Vegetable Briyani with Bagara Baigan

Prep time: 15-20 minutes

Cooking time: 20-25 minutes

Recipe will serve- 4 persons

Briyani Recipe

Ingredients needed 

1. Basmati rice – 1 cup
2. Onion – 1
3. Green chili - 2 ( add more if you want hot)
4. Ginger - garlic paste - 2 ½ tsp
5. Tomato -1
6. Mixed Vegetables - 2 cups (carrot, beans, cauliflower, fresh peas, potatoes)
7. Mint / pudina leaves – handful
8. Coriander leaves – handful
9. Lemon juice -1 tbsp
10. Turmeric powder – a pinch
11. Red chili powder -1 tsp
12. Coriander powder – 2 tsp
13. Briyani masala – 2 tsp (Available ready made)
14. Salt as required

Method 

• Heat oil, add whole garam masala, then add onions and sauté till it turns transparent.
• Now add ginger-garlic paste and sauté for a few more minutes.
• Add green chilies, all the vegetables, chopped tomatoes, turmeric powder, chilli powder, coriander powder, briyani masala, mint and coriander leaves, needed salt and sauté for some more time. Add 2 cups of boiling water and lemon juice.( Check for salt by tasting the water ).
• Transfer all the contents to a rice cooker and switch on the cooking mode. After it comes to keep warm mode, switch off .Transfer the rice to a hot pack or any other vessel to prevent the bottom from getting burnt.
• Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads or Bagara Baigan.

Note: You can pressure cook or cook it in a big pan or you can do everything directly in the rice cooker itself . Since I do not like to cook directly in the rice cooker, I did everything in a pan and transferred it to the rice cooker.

Bagara Baigan Recipe

Ingredients

1.10 -12 Small Eggplants or 2 large eggplants
2. 1/2 cup finely chopped onions
3. 2 green chillies 
4. 1 inch piece of ginger
5. 3 cloves of garlic
6. 1 cup of tamarind water
7. 1 tsp red chilli powder
8. 1 tsp cumin powder
9. 1 tsp coriander powder
10.1 tsp turmeric powder
11.1/2 teaspoon garam masala powder
12. 1/2 teaspoon mustard seeds
13. oil for cooking
14. salt to taste
To make into a paste

• 3 tablespoons roasted sesame seeds
• 3 tablespoons roasted peanuts

Method

• Slit the eggplants into quarters without removing the stem. Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked and browned. Keep aside. To ease the cooking process you can sprinkle some water and cover the eggplants while they get roasted. 
• If using large eggplants, cut the them lengthwise of one inch thickness and 2 inches in length. 
• Make a smooth paste of sesame seeds and peanuts. Keep aside.
• Make a paste of onion, garlic, ginger and green chillies. Keep aside
• Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color. Add the peanut and sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind pulp. Add 1.5 cups of water and allow it to boil. Add the sauted eggplants and simmer for 5 minutes. Turn off the heat and serve warm with Biriyani or Steamed Rice.