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    Home » Rice » Biryani & Pulao » Gutti Vankaya Pulao

    Brinjal Pulao Recipe | Video

    Published: Jan 25, 2022 · Modified: Aug 3, 2022 by Pavani · 40 Comments

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    Gutti Vankaya pulao is an Andhra style rice dish made with baby eggplant and rice. An easy to make recipe that is spicy and delicious.

    Marinating the baby eggplants with yogurt and spices adds a lovely flavor to the dish. They are then cooked and mixed with basmati rice to make this pulao. I also add some soya nuggets or TVP to make this a wholesome one pot meal. Serve with raita or pickle or curry.

    Top view of rectangle plate with eggplant pilaf.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    I love eggplant and I can eat them almost every single day. What I like is that it is very versatile vegetable and takes on different flavors beautifully. Some of my favorite recipes are Afghani Borani banjan and this Lebanese eggplant moussaka.

    Inspiration for this gutti vankaya pulao or eggplant rice comes from a Telugu cooking show. This is a delicious twist to the popular Andhra gutti vankaya kura recipe. But instead of stuffing the eggplant, they are marinated in a spicy yogurt mixture. This adds lots of flavor to the eggplant.

    They are then cooked until tender. Fragrant basmati rice layers finish of this scrumptious recipe. Instead of mixing the eggplant and rice, you can layer them to make gutti vankaya biryani. Both the pulao and biryani are equally delicious.

    White plate with gutti vankaya pulao.

    I also add soya chunks or TVP aka meal-maker to make this is a wholesome one pot meal. But you can omit them and serve this brinjal pulao with raita or paneer curry for a delicious and filling meal.

    This is a simple and easy to make recipe. But it is special enough to make even for parties. It smells amazing while cooking this dish. So, go ahead try the recipe and enjoy!!

    White plate with baby brinjal pulao and a lime wedge.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this eggplant pilaf:

    • Baby eggplant - either purple or green ones will work. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
    • For the marinade - yogurt, red chili powder, turmeric, ground cumin, coriander, garam masala and salt.
    • Rice - I love and recommend basmati rice. Gives the best flavor and texture to the recipe. But you can also use other long grain rice.
    • Onions, green chilies, ginger+garlic paste, cilantro and mint.
    • Whole spices - bay leaf, shah jeera, cardamom pods, cloves and cinnamon stick.
    Ingredients needed - details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make Gutti Vankaya Pulao recipe:

    Using a sharp knife, cut a '+' on the bottom making sure not to cut it all the way through.

    2 panel photo showing the cutting of baby brinjal.

    In a medium size mixing bowl, combine yogurt, red chili powder, garam masala, herbs and salt. Mix well and add eggplant. Cover and set aside for at least 30 minutes.

    4 panel photo showing the marinating of eggplant

    For the Rice:

    Cook rice until tender, make sure that the rice doesn't get mushy. Let cool. I cook the rice in the Instant Pot on high pressure/ manual for 5 minutes.

    If using soya nuggets, soak them in hot water for 10 minutes. Then drain and squeeze out the water.

    Heat oil and ghee in a large pan on medium heat; add cardamom, cloves, bay leaf, shah jeera and cook for 30 seconds or until fragrant. Next add the onions, green chilies, ginger+garlic paste and cook until onions are light brown.

    4 panel photos showing the sautéing of onions and brinjal.

    Add the marinated eggplants along with all of the yogurt. Mix well, lower the heat to medium-low and and cook till the eggplants are tender, about 10~15 minutes. If using soy nuggets, then add them to the pan and sauté until lightly browned around the edges.

    Season with salt and add the cooked rice. Mix gently to make sure that the eggplants stay intact. Cover and cook for another 6~8 minutes for the flavors to mingle. Garnish with chopped herbs.

    4 panel photos showing the layering of rice and veggies.

    Serve warm with raita or a curry or dal and enjoy!!

    Top view of rectangular plate with baby eggplant rice.

    Expert Tips

    • You can use either purple or green Thai baby eggplant. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
    • I love and recommend basmati rice. Gives the best flavor and texture to the recipe. But you can also use other long grain rice.
    • Use either full fat or 2% plain yogurt. Greek yogurt is also OK to use here.
    • Marinating the eggplant for at least 30 minutes gives it a chance to absorb the flavors. So try not to skip this step and plan accordingly.
    • To make the recipe vegan, substitute yogurt with non-dairy yogurt and omit the ghee. Or you can use coconut milk instead of yogurt in the marinade.
    • You can also make this into a gutti vankaya biryani recipe. Instead of mixing the rice, layer it over the cooked eggplant, cover and cook for 6~8 minutes on low flame for the flavors to mingle. To serve, get some rice along with the eggplant mixture.
    • Instead of soya nuggets/ chunks, add cooked chickpeas or paneer.
    • Store leftover eggplant pulao in an airtight container for up to 3 days. Reheat before serving.

