Brinjal / baingan dum biryani
BRINJAL / BAINGAN DUM BIRYANI
INGREDIENTS
· Brinjal – 200 gms
· Basmati rice – 250 gms
· Whole garam masala few for boiling rice
· Oil + ghee – 2 or 3 tbsp
· Whole garam masala – sai jeera /2 clove /2 cardamom /few black pepper /cinnamon small piece /bay leaf
· Onion thinly sliced – 1 big
· Ginger garlic paste – 2 tsp
· Red chilli pwdr – 1 tsp or as per taste
· Turmeric – ½ tsp
· Coriander pwdr – 2 tsp
· Garam masala pwdr – ½ or ¾ tsp OR use biryani masala pwdr as reqd
· Finely chopped mint and coriander leaves – 1 cup
· Curd beaten – ¼ cup
· Lemon juice – 2 tsp
· Food colour any [ optional ]
· Fried onions for garnish [optional ]
· Salt
PREPARATION
1. Clean ,wash ,rinse and soak rice for 30 mins.
2. Chop the brinjal into medium size .If using small brinjal ,then just split into 4 like we do for stuffed brinjal.
3. Boil 5 or 6 cups of water in a big pan ,add the whole garam masala +1 ½ tsp salt and allow it to boil.
4. Once it boils ,add the drained soaked rice .
5. Cook till 75 % done .
6. [ *** Cook for 5 mins after the first boil of adding rice ]
7. Drain and keep aside .
METHOD
Heat oil + ghee and add the garam masala ,allow it to splutter .
Add onions and fry till brown .[ don’t burn it ]
Add ginger garlic paste and fry till raw smell leaves .
Lower the flame and add all the masala pwdrs + salt and fry it for few seconds .
Add the brinjal and mix well .
Drizzle 2 tbsp of water ,mix well .
Cover and for 4 or 5 mins till the brinjal is soft on medium flame .
Add the coriander and mint leaves and mix well till it shrinks .
Add beaten curd and mix .
Add lemon juice , mix well and spread the masala all over to form a layer .
Off the flame .
Layer the cooked rice over the masala.
Drizzle little ghee all over and food colour.
Garnish with fired onions.
Cover it well with foil or any other tight lid .
Keep a tava to heat .
Lower the flame to lowest .
Put the pot on hot tava and dum cook for 10 mins on very low flame .
Once done off the flame .
Do not open immediately , give it resting time for minimum 30 mins or more for the rice to absorb the flavour well .
Once done ,serve with any side dish / raita /salad etc .
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