Brinjal Pulao – Kathirikai Pulao

Brinjal Pulao – Kathirikai Pulao – How to make Brinjal Pulao – Baingan Pulav – Easy Pulao Recipes – Easy Indian Variety Rice – Brinjal / Kathirikai is a humble vegetable which pretty much fits any recipe be it rice , curry or fry. My favorite way to cook is make a pulao or biryani, which everyone seems to like at home. Its one of the easiest rich dish to make with Brinjals, suits lunch box or when you need something different to try apart from Vegetable Biryani! 

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5 from 1 vote

Brinjal Pulao

Homestyle pulao made with brinjal using a pressure cooker.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Indian, south indian, tamil nadu

Keyword: brinjal, kathirikai, pulao

Servings: 4

Author: Mullai Madavan

Ingredients

Ingredients - seasoning

• 2 each Bay leaf
• 6 each Cloves
• 2 1 inch Cinnamon sticks
• 2 each Cardamom
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Fennel seeds
• 3 tablespoon Oil

Ingredients - saute

• 10 each Brinjal thick cut strips
• 1.5 cup Onion thinly sliced
• 4 each Green Chillies
• 1 tablespoon Ginger Garlic paste
• 1 cup Tomato chopped
• 1/4 cup Coriander leaves
• 1/4 cup Mint leaves
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder hot variety
• 2 teaspoon Coriander powder
• 2.5 teaspoon Salt

Ingredients - to cook

• 2 cups Basmati rice
• 1 cup Thick coconut milk
• 2.5 cups Water

Ingredients - garnish

• 1 tablespoon Ghee
• 1/4 cup Coriander leaves

Instructions

Prep work

• Soak basmati rice for at least 30 minutes in enough water.
• Grind 1/2 cup fresh grated coconut with water and extract thick coconut milk.

Preparation

• Heat oil in a pressure cooker pan and season with bay leaf, cloves, cinnamon, cardamom, fennel and cumin seeds.
• Saute onion along with green chillies and ginger garlic paste until the onions turn translucent and lightly browned. (8 to 10 min)
• Add in tomatoes along with mint and coriander leaves. Cook till the tomatoes get mushy.
• Add in turmeric, red chilli and coriander powder along with salt and saute well.
• Once the masala cooks a bit add in sliced brinjal pieces and saute along for few minutes.
• Now add in coconut milk and water. When it begins to boil add in soaked basmati rice (drain all the water), put the lid on and pressure cook for 1 whistle over medium high flame.
• After the first whistle, reduce the flame to lowest setting and cook for 10 minutes.
• Switch off and let it rest for another 10 to 15 minutes for the pressure to settle.
• When done, drizzle ghee and garnish with coriander leaves. Give it a gentle mix to combine and Brinjal Pulao is all ready to be served.
• Serve it along with choice of gravy, egg and raita.

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