BRINJAL BRIYANI

ITEMS REQUIRED:

Basmati rice                        2 cups

Brinjal                                     10

Small onion                        10

Red chillies                          4

Cashew nut                         2 tbsp

Scrapped Coconut          2 tbsp

Cinnamon                            4

Cardamom                         4

Cloves                                    4

Bay leaf                                3

Onion                                    2

Tomato                                4

Ginger garlic paste       1 spoon

Saunf(sombu)                 ½ spoon

Turmeric powder           ¼ spoon

Coriander leaves           ¼ cup

Mint leaves                        ¼ cup

Ghee                                       2 tbsp

Cooking oil                        2 to 3 spoons

METHOD:

• Wash and chop brinjals finely.
• Heat little oil in a pressure cooker, add sombu, once it splutters, add rice with water and add pinch of turmeric powder. Cook it for 3 whistles.
• Heat some oil in a kadai & season with half of cardamom, cinnamon, cloves, small onion, red chillies, cashew nuts, and scraped coconut and fry well.
• Cool and then grind to a smooth paste.
• Heat some oil and season with the remaining spices and then add onion and fry till brown.
• Add ginger garlic paste and fry till raw smell goes.
• Add tomato, turmeric powder, coriander leaves and mint leaves and fry well.
• Now, add chopped brinjals to it and fry.
• Finally add the ground paste and fry till oil separates.
• Now add the cooked rice(which is cooked with turmeric and sombu) to the gravy, mix well and garnish with coriander leaves.
• Excellent, mouth watering rice dish.

Recipe shared by Mrs. Rina Rosario, my flat friend.