Eggplant Coconut Milk Pulao

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Vegetarian Garlic Noodles , Best Veg Fried Rice , Easy Mumbai style Brown bread Usli - Upma

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How to Make Eggplant Coconut Milk Pulao

  • Wash and soak basmati rice with coconut milk and 2 cups of water for 10 minutes.
  • Cook the soaked coconut milk-water mixture rice in a pressure cooker up to 2 whistles .
  • Keep aside and let it cool completely.
  • Heat 2 tbsps oil in a tawa.
  • Fry the whole spices until they turn brown.
  • Add chopped onions, slit opened green chillies and ginger garlic paste.
  • Fry until the onions turn translucent.
  • Add the chopped eggplants and saute until the veggie is half cooked.
  • Add the garam masala powder, red chilli powder, coriander powder and salt, cook everything on simmer.
  • Sprinkle water if required and cook until the veggie is well coated with the spices.
  • Add the cooked rice to the cooked veggie and toss gently until the rice is well mixed.
  • Recipe courtesy: Priya Easy N Tasty Recipes