Brinjal Pulao

Ingredients

• • Basmati rice - ¼ kg
• • Cardamoms - 2
• • Cloves - 2
• • Cinnamon - ½ inch piece
• • Onions - 2
• • Ghee - 3 tablespoons
• • Brinjal (tender) - ¼ kg
• • Mustard seeds - ½ teaspoon
• • Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Curry leaves - few
• • Cashew nuts - 1 ½ tablespoons

Ingredients For Grinding Together

• • Coconut (grated, fresh) - 1 tablespoon
• • Black pepper - ¼ teaspoon
• • Coriander seeds - 1 ½ teaspoons
• • Bengal gram dal - 1 teaspoon
• • Black gram dal - ½ teaspoon
• • Red chillies - 4
• • Asafoetidas - a pinch

Method

• 1. Fry the "For Grinding together" ingredients in half a Teaspoon of oil and then grind it along with coconut.
• 2. Wash and soak rice for 10 minutes.
• 3. Keep a heavy bottomed vessel on fire with two Teaspoon of ghee.
• 4. Fry cinnamon, cloves, cardamom and then chopped onions .
• 5. When it turns golden brown add rice and fry for few minutes.
• 6. Pour two cups of boiling water and salt.
• 7. Mix well, cover and keep in a low flame for 15 to 20 minutes or till the rice is cooked.
• 8. Remove from fire.
• 9. Slice brinjals into long pieces and soak in salted water till required.
• 10. Heat rest of the ghee.
• 11. Fry mustard seeds, curry leaves and brinjals.
• 12. When the vegetables become soft add ground masala and fry till good smell comes.
• 13. Remove from fire.
• 14. Replace the rice on the fire and mix brinjal curry to that gently with another spoon of ghee.
• 15. Keep on fire for few minutes.
• 16. Remove from fire and serve hot.