Eggplant/ Brinjal Pulao

An extremely easy to make, delicious one pot meal, the Brinjal Pulav is ready in just half an hour. Serve it with some chilled raita or some sliced onions and a wedge of lemon. Wash it down with a glass of buttermilk… Divine!


250 gms Basmati rice washed and soaked for twenty minutes.

250 gms Eggplant/ Brinjal/ aubergine cut into quarters leaving the stem intact

2 large onions sliced

1 large potato peeled and cut into fingers

1 tomato chopped fine

2 inch piece ginger

9 cloves of garlic

1 tbsp Everest Biryani Masala

1 tbsp chilly powder

1/4 tsp Turmeric powder

1 heaped tsp cumin powder

1 tbsp coriander powder


3 tbsps Ghee/ clarified butter

5 tbsps oil

Half a cup of curds

300 ml boiling water


Drain the Basmati rice and keep aside. Make a paste of ginger and garlic. Heat the oil and ghee mixture in a pan. Drop in the brinjal and saute for a few minutes. Remove and keep aside. Drop in the potato wedges and saute them too for a couple of minutes. Keep these too aside. Drop the sliced onions and ginger garlic paste into the ghee oil mixture. Saute till the onions turn translucent and the raw smell of the ginger garlic disappears. Add the Biryani masala, turmeric, chilly, coriander and cumin powder and roast on a gentle flame for a couple of minutes. Add the tomatoes and keep roasting. Whisk the curds and drop it inside this mixture. Within a couple of minutes the oil starts separating. Immediately add the drained rice and mix well. Pour in the boiling water, the eggplant, potatoes and salt. Bring to a boil, lower heat and allow the Pulav to on an extremely gentle flame. It is ready in exactly ten minutes. Check for salt and serve hot with a mixed veg raita.

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