How to make Baingan Pulao -
Rice and brinjals with light spices, tamarind and coconut.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati Rice (बासमती चावल), Amritsari urad dal wadis (अमृतसरी उड़द दाल वड़ी)
Cuisine : Indian
Course : Rice
For more recipes related to Baingan Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Raw Mango Rice-Cook Smart Chicken Biryani Mushroom and Babycorn Biryani Methi Rice
Baingan Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baingan Pulao Recipe
Basmati Rice soaked 1 cup
Amritsari urad dal wadis crushed (50 grams) 3
Ghee 3 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Coriander powder 2 teaspoon
Roasted cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 4 tablespoons
Method
Step 1
Soak rice in two cups of water for half an hour. Drain. Cut brinjals into one-inch sized cubes. Keep them soaked in water to avoid discolouration. Heat half the ghee in a pan. Add cinnamon and cloves. Sauté. Add rice and stir for a few minutes. Add two cups of water and salt to taste. Stir. Heat remaining ghee in another pan. Add chopped onions and fry till golden brown.
Step 2
Add brinjal cubes and salt and sauté on high heat till the brinjal becomes slightly brown. Add garam masala powder and tamarind pulp to the onions and brinjals. Add this to the rice. Mix well.
Step 3
. Cover and let it cook on low heat till the rice is almost done. Add freshly scraped coconut and chopped coriander leaves. Cover and cook on low heat till rice is cooked and serve hot.
Nutrition Info
Calories : 1352 Kcal
Carbohydrates : 186.7 gm
Protein : 28.9 gm
Fat : 54.3 gm
Other : Fiber- 10.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
