Brinjal Masala Biryani (Vangi Bath In Kannada) Recipe by Lakshmi Sridharan Ph D
Cooking Instructions 30 mins 1 Make a checklist. keep all ingredients within reach 2 Make a checklist. keep all ingredients within reach 3 Make a checklist. keep all ingredients within reach 4 Dry roast peanuts, and curry leaves in a heavy bottomed pan over medium heat After a couple of minutes, add sesame seeds, seeds will burst. Add the dessicated coconut powder and turn off the stove once coconut is golden brown. After cooling, grind the fried ingredients in a mixer. It is the special brinjal masala powder 5 Soak basmati rice in 3c of water, about 10 minutes; strain. KEEP ASIDE Cut the eggplants into small pieces with a knife. Using the tip of the knife remove the seeds, this will get rid of the bitterness. Do not expose the brinjal pieces to air, they will turn brown. Immediately soak in water to prevent browning. Just before frying strain. 6 Heat 4tbsp oil in a kadai over medium heat, about 2 minutes. Add the egg plant, stir, continue cooking over medium low heat (do not cover) until the brinjal pieces get soft. Add garam masala powder. Salt to taste, Mix well. Turn off the heat. 7 Over medium heat, heat 2tbsp oil in a kadai, fry bay leaf, cinnamon stick, anise. bay leaf and biriyani jeera. About 2 minutes. Add curry and mint leaves and onion sauté until light brown. Stir in ginger garlic paste. Add cumin powder, turmeric powder and Kashmiri chili powder and stir., about 2 minutes. Add basmati rice, fry for a couple of minutes. Transfer the cooked contents from the kadai to a rice cooker. I used an electric rice cooker. 8 Add three cups of boiling water to the cooker. Stir in ½ tsp tamarind paste. Then add the prepared coconut masala powder; stir. Turn on the cooker. Cook covered. When rice is almost cooked, stir in curd, the stir fried brinjal to the cooker. Cover and cook. Cooker will turn off automatically when the rice is cooked completely. Add ghee and stir. wait 30 minutes before serving. Let all the flavors and aroma come together 9 Transfer the cooked vangi bath to a serving bowl. Dry roast peanuts and curry leaves in a saucepan over medium heat; turn off the heat when aromatic. Garnish with dry roasted peanuts and curry leaves. Serve with raitha, chips or papads. Enjoy the flavorful aromatic and tasty brinjal biriyani 1 Make a checklist. keep all ingredients within reach 1 Make a checklist. keep all ingredients within reach 2 Make a checklist. keep all ingredients within reach 2 Make a checklist. keep all ingredients within reach 3 Make a checklist. keep all ingredients within reach 3 Make a checklist. keep all ingredients within reach 4 Dry roast peanuts, and curry leaves in a heavy bottomed pan over medium heat After a couple of minutes, add sesame seeds, seeds will burst. Add the dessicated coconut powder and turn off the stove once coconut is golden brown. After cooling, grind the fried ingredients in a mixer. It is the special brinjal masala powder 4 Dry roast peanuts, and curry leaves in a heavy bottomed pan over medium heat After a couple of minutes, add sesame seeds, seeds will burst. Add the dessicated coconut powder and turn off the stove once coconut is golden brown. After cooling, grind the fried ingredients in a mixer. It is the special brinjal masala powder 5 Soak basmati rice in 3c of water, about 10 minutes; strain. KEEP ASIDE Cut the eggplants into small pieces with a knife. Using the tip of the knife remove the seeds, this will get rid of the bitterness. Do not expose the brinjal pieces to air, they will turn brown. Immediately soak in water to prevent browning. Just before frying strain. 5 Soak basmati rice in 3c of water, about 10 minutes; strain. KEEP ASIDE Cut the eggplants into small pieces with a knife. Using the tip of the knife remove the seeds, this will get rid of the bitterness. Do not expose the brinjal pieces to air, they will turn brown. Immediately soak in water to prevent browning. Just before frying strain. 6 Heat 4tbsp oil in a kadai over medium heat, about 2 minutes. Add the egg plant, stir, continue cooking over medium low heat (do not cover) until the brinjal pieces get soft. Add garam masala powder. Salt to taste, Mix well. Turn off the heat. 6 Heat 4tbsp oil in a kadai over medium heat, about 2 minutes. Add the egg plant, stir, continue cooking over medium low heat (do not cover) until the brinjal pieces get soft. Add garam masala powder. Salt to taste, Mix well. Turn off the heat. 7 Over medium heat, heat 2tbsp oil in a kadai, fry bay leaf, cinnamon stick, anise. bay leaf and biriyani jeera. About 2 minutes. Add curry and mint leaves and onion sauté until light brown. Stir in ginger garlic paste. Add cumin powder, turmeric powder and Kashmiri chili powder and stir., about 2 minutes. Add basmati rice, fry for a couple of minutes. Transfer the cooked contents from the kadai to a rice cooker. I used an electric rice cooker. 7 Over medium heat, heat 2tbsp oil in a kadai, fry bay leaf, cinnamon stick, anise. bay leaf and biriyani jeera. About 2 minutes. Add curry and mint leaves and onion sauté until light brown. Stir in ginger garlic paste. Add cumin powder, turmeric powder and Kashmiri chili powder and stir., about 2 minutes. Add basmati rice, fry for a couple of minutes. Transfer the cooked contents from the kadai to a rice cooker. I used an electric rice cooker. 8 Add three cups of boiling water to the cooker. Stir in ½ tsp tamarind paste. Then add the prepared coconut masala powder; stir. Turn on the cooker. Cook covered. When rice is almost cooked, stir in curd, the stir fried brinjal to the cooker. Cover and cook. Cooker will turn off automatically when the rice is cooked completely. Add ghee and stir. wait 30 minutes before serving. Let all the flavors and aroma come together 8 Add three cups of boiling water to the cooker. Stir in ½ tsp tamarind paste. Then add the prepared coconut masala powder; stir. Turn on the cooker. Cook covered. When rice is almost cooked, stir in curd, the stir fried brinjal to the cooker. Cover and cook. Cooker will turn off automatically when the rice is cooked completely. Add ghee and stir. wait 30 minutes before serving. Let all the flavors and aroma come together 9 Transfer the cooked vangi bath to a serving bowl. Dry roast peanuts and curry leaves in a saucepan over medium heat; turn off the heat when aromatic. Garnish with dry roasted peanuts and curry leaves. Serve with raitha, chips or papads. Enjoy the flavorful aromatic and tasty brinjal biriyani 9 Transfer the cooked vangi bath to a serving bowl. Dry roast peanuts and curry leaves in a saucepan over medium heat; turn off the heat when aromatic. Garnish with dry roasted peanuts and curry leaves. Serve with raitha, chips or papads. 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