baingan pulao | brinjal pulao

Brinjal pulao recipe with step by step photos – simple and easy Indian style eggplant rice. Gluten-free and vegan.

Pulao and khichdi are comfort food for us. They are easy and simple to cook and also nutritious.

I usually end up making Pulao or Khichdi when I am too tired to cook. Cooking them in the pressure cooker makes things much easier. Cooking pulao has one more advantage in terms of nutrition. It is a healthy dish as often a lot of different vegetables are used in different pulao recipes.

This baingan pulao recipe Is very simple and easy to make. It goes well with curd curry (simple dahi kadhi) or any dal recipe. Another dish I make with rice and brinjal combo is this Karnataka style Vangi bath.

You could also Have baingan pulao plain with onion-tomato raita or coriander chutney or mango pickle and fried/roasted papad. I made this recipe to go with aloo mutter and the combo was great.

How to make baingan pulao

1. Rinse 1 cup basmati rice very well in water. Then soak the rice in enough water for 30 minutes.

2. After 30 minutes, drain the rice and keep aside.

3. 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 a mortar pestle.

4. Heat oil in a pressure cooker or a pot. Add the following whole spices and fry them till they are fragrant – ½ tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 green cardamoms, 3 cloves, 2 single strands of mace, 3 to 4 black pepper and 1 small piece of stone flower (optional).

5. Add the sliced onions.

6. Stir very well.

7. stir and saute the onions till light golden or golden.

8. then add crushed ginger-garlic-green chilies.

9. Stir and saute till the raw aroma of ginger-garlic goes away.

10. Now add the spice powders – ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala powder.

11. Add the chopped baingan. Stir and saute for a minute.

12. Add the drained rice.

13. Stir and saute the rice for a minute.

Cooking brinjal pulao

14. Add 2 cups of water. If cooking in a pot, you can add 2.25 to 2.5 cups of water.

15. Add salt and stir very well.

16. Cover the cooker with its lid tightly and pressure cook for 2 to 3 whistles.

17. When the pressure settles down on its own, remove the lid.

18. Add chopped coriander leaves and gently mix it with the rice.

19. Serve baingan pulao hot with some raita or plain yogurt.

Few more rice recipes for you!

• Tomato rice
• Masala bhat
• Pudina rice
• Kovakkai rice

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Brinjal Pulao

4.8 from 5 votes

By Dassana Amit

Simple and easy Indian style eggplant rice.

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Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

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Cuisine Indian

Course: Main Course

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Servings 2 to 3

Units

Ingredients

• ▢ 1 cup basmati rice or 200 grams basmati rice
• ▢ 100 to 150 grams eggplant (brinjal or baingan) or 8 to 10 small brinjals, you could also use medium-sized eggplant
• ▢ 1 medium sized onion, thinly sliced
• ▢ ½ inch ginger + 5 to 6 small garlic + 1 or 2 green chilies - crushed in a mortar-pestle
• ▢ ½ teaspoon cumin
• ▢ 1 bay leaf (indian tej patta)
• ▢ 1 inch cinnamon
• ▢ 2 green cardamoms
• ▢ 3 cloves
• ▢ 2 single strands of mace
• ▢ 3 to 4 black pepper
• ▢ 1 piece small of stone flower (dagad phool) - optional
• ▢ ¼ teaspoon turmeric powder (ground turmeric)
• ▢ ¼ teaspoon red chili powder
• ▢ ½ teaspoon coriander powder (ground coriander)
• ▢ ¼ teaspoon Garam Masala Powder
• ▢ 2 cups water
• ▢ 2 tablespoon oil
• ▢ salt as required

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Instructions

preparation

• 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 (about 100 to 150 grams brinjals) 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.

making baingan pulao

• Heat oil in a pressure cooker or a pot. 
• Add the following whole spices and fry them till they are fragrant - ½ tsp cumin/jeera, 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. 

cooking brinjal pulao

• 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 cooker with its lid tightly and pressure cook 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 hot with some raita or plain yogurt.

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