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Eggplant Coconut Milk Pulao Recipe

Eggplant Coconut Milk Pulao is a popular Indian Main
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 cups - Basmati Rice
  • 1 cup - Coconut Milk
  • 1.5 cups - Eggplants(chopped)
  • 1 - Onions (large and chopped)
  • 3 - Green chillies (slit opened)
  • 1 tsp - Ginger Garlic paste
  • 1 tsp - Garam Masala powder
  • 1/2 tsp - Red Chilli powder
  • 1 tsp - Coriander powder
  • 2 - Whole spices (bay leaves, cloves, Cinnamon sticks, cardamoms)
  • Salt
  • Oil
  • How to Make Eggplant Coconut Milk Pulao:

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




     

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