One-Serving Indian Vegetable Biryani with Eggplant

Enjoy this delicious one-serving Indian Vegetable Biryani with Eggplant! This flavorful dish is made with fragrant basmati rice, eggplant cubes, spices, garlic, onion, peas, oil or ghee, and salt to taste! It takes 10 minutes of preparation time followed by 30 minutes of cooking time for an amazing meal that’s full of flavor!

Cooking Equipment:

Saucepan with lid

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Indian

Keywords:

Indian, Vegetable, Biryani, Eggplant

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

½ cup basmati rice

1 small eggplant, diced into cubes

1 teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon turmeric powder

2 tablespoons vegetable oil or ghee

2 cloves garlic, minced

1 small onion, diced finely

¼ cup frozen peas

Salt to taste

Cooking Instructions:

Rinse the basmati rice in cold water until the water runs clear. Soak the rice for 10 minutes and then drain.

Heat the oil or ghee in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for a few seconds before adding the garlic and onion. Fry until the onion is lightly browned.

Add the eggplant cubes to the pan and fry for 5 minutes until they are lightly browned. Then add the coriander powder, turmeric powder, and salt to taste. Fry for another minute before adding the drained basmati rice and frozen peas to the pan. Stir everything together until it is well combined.

Add 1 cup of water to the pan and bring it to a boil over high heat before reducing it to low heat and covering with a lid. Simmer for 15-20 minutes until all of the liquid has been absorbed by the rice and it is cooked through. Fluff up with a fork before serving hot!

Nutrition:

Calories – 300; Fat – 6g; Carbohydrates – 48g; Protein – 8g; Fiber – 6g

Rating:

Did You Know?

The state of Manipur is known for its use of bamboo shoots in dishes, such as bamboo shoot pickle and bamboo shoot fry.