Eggplant Biryani

This is made with eggplant and some spices. This goes well with any fried dishes. I just served this with onion raita and dahi aloo.

Here is the recipe...

Ingredients

Eggplant – 1 (big)

(or) Brinjal - 1/2 kg

Basmati Rice – 2 cups

Chopped Onions – 1 cup

Chopped Tomato – 1 cup

Sliced Green Chilli – 6

Coconut Milk – 3 cups

Ginger Garlic Paste – 1 tsp

Fennel Seeds – 1 tsp

Lemon Juice – 1 tsp

Turmeric Powder – ½ tsp

Chilli Powder – 1 tsp

Ghee – 3 tsp

Chopped Coriander & Mint Leaves – ½ cup

Salt to taste

(For dry roast)

Cardamom - 3

Cinnamon – 2 inch sticks

Bay Leaf – 2

Cloves – 4

Peppercorns – 1 tsp

Method

Wash and chop the egg plants and keep it in a separate bowl.

Melt ghee in pressure cooker, and then fry rice for few minutes. Then take it out.

Heat another tsp of ghee, add fennel seeds and saute it for few seconds.

In a blender add all the roasted ingredients and make it as a fine powder.

Now add chopped onions, coriander & mint, green chilli and ginger garlic paste then fry well.

Add the ground powder, brinjal and fry for few minutes.

Then add salt, turmeric powder, chilli powder into this mix.

Then add rice, coconut milk, lemon juice and close the lid then keep cook for till 3 whistles comes out.

Then switch off the flame. Garnish with chopped coriander leaves.

Add more ghee for best taste. Aloo curry is the best combination for this dish.