    You might also like

    Here are a few more Indian rice dishes that you might like:

    • Cabbage-Pudina Pulao (Cabbage Mint Pilaf)
    • White bowl with Indian Veg Pulav
      Instant Pot Karnataka style Pulao | Video
    • Jaipuri Vegetable Pulao
    • Terracotta bowl with instant pot cickpea fenugreek rice.
      Methi Chana Pulao | Instant Pot Recipe
    White plate with gutti vankaya pulao.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of rectangle plate with eggplant pilaf.

    Gutti Vankaya Pulao

    Gutti Vankaya pulao is a Andhra style delicious rice dish made with baby eggplant and rice. Flavorful and easy to make recipe.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Marinating Time:: 30 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Course: Main Course, Main Dish
    Cuisine: andhra, Indian, south indian
    Servings: 6 Servings

    Ingredients

    For the Eggplant:

    • 10~12 Baby Eggplants*
    • ½ cup Plain Yogurt*
    • 1~1½ teaspoons Red Chili powder (adjust as per taste preference)
    • ¼ teaspoon Turmeric
    • 1 teaspoon Garam Masala
    • 1½ teaspoons Ground Coriander
    • 1 teaspoon Ground Cumin
    • ¼ cup Fresh Cilantro, chopped
    • ¼ cup Fresh Mint, chopped

    For the Pulao/ Pilf:

    • 1½ cups Basmati Rice, rinsed and soaked in water for 30 minutes
    • 2 tablespoons Oil
    • 1 tablespoon Ghee
    • 4 Cardamom pods
    • 3 Cloves
    • 1 Bay leaf
    • 1 teaspoon Shah Jeera
    • 1 Large Onion, thinly sliced
    • 2~3 Green Chilies, sliced
    • 1½ teaspoons Ginger+garlic paste
    • ½ cup Soya nuggets or Meal maker, optional
    • 2 tablespoons Fresh Cilantro, chopped
    • 2 tablespoons Fresh Mint, chopped
    • To taste Salt
    Get Recipe Ingredients

    Instructions

    Prep and Marinate Eggplants:

    • Using a sharp knife, cut a '+' on the bottom making sure not to cut it all the way through.
      In a medium size mixing bowl, combine yogurt, red chili powder, turmeric, garam masala, herbs and salt. Mix well and add eggplant. Cover and set aside for at least 30 minutes.

    To make Eggplant Rice:

    • Cook rice until tender, make sure that the rice doesn't get mushy. Let cool. I cook the rice in the Instant Pot on high pressure/ manual for 5 minutes.
    • If using soya nuggets, soak them in hot water for 10 minutes. Then drain and squeeze out the water.
    • Heat oil and ghee in a large pan on medium heat; add cardamom, cloves, bay leaf, shah jeera and cook for 30 seconds or until fragrant. Next add the onions, green chilies, ginger+garlic paste and cook until onions are light brown.
    • Add the marinated eggplants along with all of the yogurt. Mix well, lower the heat to medium-low and and cook till the eggplants are tender, about 10~15 minutes. If using soy nuggets, then add them to the pan and sauté until lightly browned around the edges.
    • Season with salt and add the cooked rice. Mix gently to make sure that the eggplants stay intact. Cover and cook for another 6~8 minutes for the flavors to mingle. Garnish with chopped herbs and serve warm. Enjoy!!

    Video

    Notes

    • You can use either purple or green Thai baby eggplant. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
    • I love and recommend basmati rice. Gives the best flavor and texture to the recipe. But you can also use other long grain rice.
    • Use either full fat or 2% plain yogurt. Greek yogurt is also OK to use here.
    • Marinating the eggplant for at least 30 minutes gives it a chance to absorb the flavors. So try not to skip this step and plan accordingly.
    • To make the recipe vegan, substitute yogurt with non-dairy yogurt and omit the ghee. Or you can use coconut milk instead of yogurt in the marinade.
    • You can also make this into a gutti vankaya biryani - layer the cooked rice over the cooked eggplant, cover and cook for 6~8 minutes on low flame for the flavors to mingle. To serve, get some rice along with the eggplant mixture.
    • Instead of soya nuggets/ chunks, add cooked chickpeas or paneer.
    • Store leftover eggplant pulao in an airtight container for up to 3 days. Reheat before serving.

