This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!
Rice – 4 cups
Brinjals – Dark purple long and tender ones 10-12
Onions – 2 med sliced
Green chillies – 5
Tomatoes – 3 med chopped
Fresh Coriander – 1 cup leaves chopped
fresh mint – 1 cup leaves
Curry leaves – 2 sprigs
Yoghurt/curd – 2 cups whisked
Lemon – 1 whole (Extract Juice)
Ginger garlic paste – 1 tbsp
Biryani masala – 1 tsp (refer Chicken biryani photo tutorial for masala ingredients)
Whole Garam masala For Rice as given below
Bay leaf – 1 large
Cinnamon – 2” pc
Pepper corns – 1/2 tsp
Oil – 1/2 cup
Ghee/clarified butter – 2 tsp
Salt – as per taste
Red chilli Powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
1.Wash rice and soak for atleast 1 hour.
2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.
3.Prepare Biryani Masala as said or with what ever ingredients you have in hand for biryani.
4.Heat oil and fry sliced onion till golden brown and keep.
5.Chop tomatoes and green chillies and keep.
In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.
Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.
Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.
Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.
Now add 1 cup of whisked yoghurt to the prepared biryani curry.
As you are doing this,on the other hand boil water double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.
Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.
Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.
Remove foil carefully and serve hot with raita of your choice.
Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…