Stuffed eggplant biryani and lecture on vegetarianism by Masterchef India
Saffronstreaks
Saffronstreaks
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Ingredients

  • 10 mins Cook time
  • 30 mins Total time
  • 40 mins Stuffed eggplant biryani with crispy fried baby corns and burst of flavours from range of whole spices
  • rice
  • 12-15 Baby corns (cut into half inch pieces) : 6-8 Onion (sliced) : 2 cups Ginger (finely chopped): 2 tsp Garlic: 4-5 cloves Salt to taste Cilantro (finely chopped) : 2-3 tbsp Green chillies: 2-3 Curd: 3-4 tbsp Garam masala : ½ tsp Oil for frying Ghee: 2 tsp Eggplant stuffing Turmeric powder : ½ tbsp Red chilli powder : 1 tbsp Cumin powder: ½ tbsp coriander powder: 1 tbsp Tamarind paste: 1 tsp+ Salt to taste Biryani spices Sesame seeds : 1 tsp Cloves: 4-5 Cardamom (green): 3-4 Cinnamon : a small stick Kebab chini / tailed pepper (whole) : 1 tsp White pepper (whole): ½ tsp Nutmeg grated : ½ tsp Instructions Wash and soak the rice for 15 minutes In a wide bottom vessel, add excess water and cook the rice till partially cooked. Drain the rice, spread it on a wide plate and let it cool. The rice should be devoid of any moisture. Wash and slit the baby eggplants half way. Rub the eggplants with salt and turmeric and leave aside. Meanwhile mix all the spices listed for eggplant stuffing and with little help of water, make a thick paste. Stuff the eggplants with the spice mix. In a pan add some oil and heat it till its smoking point. Lightly shallow fry the eggplants till it becomes tender. Slot the eggplants from the pan and add another tablespoon of oil and brown the sliced onions. Once done, reserve the onions for later use. Lightly fry the baby corns. Lightly roast (dry) the Biryani spices and crush it coarsely with the help of mortar and pestle. In a separate pan, warm the ghee and temper it with the crushed biryani spices. Add the garlic cloves, roast it and then add the minced ginger. Fry it for couple of minutes. Add the rice now, mix it well. Let it saute for few minutes. Add the green chillies. Mix the curd with garam masala and cumin powder. Add it to the rice. Mix it. Add the fried onions, baby corns and eggplants. Check the salt and other seasonings. Add half cup warm water. Close the lid and let it cook till done. take care that steam should not escape. Garnish with chopped cilantro. Serve it hot with tomato pickle and yogurt. 3.2.2802

Instructions

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