Gutti Vankaya Biryani

Ingredients

• - 2 cups basmati rice
• - 400g stuffed brinjal
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

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. Fry stuffed brinjals: Heat 3 tbsp oil. Gently fry stuffed brinjals on medium heat 5-6 minutes turning until lightly golden. Set aside.
3. Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain.
4. Fry birista: Slice 2 large onions and deep fry until dark brown. Drain. Reserve oil.
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. Arrange stuffed brinjals: Nestle the fried stuffed brinjals into the base masala.
7. Layer rice: Add parboiled rice over the brinjals.
8. Add garnishes: Add birista, 3 tbsp ghee, fresh mint and coriander.
9. Seal and dum cook: Cover tightly. Cook on lowest heat on a tawa for 25-30 minutes.
10. Serve: Rest 8 minutes. Open carefully to reveal the beautiful stuffed brinjals. Serve with raita.