Baingan Biryani | Brinjal Biryani Recipe with step by step photos and short video . Egg plant biryani also known as guthi vankaya biryani in Telugu is speciality biryani from Andra Cuisine. This biryani rice is similar to any other biryani but the stuffed eggplant in this biryani is something that asks you to eat more and more. If you are a biryani lover, then this recipe is a must try recipe for you. Trust me , you will definitely love this even if you are a brinjal / egg plant hater. Give it a try , you'll never be disappointed.
To make this Biryani , always use fresh Baingan. Choose eggplant / small brinjals which are oval in shape, green in colour with purple lines throughout . Always use small or medium size brinjals with less or no seeds inside.
I prefer to use medium sized brinjals for making this biryani as it is easy to serve and tastes good too. If small brinjals are used , they cook very fast and get torn easily while cooking. If large brinjals are used , it has seeds and doesn't give good taste.
With lot many ingredients list and many steps , it may look daunting but worry not. Just like any other biryani , it takes good 1 hour for making any biryani and its all worth for this tasty biryani.
If interested do check these baingan / egg plant recipes from blog :
Other Biryani / Pulao recipe I would recommend to try from my blog are :
- Palak Paneer Pulao
- Vegetable Biryani
- Egg Biryani | Anda Biryani
- Chicken Donne Biryani
- Ambur Star Biryani
RECIPE CARD FOR BRINJAL BIRYANI | BAINGAN BIRYANI
Baingan Biryani | Brinjal Biryani Recipe
Ingredients
For Biryani Rice
- 8-10 cups Water
- 2 cups Basmati rice , age old
- 1 Tbsp Oil
- 1 Bay Leaf
- 4 Green Cardamom , pods
- 1 ½ inch Cinnamon Sticks
- 2 Cloves
- Mint leaves handful , torn
For Stuffing Brinjal / Egg plant /Baingan
- 350 grams Brinjals , 10-12 medium sized brinjals , approximately
- ¼ cup Barista / fried onions
- ¼ cup Groundnuts ,dry roasted, de skinned
- 5-6 Garlic Cloves,medium size
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli powder
- 1 tsp Coriander Powder
- ½ tsp Garam masala powder
- ½ tsp Dry Mango Powder / Amachor Powder ,optional
- 1 tsp Salt
For Biryani Masala / Gravy
- ¼ cup Oil
- 3 Tbsp Ghee / Clarified Butter
- 2 no's Onions , large , sliced
- 2 Tbsp Garlic Paste
- 2 Tbsp Ginger Paste
- 4 no's Green Chillies , slit long
- 2 no's Tomatoes , chopped
- ½ cup Mint leaves chopped
- ½ cup Curds , thick
- ½ Tsp Turmeric powder
- 1 Tbsp Red chilli powder
- 1 Tbsp Coriander powder
- 1 Tsp Biryani Masala Powder - , refer notes
- 1 no Bay leaf
- 3 no's Green Cardamom
- 2 no's Black Cardamom
- 1 ½ " inch Cinnamon Sticks
- 4 no's Cloves
- 1 no's Star Anise
- ½ Tsp Black peppercorns
- 3-4 Mace Strands /Javitri
- ½ Tsp Shahi Jeera
- ½ Tsp Stone flower
- 2 Tsp Salt or as needed
Other Ingredients
- ¼ Cup Warm Milk
- 10-12 no's Saffron Strands
- 2 Tbsp Mint leaves , optional, - refer notes
- 2 Tbsp Coriander leaves
- 2 Tbsp Barista / fried onions , optional
- 2 Tbsp Lime juice
- 2 Tbsp Clarified Butter/Ghee
- 1 Tbsp Cashews
- 1 Tbsp Raisins
- ½ Tsp Biryani Masala Powder
Instructions
For Cooking Rice
- Rinse 2 cups rice for 3-4 times , till water runs clear and soak rice in water for minimum 30 minutes.
- Add ½ tsp of oil , add whole spices , bay leaf , cinnamon stick , cloves , cardamom and mint leaves , saute till fragrant .
- Add 8-10 cups of water and bring it to boil .
- Add rice to boiling water.
- Cook rice for about 7-8 minutes , till its 90 % cooked.
- Drain water completely from rice.
- Spread rice on a wide plate , sprinkle ½ Tsp salt and set aside.
For Stuffing Baingan / Brinjal
- In a mixer / blender add roasted peanuts , garlic , red chilli powder , coriander powder , garam masala , amachur powder , turmeric powder and salt.
- Blend to semi fine powder, set aside.
- Wash and wipe small brinjal / eggplant . Remove thorns if any and can trim stalks , if needed.
