An easy-peasy biryani made in the pressure cooker with baby eggplants or brinjal and store-bought biryani masala.
- 1 tbsp ghee/clarified butter unmelted
- 1 tsp fennel seeds
- 1 onion finely chopped
- 5 small eggplants cut length-wise
- 1/4 cup peas
- 1.5 tbsp biryani masala
- 1/2 tsp salt
- 1/4 tsp red chili powder
- 1 cup seera samba rice soaked for 20 minutes and drained
- 1 1/4 cup water
- 1 tbsp lemon juice
- 2 tbsps cilantro
Heat the pressure pan or cooker and add the ghee.
When the ghee melts, add the fennel seeds and saute for 15 seconds. (Don't let it brown, as it becomes bitter)
Then add the onion and saute until it turns translucent.
Now add the peas, chopped eggplant, biryani masala, salt, red chili powder.
Mix them thoroughly and cook for a minute.
Then add the rice and water. Gently combine and close the pressure cooker with the lid.
Do not add the pressure cooker weight. When the steam comes out of the vent, turn off the heat and then put on the weight. This process naturally acts as DUM for the biryani. Open the pressure cooker lid, after the pressure is all gone or after 15 to 20 minutes.
Allow the rice to cool for 5 minutes and then add the lemon juice and cilantro. Mix it gently and serve it with raita or with any curry.
I served this biryani with raita and spicy peas kurma.
- Adjust the salt and spices according to your preference and also according to the biryani masala powder ingredients. If you are using Priya brand, then you can use up to tbsps of masala for this measure.
- You can cook the rice separately and add it to the eggplant masala. In that case, drizzle some water after adding the eggplant and masala and cook till the brinjals are soft and tender.
Calories: 371kcal | Carbohydrates: 75g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 313mg | Potassium: 1426mg | Fiber: 18g | Sugar: 22g | Vitamin A: 265IU | Vitamin C: 19.7mg | Calcium: 77mg | Iron: 2mg