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Recipe For Bihari Style Baingan Pulao

The document provides a recipe for Bihari Style Baingan Pulao, which serves 2-4 people and takes a total of 35-40 minutes to prepare and cook. Key ingredients include eggplants, onions, rice, ghee, and various spices. The preparation involves sautéing the ingredients in a pressure cooker and cooking the rice with the eggplant mixture before serving with raita.

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V Singh
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18 views2 pages

Recipe For Bihari Style Baingan Pulao

The document provides a recipe for Bihari Style Baingan Pulao, which serves 2-4 people and takes a total of 35-40 minutes to prepare and cook. Key ingredients include eggplants, onions, rice, ghee, and various spices. The preparation involves sautéing the ingredients in a pressure cooker and cooking the rice with the eggplant mixture before serving with raita.

Uploaded by

V Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Recipe for Bihari Style Baingan Pulao

Prep Time: 10 minutes Cook Time: 25-30 minutes


Total Time35-40 minutes
Servings: 2-4

Ingredients
2 Eggplants : Diced
3 Onion : Medium sliced
2 cups Rice : ( Wash and soak rice in water for about 30mins)
1/4 cup Ghee
2 Cinnamon small : pieces
Cloves : 4-5
Bay Leaf : 3-4
1 - 2 tbsps Garam Masla Powder
1 tbsp Tamarind Pulp
1 tbsp Coconut : Freshly Scraped
Coriander Leaves : Freshly chopped
Oil
Salt to taste
PreparaƟon
 Start by washing and soaking the rice in some water. Dice the eggplant and soak in water to
avoid discolora on
 Once you have your onions sliced, heat some oil/ghee in your pressure cooker. When it is
hot, add the cinnamom s ck, the cloves, and the bay leaf, let it saute for about a minute. Add
the onions and cook un l that gets transparent
 Add the eggplant cubes, some salt and saute it on high flame un l the eggplant gets slightly
brown. Add the garam masla powder and tamarind paste. You may tweak with the
measurements of masalas as per your taste.
 Let this cook by adding a cup of water. You will need to check the salt quan ty, as you add
the water. When the eggplant comes to a boil, add the 2 cups of rice and 3 cups of water.
Give it all a good mix, add the coconut (freshly grated / frozen / store bought) and coriander
leaves. Add some salt if needed and close the lid.
 Let it go for a whistle and switch the stove off.
Serve this hot with some home-made raita.

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