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Home>>South India>>Tamil Nadu>>Cuisine>>Egg plant Biryani

Egg plant Biryani

Egg Plant Biryani

Ingredients
Egg plant Biryani, Egg plant Biryani cuisine, Egg plant Biryani Recipe, Egg plant Biryani South India cuisine
  • 3/4 pound eggplant cut in 1/2" cubes
  • 2 cups brown rice
  • 1 quart water
  • 2 1/2 tsp turmeric
  • 4 Tbsp butter
  • 1 tsp poppy seeds
  • 1 1/2 tsp mustard seed
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1 pinch cayenne
  • 1 tsp black pepper
  • 1 onion sliced
  • 5 cloves garlic crushed

Method

  • Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric.
  • Bring to a boil, then cover and simmer for 45 minutes.
  • In a large saucepan, heat the butter.
  • Add the poppy and mustard seeds. Stir for 2 minutes
  • And then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes.
  • Add the eggplant, red pepper, and onion.
  • Cook gently until the vegetables are tender.
  • Add the garlic and continue to cook for 2 more minutes.
  • Mix vegetable mixture into rice.
  • Serve hot. 
 

 More Cuisine in Tamilnadu

>> Curd Rice

>> Keerai Masial

>> Lemon Rice

>> Masala Vada

>> Pal Payasam

>> Prawn Chilly Masala

>> Chicken Chettinad

>> Kancheepuram Idlis

>> Rawa Dosa

>> Coconut Kozhambu

>> Potato Kuttu

>> Rice Usili

>> Idli Upma

>> Milagu Vadai

>> Egg Plant Biryani

 

More Information About Tamilnadu

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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