Stuffed Eggplant Biryani (gutti Vankaya Biryani)

Stuffed Eggplant Biryani, also known as Gutti Vankaya Biryani, is a flavorful and aromatic dish from the Andhra Cuisine. This dish combines the goodness of eggplant with fragrant biryani rice, making it a perfect meal for special occasions or gatherings.

Vegan Gluten Free Main Course Andhra Biryani Eggplant Andhra Cuisine
Stuffed Eggplant Biryani (gutti Vankaya Biryani)

Ingredients

  • 4 small eggplants
  • 2 cups basmati rice
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup yogurt
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons oil
  • Salt to taste

Instructions

  1. Wash and slit the eggplants, keeping them intact at the base. Sprinkle salt and keep aside.
  2. Wash and soak the basmati rice for 30 minutes. Drain and keep aside.
  3. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  4. Add ginger-garlic paste, chopped tomatoes, and cook until the tomatoes turn mushy.
  5. Now, add red chili powder, turmeric powder, garam masala, and sauté for a minute.
  6. Whisk the yogurt and add it to the pan. Cook for 2-3 minutes until the oil separates.
  7. Stuff the prepared masala into the slit eggplants and keep the remaining masala aside.
  8. In a separate deep pan, layer half of the rice, followed by the stuffed eggplants, and then the remaining rice.
  9. Pour the remaining masala over the rice and add chopped cilantro and mint leaves.
  10. Add 4 cups of water, cover the pan, and cook on low heat until the rice is fully cooked and the eggplants are tender.
  11. Once done, gently fluff the rice and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Deep Pan Pan with Lid

Tools

Knife Cutting Board Whisk

Serving suggestions

Serve the Stuffed Eggplant Biryani with raita and pickle for a complete meal.

Tips & tricks

Make sure to choose small and tender eggplants for this recipe to ensure they cook evenly with the rice.

Cost

$12