Name: Eggplant Rice
Prep time: 10 min
Cook time: 25 min
Yield: 3-4 servings
Cuisine: Indian
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 ); 2 tsp cumin seeds; 1 1/2 tbsp coriander powder; 2 tsp garam masala; salt (to taste); red chili powder (to taste)

Eggplant Rice

By :Subhadra Burugula

Easy one pot Rice dish with eggplant to make on a busy weeknight dinner. Simple, tasty and easy to make.

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian

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

Diet	Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian

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

Instructions

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 .
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)
Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
Turn off saute mode, put the lid , vent to sealing position.
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

http://www.subbucooks.com

Subhadra Burugula

Social media: https://www.facebook.com/subbucooks/ https://www.instagram.com/subbucooks/ http://www.youtube.com/c/subbucooks Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.