Brinjal Pulao Recipe | Video

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.

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.

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!!

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.

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.

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.

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.

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.

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

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:

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

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

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Cook ModePrevent 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

1x2x3x

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

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

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