Brinjal Biryani/Kathirikai Biryani Recipe

• Raw Rice OR Steamed Rice – 1 cup
• Cooking oil or ghee –  2tbsp
• Small brinjals – 6 nos
• Big onion – 1 no
• Ripe tomato – 2 nos
• Curd – 2 tbsp
• Green chillies – 2-3 nos
• Whole Garam masala – 1 each ( cinnamon,2 cloves,cardamom,black stone flower,bayleaf)
• Fennel seeds – 1/2 tsp
• Mint leaves – few
• Coriander leaves – few
• Water – 2.5 cups

To stuff & marinate brinjals

• Ginger & garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Dhania powder –1 tsp
• Garam masala powder – 1/2 tsp
• Lemon juice – as needed

• Wash and slit the brinjals into 4 pieces without removing the stem. Keep them immersed in water till use to avoid discoloration.Mix all the masala powders & ginger,garlic paste with lemon juice given under “to marinate & stuff brinjal”.Stuff this paste inside the brinjal and let it marinate for 20 minutes.

• In a pressure cooker base, heat oil and saute the whole garam masala & fennel seeds.Do not burn the fennel seeds.Add onions & slitted green chillies immediately.Saute until transparent.Add the tomato pieces & saute until mushy.

• Now add the marinated brinjal and mix well until it shrinks slightly. Add mint leaves +coriander leaves.Mix well and then add curd.Stir it well & add water with required salt.

• Add the rice,mix well & pressure cook in low flame for one whistle.Open & fluff it with a fork.Serve hot with raita!

• Adjust the quantity of spices as per your taste.
• You can replace brinjal with mixed vegetables or mushroom.In that case u don’t need to marinate.Instead add the paste after sauting onions & mix well till its raw smell leaves off
• I din’t use basmati rice or jeera rice for this biryani.You can use them if you wish.For 1 cup of basmati rice,u should add 2 cups of water after soaking the rice for 20 minutes.for jeera rice, use 1:2 water without soaking the rice.