INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup basmati rice, 200 gms
100 to 150 gms baingan/eggplant/brinjal, 8 to 10 small baingans or brinjals, you could also use medium sized aubergine
1 medium onion, thinly sliced
½ inch ginger + 5 to 6 small garlic + 1 or 2 green chilies, crushed in a mortar-pestle
½ tsp cumin/jeera
1 bay leaf/indian tej patta
1 inch cinnamon/dal chini
2 green cardamoms/chotto elachi
3 cloves/lavang
2 single strands of mace/javitri
3 to 4 black pepper/sabut kali mirch
1 small piece of stone flower/dagad phool (optional)
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
½ tsp coriander powder/dhania powder
¼ tsp garam masala powder
2 cups water
2 tbsp oil
salt as required

How to make baingan pulao recipe:

. soak water for 30 minutes. rinse 1 cup basmati rice very well in water. then soak the rice in enough water for 30 minutes.
. after 30 minutes, drain the rice and keep aside.
. meanwhile when the rice is soaking, chop 8 to 10 baingan/brinjals (about 100 to 150 grams) and soak them in salted water for 15 to 20 minutes. also slice 1 medium sized onion thinly and crush ½ inch ginger, 5 to 6 small garlic, 1 or 2 green chilies to a smooth paste in mortar pestle.
. heat oil in a pressure cooker or a pot. add the following whole spices and fry them till they are fragrant – 1 bay leaf, 1 inch cinnamon, 2 cardamoms, 3 cloves, 2 single strands of mace, 3 to 4 black pepper and 1 small piece of stone flower (optional).
. add the sliced onions. stir very well. stir and saute the onions till light golden or golden.
. then add crushed ginger-garlic-green chilies. stir and saute till the raw aroma of ginger-garlic goes away.
. now add the spice powders – ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala powder.
. add the chopped baingan. stir and saute for a minute.
. add the drained rice. stir and saute the rice for a minute. add 2 cups water. if cooking in a pot, you can add 2.25 to 2.5 cups of water.
. add salt and stir very well.
. cover the cooked with its lid tightly and pressure cook the baingan pulao for 2 to 3 whistles.
. when the pressure settles down on its own, remove the lid.
. add chopped coriander leaves and gently mix it with the rice.
. serve baingan pulao hot with some raita or plain yogurt.



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