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Baingan Biryani Recipe

Baingan Biryani Recipe

Tasty Hyderabadi Style Dum Biryani Cooked with Eggplants

Course Main Course
Cuisine Hyderabadi
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Author BINDU

Ingredients

For Stuffing & Masala

  • 500 grams Eggplants
  • 2 tbsp coriander seeds
  • 2 tbsp Chana Dal
  • 1 tsp jeera
  • 1 tsp sesame seeds/til
  • 2 tbsp peanuts
  • 6 to 7 fenugreek seeds/Methi
  • 5 to 10 grams tamarind
  • 5 garlic cloves
  • 5 to 6 dried red chilies
  • 3 cloves
  • ½ inch cinnamon stick

For Marination

  • ½ tsp turmeric powder
  • 2 tbsp red chili powder
  • 1 tbsp biryani masala
  • Salt as needed
  • 1 ½ tbsp ginger garlic paste
  • 2 tbsp green chilies chopped
  • ¼ cup fried onions
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • 500 grams yogurt
  • 2 tsp ghee

For Cooking Rice

  • 350 grams Basmati Rice
  • 2 to 3 liters of water
  • Salt as needed
  • Whole garam masala spices
  • 2 tbsp oil
  • a Handful of mint leaves

For Biryani

  • ¼ cup fried onions
  • ¼ cup mint leaves
  • 4 to 5 tbsp oil
  • 2 tsp ghee
  • ¼ cup coriander leaves
  • Aluminum foil

Instructions

Soaking Rice

  1. Soak Basmati Rice in water for 30 minutes.
  2. Rinse 2-3 times before cooking.

Preparing Stuffing Masala

  1. Heat oil in a pan, add coriander seeds, Chana Dal, peanuts, dried red chilies and roast until brown.
  2. Add jeera/cumin, sesame seeds, tamarind, garlic cloves, cinnamon stick, cloves and sauté for a minute.
  3. Turn off the flame and let them cool down.
  4. Put them in a mixer and grind into a thick paste adding a little water.

Preparing the Marinade

  1. Take a mixing bowl, add turmeric powder, red chili powder, salt, biryani masala, ginger garlic paste, fried onions, chopped coriander leaves, mint leaves, lemon juice, chopped green chilies, yogurt, ghee, mix well and keep aside.

Stuffing Masala

  1. Cut Eggplants in plus shape and make sure that they have no worms inside.
  2. Fill them with the stuffing masala and keep aside.

Cooking Rice

  1. Boil 2 to 3 liters of water.
  2. Add salt until the water tastes salty. add oil, whole garam masala spices, mint leaves.
  3. When the water starts to boil, add soaked basmati rice.
  4. Water stops to boil after adding the rice.so bring it to a boil.
  5. Cook exactly for 3 minutes from the boiling point.
  6. turn off the flame and strain out the water immediately.

Assembling

  1. Take a heavy bottomed narrow cooking pot and add oil.
  2. Transfer the marinade into the pot.
  3. Place the stuffed eggplants in the marinade.
  4. Spread the half-cooked rice over the marinade, add chopped coriander, mint leaves, fried onions, ghee and cover with an aluminum foil.

Cooking Biryani

  1. Cover with a lid and cook for 20 to 25 minutes on low flame.do not keep on high flame.
  2. If you still feel the biryani is not done you can keep the pot on hot boiling water until it is done.
  3. Leave the biryani for 15 to 30 minutes after you turn off the flame.