Its taste is in par with the chicken biryani. Strict vegetarians can enjoy the same taste of Non-veg biryani.
Preparation time: 1 hr.
Ingredients:
Egg plants: 7-8
Tomatoes: 2-3
Mint leaves: few sprigs
Green chilies: 3
Rice: 2 cups
Peanuts: 3 tbsp (roasted)
Ginger-garlic paste: 1 tsp
Cardamom: 3
Bay leaf-1
Garam Masala: 1 tsp
Turmeric pd: 1/4 tsp
Red chili pd: 2 tsp
Cilantro: 1 small bunch
Cinnamon: 1''
Cloves: 3
Salt to taste
Oil: 1/4 cup
Method:
Soak washed rice for half an hour.
Cut each egg plant into 4 long slits.
Blend the following into fine paste:
Roasted peanuts
Cilantro
Tomatoes
To this, add turmeric, Salt, chili pd, ginger-garlic paste and garam masala.
Mix well.
Add egg plant slices to this mixture.
Heat oil in pan.Add this mixture to the oil.
This step needs a little bit of more oil than normal.
Close the lid and cook.
Add little water if the paste is too thick.
While this is getting cooked, follow the remaining steps. When this curry is over, remove from heat and keep it aside.
Heat either 3 cups of water if Basmati rice is used or 4 cups of water if normal rice is used.
This step saves time.
Heat oil in another pan.
Add cinnamon, cardamom, cloves, bay leaf, mint leaves and green chillies.
Mix well.
Add soaked rice and fry for 2 min.
Add hot water to the rice and salt.
Mix well.
Close lid and cook.
When rice is 3/4th done, gently scoop out a few portions of rice & place the cooked egg plants along with the gravy & cover them with scooped rice.
Close lid.
When rice is fully done, remove from flame and serve hot.
