Aloo Chicken Biryani tastes amazingly delicious and if it's made in the unique style of K...

Coconut Rice is a traditional rice preparation of south India. Cooked/ steamed rice added...

Vaghareli Khichdi or Seasoned Khichdi is variant of Gujarati Khichdi. It is delicious and...

Street food biryani fried rice is simple to make within no time and delicious in taste to...

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauteed...

This is a south indian breakfast recipe. Poha or Atukulu or Rice flakes is used widely in...

Brinjal Pulav Recipe, Baingan Ringna Chawal, How To Make Brinjal Pulav Recipe

Name: Brinjal Pulav
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Spicy pulao with stir-fry brinjals is one of the yummiest rice preparations, very flavourful, aromatic and easy to prepare the dish.

About Recipe

Vankaya Sannvankaya annam, Kathirikai sooru, Begun chal

(26 ratings)

3 reviews so far

Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 4 persons
Published date : February 27, 2019

Ingredients used in Brinjal Pulav
• Rice (soaked) - 1 cup.
• Brinjals - 5 numbers.
• Oil - 2 tablespoons.
• Onions (chopped) - 1 number.
• Green chilies - 3 numbers.
• Mint leaves - 1/2 bunch.
• Coriander leaves - 1/2 bunch.
• Ginger garlic paste - 1/2 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Tomato - 1 number.
• Red chili powder - 1 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Garam masala - 1/4 tea spoon.
• Tamarind juice - 1/2 cup.
• Water - 2 cups.
Method:
Heat oil in a pan, add onions, green chillies, mint leaves, coriander leaves, ginger garlic paste, salt and saute it. Add turmeric powder, tomatoes, red chilli powder, cumin powder, coriander powder, garam masala powder, tamarind juice, and add brinjals, water then cook it. Add soaked rice for 30 minutes and mix it, closed the lid on cook it for 15 minutes on slow flame. Then switch off the flame. Now transfer to the plate and serve it.