- Take each brinjal and slit it in four sides without cutting it entirely. Make sure that stalks from top hold brinjals / egg plant . Pull the cut sides outwards and check for worms if any.
- Now stuff each brinjal / egg plant with this masala powder and set aside.
For Baingan Biryani Gravy
- In a thick bottom pan , heat oil and ghee.
- Add whole spices and saute till fragrant.
- Now add slit green chilies and onions .
- Add freshly ground ginger garlic paste and saute till raw smell goes off completely.
- Add mint leaves and fry well , till onion changes color and mint leaves are well fried.
- Now add tomatoes , saute well and cook till tomatoes turns pulpy.
- Add turmeric powder , chili powder , coriander powder and biryani masala powder, mix well.
- Keeping flame on low heat , Add ½ cup of thick curds and mix well completely till specks of oil is seen.
- Add salt and mix well .
- When oil starts to release from corners add stuffed brinjal into gravy.
- Gently saute ,such that masala coats brinjal .
- Close lid and cook on medium heat for about 8-10 minutes.
- Open lid, you can see oil floating in corners.
- Now gently flip each brinjal to other side and keep the flame on simmer.
Dum Cooking
- Add cooked rice on top of brinjal and spread evenly.
- Add fried onions and torn mint leaves on top.
- On the other side , In a seasoning pan , heat ghee , add cashews and raisins . When raisins puffs up , add ½ tsp of biryani masala powder and mix well .
- Pour the temper on biryani rice .
- Add 2 Tbsp of chopped coriander leaves and squeeze some fresh lime juice.
- Cover the pot with aluminium foil and tightly close the lid. Alternatively you can even close the lid and seal it with atta dough.
- Keep the flame on sim and leave for minimum 20 minutes for all flavors to combine well and enhance.
- After 20 minutes , turn off the flame and remove lid , foil.
- Gently mix well everything from bottom and serve hot along with aloo raita.
Video
Step by step directions to make Brinjal Biryani | Baingan Biryani Recipe
For Cooking Rice
Rinse rice for 3-4 times , till water runs clear and soak rice in water for minimum 30 minutes.
Add ½ tsp of oil , add whole spices , bay leaf , cinnamon stick , cloves , cardamom and mint leaves , saute till fragrant .
Add 8-10 cups of water and bring it to boil .
Drain water from soaked rice and add rice to boiling water.
Cook rice for about 7-8 minutes , till its 90 % cooked.
Drain water completely.
Spread rice on a wide plate , sprinkle some salt and set aside.
For Stuffing Baingan / Brinjal
In a mixer / blender add roasted peanuts , garlic , red chilli powder , coriander powder , garam masala , amachur powder , turmeric powder and salt.
Blend to semi fine powder, set aside.
Wash and wipe small brinjal / eggplant . Remove thorns if any and can trim stalks , if needed.
Take each brinjal and slit it in four sides without cutting it entirely. Make sure that stalks from top hold brinjals / egg plant . Pull the cut sides outwards and check for worms if any.
Now stuff each brinjal / egg plant with this masala powder and set aside.
For Baingan Biryani Gravy
In a thick bottom pan , heat oil and ghee.
Add whole spices and saute till fragrant.
Now add slit green chilies and onions .
Add freshly ground ginger garlic paste and saute till raw smell goes off completely.
Add mint leaves and fry well , till onion changes color and mint leaves are well fried.
Now add tomatoes , saute well and cook till tomatoes turns pulpy.
Add turmeric powder , chili powder , coriander powder and biryani masala powder, mix well.
Keeping flame on low heat , Add ½ cup of thick curds and mix well completely till specks of oil is seen.
Add salt and mix well .
When oil starts to release from corners add stuffed brinjal into gravy.
Gently saute ,such that masala coats brinjal . Close lid and cook on medium heat for about 8-10 minutes.
Open lid, you can see oil floating in corners.
Now gently flip each brinjal to other side and keep the flame on simmer.
Dum Cooking
Add cooked rice on top of brinjal and spread evenly.
Add fried onions and torn mint leaves on top. Now pour saffron soaked milk .
In a seasoning pan , heat ghee , add cashews and raisins . When raisins puffs up , add ½ tsp of biryani masala powder . Turn off the stove.
Pour the temper on biryani rice .
Add 2 Tbsp of chopped coriander leaves and squeeze some fresh lime juice.
Cover the pot with aluminium foil and tightly close the lid. Alternatively you can even close the lid and seal it with atta dough.
Keep the flame on sim and leave for minimum 20 minutes for all flavors to combine well and enhance. After 20 minutes , turn off the flame and remove lid and foil.
Gently mix well everything from bottom and serve hot along with aloo raita.
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