Eggplant Rice
By :Subhadra Burugula
Print Recipe
Easy one pot Rice dish with eggplant to make on a busy weeknight dinner. Simple, tasty and easy to make.
Votes: 3
Rating: 3.67
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggplant, Rice
Prep Time 10 minutes
Cook Time 25 minutes
Servings
3-4 servings
Ingredients
  • 2-3 tbsp ghee or oil
  • 2 tbsp cashews
  • 1 sprig curry leaves (optional)
  • 1/4 cup onion sliced
  • 2 green chili chopped (or to taste)
  • 1 tbsp Ginger-Garlic paste
  • 2 tomatoes chopped
  • 1 1/2 cups Eggplant 1 big long & thin (cubed)
  • 2 cups rice 5.5 ounce cup used
  • 4 cups Water 5.5 ounce cup used
Spices
  • 2 tsp cumin seeds
  • 1 1/2 tbsp coriander powder
  • 2 tsp garam masala
  • salt to taste
  • red chili powder to taste
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggplant, Rice
Prep Time 10 minutes
Cook Time 25 minutes
Servings
3-4 servings
Ingredients
  • 2-3 tbsp ghee or oil
  • 2 tbsp cashews
  • 1 sprig curry leaves (optional)
  • 1/4 cup onion sliced
  • 2 green chili chopped (or to taste)
  • 1 tbsp Ginger-Garlic paste
  • 2 tomatoes chopped
  • 1 1/2 cups Eggplant 1 big long & thin (cubed)
  • 2 cups rice 5.5 ounce cup used
  • 4 cups Water 5.5 ounce cup used
Spices
  • 2 tsp cumin seeds
  • 1 1/2 tbsp coriander powder
  • 2 tsp garam masala
  • salt to taste
  • red chili powder to taste
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
  1. Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
  2. Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
  3. Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
  4. Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
  5. Turn off saute mode, put the lid , vent to sealing position.
  6. Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.
Recipe Notes

I used Basmati Rice but any rice can be used. Cooking time may vary depending on the type of rice used.
Vegans use Oil instead of ghee.
5.5 ounces rice cup is used for measurement

4 replies
  1. CarlaNella
    CarlaNella says:

    Very tasty! I made it with brown rice and only 1 cup of water. I added 1 spoon of vinegar. That helps to keep the pot clean when using little water. After cooking you won’t taste the vinegar in the food. I didn’t use the Rice Cook button but chose Manual High Pressure 18 minutes and Quick Release. The result was not too wet. I guess when you use white rice you need 3/4 cup water and can use the Rice Cook button or Manual High Pressure 8-10 minutes Quick Release. I will definitely cook this again

  2. ccfales
    ccfales says:

    My entire family enjoyed this, came out great! Used what I had on hand, so subbed curry powder instead of leaves and subbed thai red curry paste & chili powder for peppers. Used minced garlic & ginger instead of paste. Used brown basmati rice and cooked high pressure 8 minutes, quick release.

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