How to make Baingan Pulao - Rice and brinjals with light spices, tamarind and coconut.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Amritsari urad dal wadis (अमृतसरी उड़द दाल वड़ी)

Cuisine : Indian

Course : Rice

Baingan Pulao Recipe Card

Baingan Pulao

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baingan Pulao Recipe

  • Basmati Rice soaked 1 cup

  • Amritsari urad dal wadis crushed (50 grams) 3

  • Ghee 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Coriander powder 2 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 4 tablespoons


Step 1

Soak rice in two cups of water for half an hour. Drain. Cut brinjals into one-inch sized cubes. Keep them soaked in water to avoid discolouration. Heat half the ghee in a pan. Add cinnamon and cloves. Sauté. Add rice and stir for a few minutes. Add two cups of water and salt to taste. Stir. Heat remaining ghee in another pan. Add chopped onions and fry till golden brown.

Step 2

Add brinjal cubes and salt and sauté on high heat till the brinjal becomes slightly brown. Add garam masala powder and tamarind pulp to the onions and brinjals. Add this to the rice. Mix well.

Step 3

. Cover and let it cook on low heat till the rice is almost done. Add freshly scraped coconut and chopped coriander leaves. Cover and cook on low heat till rice is cooked and serve hot.