Baingan Biryani | Brinjal Biryani Recipe
Baingan Biryani is a fluffy, flavourful rice cooked with aromatic spices and stuffed brinjals .
Servings 5 people
Calories 527kcal
Ingredients
For Biryani Rice
- 8-10 cups Water
- 2 cups Basmati rice , age old
- 1 tablespoon Oil
- 1 Bay Leaf
- 4 Green Cardamom , pods
- 1 ½ inch Cinnamon Sticks
- 2 Cloves
- Mint leaves handful , torn
For Stuffing Brinjal / Egg plant /Baingan
- 350 grams Brinjals , 10-12 medium sized brinjals , approximately
- ¼ cup Barista / fried onions
- ¼ cup Groundnuts ,dry roasted, de skinned
- 5-6 Garlic Cloves,medium size
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Dry Mango Powder / Amachor Powder ,optional
- 1 teaspoon Salt
For Biryani Masala / Gravy
- ¼ cup Oil
- 3 tablespoon Ghee / Clarified Butter
- 2 no's Onions , large , sliced
- 2 tablespoon Garlic Paste
- 2 tablespoon Ginger Paste
- 4 no's Green Chillies , slit long
- 2 no's Tomatoes , chopped
- ½ cup Mint leaves chopped
- ½ cup Curds , thick
- ½ teaspoon Turmeric powder
- 1 tablespoon Red chilli powder
- 1 tablespoon Coriander powder
- 1 teaspoon Biryani Masala Powder , refer notes
- 1 no Bay leaf
- 3 no's Green Cardamom
- 2 no's Black Cardamom
- 1 ½ " inch Cinnamon Sticks
- 4 no's Cloves
- 1 no's Star Anise
- ½ teaspoon Black peppercorns
- 3-4 Mace Strands /Javitri
- ½ teaspoon Shahi Jeera
- ½ teaspoon Stone flower
- 2 teaspoon Salt or as needed
Other Ingredients
- ¼ Cup Warm Milk
- 10-12 no's Saffron Strands
- 2 tablespoon Mint leaves , optional, refer notes
- 2 tablespoon Coriander leaves
- 2 tablespoon Barista / fried onions , optional
- 2 tablespoon Lime juice
- 2 tablespoon Clarified Butter/Ghee
- 1 tablespoon Cashews
- 1 tablespoon Raisins
- ½ teaspoon Biryani Masala Powder
Instructions
For Cooking Rice
- Rinse 2 cups rice for 3-4 times , till water runs clear and soak rice in water for minimum 30 minutes.
- Add ½ teaspoon of oil , add whole spices , bay leaf , cinnamon stick , cloves , cardamom and mint leaves , saute till fragrant .
- Add 8-10 cups of water and bring it to boil .
- Add rice to boiling water.
- Cook rice for about 7-8 minutes , till its 90 % cooked.
- Drain water completely from rice.
- Spread rice on a wide plate , sprinkle ½ teaspoon salt and set aside.
For Stuffing Baingan / Brinjal
- In a mixer / blender add roasted peanuts , garlic , red chilli powder , coriander powder , garam masala , amachur powder , turmeric powder and salt.
- Blend to semi fine powder, set aside.
- Wash and wipe small brinjal / eggplant . Remove thorns if any and can trim stalks , if needed.
- Take each brinjal and slit it in four sides without cutting it entirely. Make sure that stalks from top hold brinjals / egg plant . Pull the cut sides outwards and check for worms if any.
- Now stuff each brinjal / egg plant with this masala powder and set aside.
For Baingan Biryani Gravy
- In a thick bottom pan , heat oil and ghee.
- Add whole spices and saute till fragrant.
- Now add slit green chilies and onions .
- Add freshly ground ginger garlic paste and saute till raw smell goes off completely.
- Add mint leaves and fry well , till onion changes color and mint leaves are well fried.
- Now add tomatoes , saute well and cook till tomatoes turns pulpy.
- Add turmeric powder , chili powder , coriander powder and biryani masala powder, mix well.
- Keeping flame on low heat , Add ½ cup of thick curds and mix well completely till specks of oil is seen.
- Add salt and mix well .
- When oil starts to release from corners add stuffed brinjal into gravy.
- Gently saute ,such that masala coats brinjal .
- Close lid and cook on medium heat for about 8-10 minutes.
- Open lid, you can see oil floating in corners.
- Now gently flip each brinjal to other side and keep the flame on simmer.
Dum Cooking
- Add cooked rice on top of brinjal and spread evenly.
- Add fried onions and torn mint leaves on top.
- On the other side , In a seasoning pan , heat ghee , add cashews and raisins . When raisins puffs up , add ½ teaspoon of biryani masala powder and mix well .
- Pour the temper on biryani rice .
- Add 2 tablespoon of chopped coriander leaves and squeeze some fresh lime juice.
- Cover the pot with aluminium foil and tightly close the lid. Alternatively you can even close the lid and seal it with atta dough.
- Keep the flame on sim and leave for minimum 20 minutes for all flavors to combine well and enhance.
- After 20 minutes , turn off the flame and remove lid , foil.
- Gently mix well everything from bottom and serve hot along with aloo raita.
Video
Nutrition
Calories: 527kcal