Rajma and Eggplant Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - Basmati rice
  • 3 cups - Coconut milk
  • 1 cup - Rajma (cooked)
  • 2 cups - Eggplants (chopped as small cubes)
  • 1 - Onion (chopped lengthwise)
  • 1 - Tomato (big and chopped)
  • 2 - Green chillies (slit open)
  • 1 tsp - Ginger-garlic paste
  • 2 - Bay leaves, cloves, cinnamon stick, cardamoms
  • Curry leaves - a few
  • Salt - to taste
  • Oil - to fry
  • To Grind:
  • 2tsp - Coriander seeds
  • 1tsp - Cumin seeds
  • 6 - Dry red chillies
  • 1 - Cardamom seed
  • 1-inch Cinnamon stick
  • 1 - Clove
  • 3 tsps - Grated coconut

How to Make Rajma and Eggplant Pulao

  • Fry all the ingredients given in the list 'to grind' one by one in a few drops of oil until they turn golden brown.
  • Grind them into a fine masala powder and keep aside.
  • Meanwhile, wash the basmati rice and soak it for 15 minutes.
  • Cook it along with coconut milk in a rice cooker. Once the rice gets cooked, keep it aside and let it cool.
  • Heat enough oil and fry the bay leaves, cinnamon stick, cloves and cardamoms and add the chopped onions, chopped tomatoes, slit-open green chillies and saute until the vegetables are half cooked.
  • Add the ginger-garlic paste and saute until the vegetables get completely cooked.
  • Now, add the chopped eggplant pieces. Cook until the eggplants turn mushy.
  • Finally, add the cooked rajma, curry leaves, salt and the ground spice powder (as per need).
  • Cook everything in simmer with lid closed until the oil gets separated.
  • Finally, add the already cooked basmati rice and toss everything gently till they mix well.
  • Serve hot with fried papads or simple potato roast.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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