Chinese eggplant biryani

Ingredients:

Chinese eggplant-2 medium
Basmati rice-2 cups
Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Cloves-5
Cardomom-5
Bay leaves-2
Cinnamon-1/2 inch piece
Ginger garlic paste-1 tbsp
Cashews-10
Green chillies-3
Cilantro-1/4 cup
Fried onions-1/2 cup
Salt-to taste
Bombay biryani masala-1 tbsp
Water-3 cups
Yogurt-1/2 cup

Method:


1. Wash rice and soak for 30 min.
2. Wash eggplant, cut them into 1 inch pieces and soak in water for 10 min to remove any bitterness.
3. Heat oil in a pressure cooker. Add cumin, mustard seeds and allow them to splutter.
4. Add cloves, cinnamon, bay leaves and cardomom. Cook for few sec.
5. Add ginger garlic paste and cook till the raw smell goes away.
6. Now add cashews and green chillies and cook for 30 sec.
7. Add eggplant and cook till soft.
8. Add fried onions, salt, yogurt, cilantro and bombay biryani masala and cook for a minute.
9. Transfer soaked rice and saute for a minute.
10. Add 2.5 cups of water, adjust for salt and pressure cook for 2 whistles.
11. Wait for the pressure to be gone and serve warm with raita.

Note: You can replace fried onions with regular onions. Add them before eggplant  and saute till golden brown.