Thursday, May 31, 2012

Recipe for eggplant rice(brinjal rice) - How to make egg plant rice

Today special from Tanish Kitchen is Egg plant rice. Egg plant rice tastes like biryani because we are using biryani spices.


1. Indian egg plant - 4 (medium sized, chopped)
2. Rice - 1 cup( basmati)
3. Onion -1 (medium) cut in length vice
4. Green chillies - 3 nos
5. Tomato - 2 nos
6. Turmeric - 1 tbsp
7. Garlic - 3 cloves
8. Fennel seeds - 1 tbsp
9. Whole garam masala - bay leaves, cloves, cinnamon.
10. Curry and coriander leaves
11. Salt to taste
12. Oil - 4 tbsp

1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice.

2.Transfer the cooked white rice into big bowl(basin) and sprinkle one or 2 spoons of oil so the rice won't be sticky.

3. Take a non-stick pan, pour 4 tbsp of oil in it. Add the whole garam masala once the oil is heated.

4. Once masala became golden color, add the cut onion and green chillies.

5. Cook the onion for two minutes and add turmeric powder. Always turmeric will give nice smell when you are adding into the oil.

6. After turmeric, add chopped egg plant, fry it nicely at least for 5 mins. Once egg plant becomes soft, add tomatoes. Now fry it for some more time until they became soft. Add some salt and mix it well.

7. Take a mixi bowl, add spoon of fennel seeds, garlic. Make this to be crushed but don't make like a paste. Add this crushed garlic and fennel seeds to the mixture.

8. Stir nicely, cook it for minutes and then add the cooked white rice, add curry and coriander leaves. Mix it very gently. Now the egg plant rice is ready to serve.

This crushed fennel seeds and garlic will give nice aroma to the rice.

Onion raita is best combination for this rice.

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