Brinjal Dum Biryani

Introduction

Biryani is a beloved dish, and after trying many versions, this brinjal dum biryani has become a true favorite. It’s a wonderful, simple recipe that yields an incredibly tasty result. The brinjal becomes wonderfully soft, melting in your mouth, and the layers of flavor are incredible. It truly is an absolute feast.

Summary of the Recipe

This recipe walks you through the entire process: marinating the brinjals in a spiced yogurt, cooking them down into a rich masala, preparing the fragrant basmati rice, and finally, layering everything together for the final “dum” cooking stage where all the magic happens.

Serving

This yummy and delicious brinjal biryani is best served hot. I find it’s perfectly complemented by any raita of your choice. A cool, creamy raita on the side balances the spices beautifully.

Preparation Time

• Brinjal Marination: 20 minutes
• Rice Soaking: 30 minutes
• Cooking the Brinjal Masala: About 20 minutes total
• Cooking the Rice: About 5 minutes
• The Dum Process: 15 minutes of cooking, plus 5 minutes of resting

Equipment Needed

• A nice big bowl (for marinating)
• A wide kadai or a deep pan (for cooking the brinjal masala)
• A large pot (for cooking the rice)

Ingredients

For the Brinjal Marinade:

• 🥣 400 grams fresh curd (yogurt)
• 🍆 1/2 kilo (500 grams) small brinjals (eggplants)
• 🟡 1/4 teaspoon turmeric powder
• 🌶️ 2 teaspoons Kashmir red chili powder
• 🧂 1 1/2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 1/2 teaspoon garam masala powder
• 🧂 1 teaspoon salt
• 🧅 A handful of fried onions
• 🌿 A handful of mint leaves
• 🌿 A handful of chopped coriander leaves

For the Brinjal Masala:

• 🛢️ 2 tablespoons oil
• 🧈 2 tablespoons ghee
• 🌿 Whole spices: bay leaf, cloves, mace, Shahi jeera, cinnamon, star anise, cardamom, stone flower, and peppercorns
• 🧅 2 large onions, thinly sliced
• 🧄 1 teaspoon ginger garlic paste
• 🌶️ 1 teaspoon green chili paste
• 🥥 1 teaspoon coconut powder (do not use fresh coconut paste)
• 🥜 1 tablespoon cashew powder
• 🧂 Salt, to taste

For the Rice:

• 🍚 300 grams basmati rice
• 🧂 1 teaspoon salt
• 🌿 Whole spices: cinnamon, cloves, cardamom, star anise, bay leaf, and Shahi jeera

For Layering:

• 💛 2 to 3 teaspoons saffron water
• 🧈 2 to 3 teaspoons ghee
• 🧅 A handful of fried onions
• A handful of coriander leaves
• A handful of mint leaves

Instructions

Part I: Marinating the Brinjals

• In a large bowl, combine the fresh curd.
• Add the turmeric powder, Kashmir red chili powder, cumin powder, coriander powder, garam masala powder, and 1 teaspoon of salt. Mix everything well.

• Take the small brinjals and slit each one into four quarters, making sure to keep them connected at the stem end so they don’t fall apart.
• Add the slit brinjals, a handful of fried onions, a handful of mint leaves, and a handful of chopped coriander leaves to the curd mixture.

• Mix everything gently until the brinjals are thoroughly coated with the marinade.
• Let the brinjals sit and marinate for about 20 minutes.

Part II: Cooking the Brinjal Masala

• In a wide kadai, heat the oil and ghee together.
• Once the oil is hot, add the whole spices and roast them briefly until fragrant.

• Add the thinly sliced onions and sauté them until they turn a nice golden brown color.

• Stir in the ginger garlic paste and green chili paste, mixing well.

• Add the entire contents of the bowl—the marinated brinjals along with all the curd mixture.

• Allow the brinjals to cook in the masala. Cover the kadai with a lid and let it cook for about 5 minutes.
• After 5 minutes, open the lid and give the mixture a good stir. Continue to cook until the raw smell of the spices disappears.

• Add the coconut powder and cashew powder, mixing everything together.
• Check for seasoning and add more salt if needed.

• Reduce the heat to low, cover the pan again, and cook for another 10 minutes.
• The masala is done when the oil starts to separate from the sides and the brinjals are tender. Turn off the heat.

Part III: Preparing the Rice

• Wash the basmati rice well and then soak it in water for about 30 minutes.
• In a large pot, bring a generous amount of water to a rolling boil and then add the whole spices.
• Once boiling, add the soaked (and drained) basmati rice, 1 teaspoon of salt.

• Mix it together and let the rice cook for about 5 minutes. The rice should be only partially cooked.
• Strain the rice immediately and set it aside.

Part IV: Layering and the Dum Process

• Spread the cooked brinjal masala evenly to form the first layer.
• Carefully top the masala with the par-cooked basmati rice, spreading it out evenly.

• Drizzle the saffron water over the rice.
• Next, drizzle the ghee over the top.

• Finish by scattering a handful of fried onions, coriander leaves, and mint leaves.
• To place the biryani on dum, put the kadai on the stove.

• It is crucial to seal the kadai nicely on all sides so that no steam can escape. You can do this by placing a tight-fitting lid and perhaps sealing the rim with dough or a cloth.
• Keep the biryani on a medium-low flame for about 15 minutes.

• After 15 minutes, turn off the stove but do not open the lid. Let the biryani rest for another 5 minutes.
• Finally, open the kadai and gently mix the rice with the masala. Your brinjal dum biryani is ready to be served and enjoyed.

“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Brinjal Dum Biryani” , I want to hear about it. Send me an email directly, and I’ll do my best to help troubleshoot so your meal turns perfectly.myhomekitchen333@gmail.com.

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