Spicy Brinjal Rice (Vangyacha Pulav)

 
This is not a classic pathare-prabhu recipe but it is considerably evolved and established in most of the Maharashtrain house holds. I am sure this type of preparation of spicy brinjal rice makes everyone’s mouth water 🙂 So cherish this recipe and make it for your loved ones…
 
                                        
 
 
 
Ingredients:
 
  • Basmati Rice 2-3 cups
  • Kesar – 1 tsp
  • Brinjal 4-5 small – cut in four long pieces
  • Potatos – 3-4 peeled and halved
  • Peas- 1 cup
  • Spring onions
  • Pudina leaves
  • Tomato – 2-3 cut into half’s
  • Garam Masala – Cinnamon, cloves, tej patta, black pepper, etc.
  • Hing, jeera and mustard seeds (rai) – 1 tsp
  • Turmeric -1 tsp
  • Red Chilli powder – 1-2 tsp
  • Salt
Procedure:
  • Wash Basmati rice with water and soak in water for 10 mins. Add kesar in water to give some color to the briyani.
 
 
 
  • Cut the brinjal, spring onion, potatos and keep them ready. Defrost the peas if you are using frozen peas (the best trick is to put frozen peas in water for defrosting and once the peas are defrost discard the water).
 
 
  • In a mixer, grind tomato’s and pudina leaves. You can include some ginger and garlic for flavour.
 
 
  • In a cooker pour some oil. After heating a oil add Mustard Seeds (rai), Jeera, Hing and garam masala for roasting.
 
 
  • After the garam masala is well roasted, insert spring onions and roast them along with turmeric as well as red chilli powder.
 
 
  • Once the onions loose some water and turn golden brown you can put in the tomato and pudina puree.
 
 
  • Then insert all the vegetables i.e brinjal, potaos, peas in the mixture.
 
 
  • Coat the veggies well with the masala and then add rice along with the kesar water and put some salt as taste.
  • Close the lid of pressure cooker and let the rice cook for 15- 20 mins on low flame. The cooker should make only 2 whistles.
  • Voila..yummy Brinjal Briyani is ready to be served with rice.
 

Leave a Reply