Egg Plant Biryani Recipe

Summary

Health IndexAverageCuisine
CourseDish
Main Ingredient

Ingredients

 Brinjal400 Gram
 Brown rice2 Cup (32 tbs)
 Water4 Cup (64 tbs)
 Turmeric1⁄2 Teaspoon
 Butter4 Tablespoon
 Poppy seeds1 Teaspoon
 Mustard seeds1 1⁄2 Teaspoon
 Garam masala powder1 Teaspoon
 Coriander powder1⁄2 Teaspoon
 Cayenne powder1 Pinch
 Black pepper powder1 Pinch
 Red bell pepper To Taste
 Onion1
 Garlic2 Clove (10 gm)

Nutrition Facts

Serving size: Complete recipe

Calories 2040 Calories from Fat 569

% Daily Value*

Total Fat 65 g100.7%

Saturated Fat 33.5 g167.3%

Trans Fat 0 g

Cholesterol 129 mg

Sodium 186.4 mg7.8%

Total Carbohydrates 331 g110.5%

Dietary Fiber 32.6 g130.3%

Sugars 16.1 g

Protein 39 g77.6%

Vitamin A 35% Vitamin C 41.5%

Calcium 41.8% Iron 60.9%

*Based on a 2000 Calorie diet

Directions

Take a heavy bottomed saucepan.
Put in 1 tsp salt, 2 tsp turmeric powder, water and rice into it.
Wait till it boils and then cover it and simmer till rice is done.
Now, take another large saucepan.
Put the butter into it and heat it.
Next, put the poppy and mustard seeds.
Stir for 2 minutes before you add the remaining turmeric, garam masala, coriander, cayenne, and black pepper powders.
Cook it for 2 minutes, stirring it all the while.
Then add the onion, red pepper and the egg plant.
This will have to be cooked till the vegetables become tender.
This will take around 10 minutes.
To this add the garlic and continue to cook for 2 minutes.
As the last and the most important step, mix the rice and the vegetables together.
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