🇵🇰 Pakistani

Lahori Eggplant Biryani

Name: Lahori Eggplant Biryani
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 200 g Yogurt; 1 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2 tbsp Ghee; 400 g Basmati Rice; 2 tbsp Biryani Masala; 300 g Rice; 2, halved Potato; 2 large Eggplant; 600 ml Stock or Broth

🇵🇰 Pakistani

A one-pot rice dish where eggplant perfumes the grains as they cook — weeknight-friendly and endlessly adaptable. About 70 minutes from fridge to table.

Prep 30 min Cook 40 min Serves 6 Hard

Ingredients

Yogurt200 g
Garam Masala1 tsp
Saltto taste
Onion1, finely chopped
Ghee2 tbsp
Basmati Rice400 g
Biryani Masala2 tbsp
Rice300 g
Potato2, halved
Eggplant2 large
Stock or Broth600 ml

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Ghee in a wide pot, soften the onion, and bloom the garam masala for 30 seconds.
3
Stir in the eggplant, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh cilantro.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Brinjal biryani Recipe || Egg Plant Biryani || delicious ,Easy & Quick Recipe · on YouTube