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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