Eggplant Coconut Milk Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

  • 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