Gutti Vankaya Biryani

Method

1. 1

   Prepare stuffed brinjals: Wash 8-10 small round brinjals. Cut a cross from the base almost to the stem keeping intact. Make the spice stuffing — grind half cup fresh grated coconut, 2 tbsp coriander seeds, 4 dried red chillies and 5 garlic cloves to a paste. Fill each brinjal.

2. 2

   Fry stuffed brinjals: Heat 3 tbsp oil. Gently fry stuffed brinjals on medium heat 5-6 minutes turning until lightly golden. Set aside.

3. 3

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain.

4. 4

   Fry birista: Slice 2 large onions and deep fry until dark brown. Drain. Reserve oil.

5. 5

   Make base: In a heavy pot heat reserved oil. Add 2 chopped tomatoes and cook 6 minutes. Add 1.5 tsp red chilli powder and salt.

6. 6

   Arrange stuffed brinjals: Nestle the fried stuffed brinjals into the base masala.

7. 7

   Layer rice: Add parboiled rice over the brinjals.

8. 8

   Add garnishes: Add birista, 3 tbsp ghee, fresh mint and coriander.

9. 9

   Seal and dum cook: Cover tightly. Cook on lowest heat on a tawa for 25-30 minutes.

10. 10

    Serve: Rest 8 minutes. Open carefully to reveal the beautiful stuffed brinjals. Serve with raita.