
Cardamom pods 3

Instructions

Soak rice for 20 minutes.
In a pan, heat oil and add the whole spices at first.
Now add the ginger and garlic mince and the slit green chillies too.
Followed by all the whole spices and the powdered ones.
Now add and saute the onions along with all these spices until translucent.
After 3 minutes of sauteeing, add chopped tomatoes.
Cook them covered until tender.
Finally add the brinjals. Give them a deep + mark on top but do not cut them fully.
Saute them for 5-10 minutes and then add water according to the measurement of rice taken.
Add rice and also adjust salt.
Cover and cook until done for nearly 20 minutes.
Open the lid and give a slight stir.
Garnish with garam masala and a teaspoon of ghee.
Mix well and serve hot right away with raita and salad.

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