Gutti Vankaya Biryani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

2. 2

   Cut the eggplants into quarters, keeping the stems intact.

3. 3

   In a bowl, mix yogurt, biryani masala, turmeric powder, red chili powder, and salt. Add the eggplants and coat them well with the mixture. Let it marinate for 15 minutes.

4. 4

   Heat oil in a large pan. Add sliced onions and sauté until golden brown.

5. 5

   Add ginger-garlic paste to the onions and sauté for another 2 minutes.

6. 6

   Add the marinated eggplants to the pan and cook on medium heat until they are soft and cooked through.

7. 7

   In a separate pot, bring water to a boil. Add the soaked rice and cook until it's 70% done. Drain the rice.

8. 8

   Layer the partially cooked rice over the eggplants in the pan.

9. 9

   Sprinkle chopped mint and coriander leaves over the rice.

10. 10

    Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld together.

11. 11

    Once done, gently fluff the biryani with a fork and serve hot.