INGREDIENTS: Cooked rice, Oil, Cinnamon (dalchina chekka), Cardamom (elachi), Cloves (lavangam), Bay leaf (biriyani aaku), Cashews, Dhaniya powder, Dry coconut powder (yendu kobbara podi), Brinjals, Ginger garlic paste, Turmeric (pasupu), Red chilly powder, Salt, Pudhina (mint) leaves, Coriander

PREPARATION:
  • Cook rice, spread it in an plate and cool
  • In a mixy jar, add 1 each of cardamom, Cinnamon, Cloves, Bay leaf, 1 spoon of dry coconut, little dhaniya and grind as an fine powder
  • Place kadai on flame, heat 4-5 spoons of oil
  • Add bay leaf, candamom, cinnamon, cloves, cashews and fry for a while
  • Now add ginger garlic paste, cut brinjals and cook for 3-4 minutes
  • Add pinch of turmeric, salt, red chilly powder, grindited powder mix and saute
  • Finally add pudhina leaves , cooked rice and mix well
  • Dish out & Garnish with coriander leaves, cashews
  • Spicy spicy brinjal rice is reay to serve now
  • Tastes good with onion raitha..

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