Brinjal Pulao

(Serves 6)

1 tsp oil
1 tsp cumin seeds
2 tbsp poppy seeds
2 green chillies, finely chopped
1 tbsp jaggery
¼ cup roasted peanuts, coarsely powdered
1 medium brinjal, cut into small pieces
1 potato, cut into small pieces
3 cups hot water
1½ cup basmati rice, soaked in water for
about 30 minutes
Salt to taste
Coriander for garnish


Heat oil. Add cumin seeds, poppy seeds, peanuts, green chillies and jaggery. Sauté till brown.

Add brinjal and potato pieces and mix well.
Then add 3 cups of hot water.

Add rice and salt as per taste after the water boils.

Cover with a tight-fitting lid, and on a low flame let the rice cook for 15 minutes.

Turn off the heat and let the pulao stand for 10 minutes before serving.

Garnish with coriander.