Baingan Aloo Biryani- Eggplant Potato With Rice- Recipe

Baingan Aloo Biryani- Eggplant Potato with Rice

whole baingan- small 9

large potatoes- 2

onions  (chopped) -2 large

garlic ginger paste- 2 tbsp

bay leaves -2

red whole dried mirch -3

cumin seed- ½ teasp

red chilli powder – 1 tbsp

turmeric powder- ½ teaspoon

garam masala powder – 1 teaspoon

salt –  to taste

green chili (chopped) – 4 tbsp

Fresh Green coriander (chopped)- 4 tbsp

cherry tomatoes – half cup

For Rice   

rice clean, soaked and wash-3 cups

Water – 7-8 cup   

Cinnamon stick – 1 large

Cardamom – 2

Cloves, black pepper whole  -5-6

Bay leaves –  2-3

Salt – to taste

Shah Jeera – ¾ tsp

Oil –  1 tsp

Vinegar –  if you desire

Dum Time (Steam Time)

Kewra – few drops

Orange color (in water 2 tbsp)-  pinch

For Garnish

Fried onions –  ¼ cup

Cherry tomatoes -half cup

coriander  (chopped) -¼ cup

  1. Add chopped onions, zeera, ajwaian, dried red chilli sticks, bay leaves in non-stick deep fry pan. Fry these ingridents until they turn into goldenish brown color.
  2. Place half of the fried onions on kitchen paper towel. Keep aside, we will use fried onions for garnishing time
  3. Add sliced potatoes, bangan, red chilli powder, turmeric powder, garam masala powder, salt in fried onion pan. Mix these ingridents well. Let the pan cook until potatoes and bangan are half cooked.
  4. Now add chopped green chilli, chopped fresh green coriander leaves. Stir these ingridents and let the pan cook until they are cooked and edible.
  5. Add cherry tomatoes for garnish. Stir the ingridents well. Keep it aside

 

Rice Preparation

  1. On the other side prepare rice. First wash the rice then soak it for 15 to 20 mins.
  2. In a large pot add above ingridents mentioned under rice section. Add 7 to 8 cups of water into a large pot. Heat the pot. When the water is boiled and aroma is released now add soaked rice and boil ¾ consistency. Drain the water, if there is any excess water is left and keep it aside.

Prepare Baingan Aloo Biryani

  1. In another skillet heavy non stick pot, now add layers.
  2. Spread cooked rice evenly and cooked chicken on top. Spread the Baigan Masala evenly. Add green chilies, mint, chopped coriander leaves, fried onions and spread these ingridently evenly.
  3. Repeat the above step of layer rice and Baigan Masala, mint, coriander, green chillies, fried onions.
  4. Pour Saffron milk and Kewra water above.
  5. Now cover the pot tightly with foil or Moist cloth.
  6. Place the pot on hot tawa. Set the flame to high for 5 mins. Then reduce high flame to minium.
  7. Dum for 15 to 20 mins or until nice aroma is released.
  8. Now take out biryani from pot and transfer in a serving dish. Decorate biryani with red onions, cherry tomatoes and green chopped leaves. Serve the special dish for loved ones or dersired guests with favourite achar or chutney. MMMMmmmmmm soo delicious!!