Eggplant Coconut Milk Pulao

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

240 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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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

  • 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

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