Gutti Vankaya Biryani ~~ Brinjal Biryani

Brinjal / Vankaya being king of Veggies can be used in many recipes.  In Andhra, at least 1 brinjal dish has to be there in the menu, it may be wedding or any other religious event. In Andhra and Telangana weddings  Bagara Baingan ( gravy curry ) and  Bagara rice ( kind of plain pulao with mild spices) for sure.  As we are doing Biryani / Puloa and Kichidi recipes for this whole month, I thought why not make a Biryani dish with Brinjal. This dish is no less than Non Veg Biryani. We will be using the same flavors and masala's as used for Chicken or Mutton Biryani. Only replacement will be Brinjal in place of meat.

So, for this Biryani  make sure you pick nice and fresh long brinjal. I have just made a small slit to these brinjals and used for the dish. You can go ahead and cut them to pieces and use. But I would suggest it looks good if you are using the brinjal as whole with a slight slit. So here goes the 5th day post for BM 99 under the theme " Biryani/ Pulao / Kichidi festival ".

Ingredients:


Long Brinjal / Vankayalu 6
Basmathi rice 2 cups
Onion 1 large
Yogurt 1 cup
Slit green chilies 4
Coriander powder 1 1/2 spoon
Cumin powder 1/2 spoon
Red chili powder 2 spoons
Biryani Masala 2 spoons
Salt to taste
Turmeric powder 1/ 2spoon
Cinnamon stick 1 inch 1
Cloves 3
Black pepper 6
Bay leaf 1
Cardamom 3
Chopped coriander leaves 1 cup
Chopped Mint leaves 1/2 cup
Oil 4 tbsp


Preparation:


Wash basmati rice and soak in 6 cups water along with cinnamon stick, cloves, bay leaf, black pepper and cardamom.
Slit long brinjal and rest them in a bowl of water, so that they don't get bitter.
In a bowl add yogurt, cumin powder, chili powder, coriander powder, Biryani masala, salt ( just for brinjal gravy ) mix everything well.
In a large deep pan heat oil and add sliced onions.
Fry till nice and brown, remove 3/4 of the fried onions aside.
Now add the yogurt mixture in rest of the fried onions and cook for 4-5 minutes on medium flame.
Add previously cooked  brinjal, along with slit green chilies , 1/2 cup mint leaves and 1/2 cup coriander leaves.
Cook till oil oozes.
Switch off flame and set aside to prepare rice.

Now cook basmati rice which we have soaked earlier.
Add 2 spoons oil and salt to taste. ( make sure you add salt only for rice, the gravy already has salt )
Cook till the rice is 80 percent cooked.
Drain water and add the rice on top of brinjal gravy which made earlier.
Top it with chopped mint and coriander leaves.
Add rest of the fried onions and some ghee / butter on top.
Cover with a foil or damp cloth and then with the lid ( so that the vapor does not go out )
Now place  a thick flat pan or skillet on stove and place the biryani vessel on it.
Turn the flame to high and cook for 3-4 minutes.
Now turn the flame  to medium to low and cook for 25-30 minutes.
Remove the lid and serve hot with any gravy curry or raita.

Recipes so far in this Mega Marathon:

1. Brown Rice -Veg Pulao

2. Thalassery Chicken Biryani

3. Korralu Kichidi 

4. Mixed Veggie Quinoa Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99




   

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