Vankaya Annam

Cuisines

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Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 cup	small brinjals (eggplants), chopped
1 medium	onion, finely chopped
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	water
to taste	salt
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice for 20 minutes, then drain.
2. 2 Heat oil in a pan over medium heat, add mustard seeds and cumin seeds, and let them splutter.
3. 3 Add a pinch of asafoetida, followed by chopped onions, and sauté until golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add the chopped brinjals and sauté for 5 minutes until they are slightly tender.
6. 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
7. 7 Add the drained rice and sauté gently for 2-3 minutes, ensuring the rice is well coated with the spices.
8. 8 Pour in 1 cup of water, cover the pan, and cook on low heat until the rice is fully cooked and the water is absorbed.
9. 9 Sprinkle garam masala and chopped coriander leaves over the cooked rice, mix gently, and serve hot.