    Nutrition

    Calories: 391kcal | Carbohydrates: 68g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 79mg | Potassium: 1043mg | Fiber: 15g | Sugar: 17g | Vitamin A: 416IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Chef Mireille

      March 20, 2018 at 7:56 pm

      you know my feelings about eggplant but regardless with all those spices, I am sure this was delicious - for the eggplant lovers 🙂

      Reply
    2. priya satheesh

      March 21, 2018 at 2:10 am

      Drooling ! What a flavourful and delicious pulao... Loved the addition of baby eggplant.

      Reply
    3. Padma Veeranki

      March 21, 2018 at 7:42 am

      I can't express my love for Vankaya and Gutti Vankaya stands on the top in the list of favourites....but this one in pulao, I have never even thought of...Loved the twist given to the traditional gutti vankaya...Awesome share!!

      Reply
    4. themadscientiststskitchen

      March 21, 2018 at 11:14 am

      I could not help smiling when I saw the vankaya, thanks to you I have understood the word. Love the dish.

      Reply
    5. Sasmita

      March 21, 2018 at 1:40 pm

      Really amazed with the use of baby eggplant in the pilaf !! looks so yumm 🙂

      Reply
    6. Uma Srinivas

      March 21, 2018 at 2:28 pm

      I am a big fan of eggplants. I will definitely try this out soon. Looks delightful Pavani.

      Reply
    7. Seema Doraiswamy Sriram

      March 21, 2018 at 9:37 pm

      I love these two in box recipes. They are so perfect baby eggplants and will fit in my lunch box well.

      Reply
    8. sujitha

      March 22, 2018 at 3:07 am

      An unique recèpe with eggplant.. the flavours in the recipe makes nostalgic..

      Reply
    9. Jayashree

      March 22, 2018 at 5:51 am

      I knew of a masala rice with eggplant but never thought of pilaf. This looks tasty, ideal for dinner.

      Reply
    10. Avin

      March 22, 2018 at 7:31 am

      Even I love eggplants so this one I am boomarking for later👍

      Reply
    11. Nisha Ramesh

      March 22, 2018 at 3:37 pm

      Pavani, this is right up my alley. 🙂 Love this and lovely pictures as usual.

      Reply
    12. Lathiya

      March 22, 2018 at 9:38 pm

      I recently started loving eggplant but never heard eggplant Pulao... seriously looks delicious

      Reply
    13. Preethi's Cuisine

      March 25, 2018 at 9:24 am

      Gutti Vankaya pulao sounds interesting.Bookmarking this wonderful recipe Pavani.

      Reply
    14. Mostafa Kassem

      June 09, 2019 at 7:17 pm

      Yesterday I was invited to an Indian engagement party in Michigan, USA. Where they served this dish. It was so delicious, I went for another big helping. I immediately started looking for the recipe on the internet which led me to this site.

      Reply
    15. Mayuri Patel

      February 11, 2022 at 7:32 pm

      5 stars
      Pavani, this for sure is a mouth watering brinjal pulao. Looks so inviting. I sometimes add stuffed brinjals to my khichdi. Love how you've marinated the eggplants in yogurt. Will for sure try out this recipe when I get some baby eggplants. A complete meal on its own.

      Reply
    16. Priya Srinivasan

      February 14, 2022 at 11:44 am

      5 stars
      My god pavani, my mouth is literally flooding !! Gutti vankaya pulao is totally tempting!! Marinated egg plants mixed with fluffy cooked rice and aromatic spices, this is just heaven in your plate!

      Reply
    17. Neha

      February 17, 2022 at 12:07 am

      5 stars
      Eggplants have long been a favorite of mine. To be honest, I've only had fried brinjals or brinjal salan with rice. However, I've never tried brinjals in pulao before. It looks delicious. I've already been charmed by the photos on this page.

      Reply
    18. Vandana

      February 17, 2022 at 9:23 pm

      5 stars
      I also love eggplants and even as a kid it was one of my favorite vegetables. This dish sounds so delicious, being an eggplant lover I have to try it soon. Thanks for this recipe.

      Reply
    19. Hayley Dhanecha

      February 18, 2022 at 2:11 pm

      5 stars
      My mum loves eggplant rice, she loves to enjoy with cucumber raita. Perfect rice dish to make over the weekend.

      Reply
    20. Amrita Roy

      February 20, 2022 at 11:16 pm

      5 stars
      I always love this kind of rice meal which is flavorful and easy to make. You have nicely explained the step-by-step recipe.

      Reply
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