One-Serving Indian Vegetable Biryani with Eggplant

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This one-serving Indian Vegetable Biryani with Eggplant is an easy-to-make dish that is packed with flavor and nutrition! It takes only 10 minutes of preparation time followed by 25 minutes of cooking time to make this delicious meal that can be served hot as a main course or side dish!

Cooking Equipment:

Saucepan, knife, cutting board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Indian

Keywords:

Indian, Vegetable, Biryani, Eggplant, One-Serving

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup basmati rice

1/2 cup diced eggplant

1/4 cup diced onion

1/4 cup diced bell pepper

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander powder

1/2 teaspoon turmeric powder

2 tablespoons vegetable oil

Salt to taste

2 tablespoons chopped fresh cilantro leaves for garnish

2 tablespoons sliced almonds for garnish

2 tablespoons raisins for garnish

1/2 cup water or vegetable stock

Cooking Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute.

Add the eggplant, cumin, coriander powder, turmeric powder and salt to taste. Cook until the eggplant is softened, about 5 minutes.

Add the rice and stir to combine. Pour in the water or vegetable stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until the rice is cooked through.

Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Garnish with cilantro leaves, almonds and raisins before serving hot!

Nutrition:

Calories – 590 kcal; Protein – 14 g; Fat – 24 g; Carbohydrates – 79 g; Fiber – 8 g; Sodium – 645 mg

Rating:

Did You Know?

The state of Nagaland is known for its use of fermented soybeans in dishes, such as akhuni chutney and fermented soybean curry.