Apple Green Eggplant
I tried growing a new variety of eggplant called apple green this year - an attractive looking green colored eggplant. While normally I grow the short variety purple eggplants this time around I gave this new variety a try. It is sweeter with none of the usual hint of eggplant bitterness.
I made the biryani with Kalijira rice which reminds me of the Seeraga Samba rice that I much prefer compared to the Basmati rice. If you do not like eggplant/brinjal, the recipe can be easily adapted to any vegetable of choice quite easily. Potatoes and Cauliflower can easily be substituted.
The one thing that needs to watched carefully when cooking biryani is the liquid that is added to the rice. Soaked and unsoaked rice require different quantities of water. The soaked rice requires only part of the water that is needed when the rice is not soaked. Let the water come to a boil and cook the rice partially before closing the pressure cooker lid and do not wait for the pressure to release. Cook it for 6 or 7 or 8 depending upon how much liquid remains when you close the lid of the cooker and place the weight on top.
|Heat oil in a pressure cooker and add the seasonings - curry leaves, cloves and cinnamon. Saute for a few seconds and add the sliced onions and slit green chilies. Saute till the onions start to brown.|
|Add in the grated ginger and garlic and saute till the garlic loses it raw smell about 2-3 minutes.|
Preparation Time:20 minutes
Cooking Time:25 minutes
- 6-8 medium sized brinjals washed and cut into thick slices, if you prefer keep the jackets on
- 1 1/2 cups of kalijira rice washed and soaked for 20 minutes
- 1 cup of thinly sliced onions
- 1 tbsp grated ginger and garlic
- 6-8 green chilies
- handful of chopped mint + handful of chopped coriander
- 1 tbsp coriander powder
- 2 tsp turmeric powder
- 2 tsp of red chili powder (or to taste)
- 1/2 cup of chopped tomatoes
- 1/2 cup coconut milk extracted from about 3 tbsp of grated or frozen fresh coconut
- 2 tbsp of curd(yogurt)
- Seasonings: curry leaves, cinnamon sticks 2 small pieces, few cloves
- Salt to taste
- 1/2 tbsp oil
- 2 tsp of ghee (option and none for vegan)
- In a pressure cooker heat oil and add the whole spices - cinnamon and cloves followed by the
curry leaves, give a few seconds and add the thinly sliced onions and green chilies and saute till the onions start to turn slightly brown.
- Add in the grated ginger and garlic and saute till the garlic loses its raw smell - for 2-3 minutes.
- Add in the mint leaves and coriander leaves and saute till the leaves are fully wilted.
- Add in the sliced brinjals along with the coriander powder, red chili powder and turmeric powder and saute for 3-4 minutes.
- Add in the chopped tomatoes and salt and let cook till the tomatoes become mushy. Takes approximately 4 minutes or so.
- Drain the soaked rice and add to the brinjal masala and saute for 2-3 minutes.
- Whisk the curd into the coconut milk, this makes about a cup, add water for the rest. (see Note for water quantities)
- Add the coconut milk and water. Let it come to a boil. Check for salt, add ghee on top. Add the weight and in medium low heat cook for 7-8 minutes more. Let the pressure cooker cool and fluff the rice up.
- Note:Kalijira rice requires 1 3/4 cups of water per cup of rice. When soaked all it requires 1 1/4 cup of water for a cup of rice.
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