brinjal pulao recipe, baingan pulao recipe
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4.5 from 2 votes

brinjal pulao

simple and easy brinjal pulao recipe.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: main course
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit

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 aubergine
  • 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 (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 piece small of stone flower (dagad phool) - optional
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • 2 cups water
  • 2 tablespoon oil
  • salt as required

Instructions

preparation for baingan pulao

  • 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 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.