Eggplant Rice Recipe- Authentic Indian Brinjal & Rice Delight

Last Updated on 2 months by Neha Deshmukh

Eggplant Rice Recipe – Authentic Indian Brinjal & Rice Delight

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a wonderfully flavorful Eggplant Rice, or Baingan Chawal as we call it at home. It’s comfort food at its finest, a beautiful blend of tangy, spicy, and subtly sweet flavors. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine.

Why You’ll Love This Recipe

This Eggplant Rice isn’t just delicious; it’s also a complete meal in one pot! It’s perfect for a weeknight dinner when you want something satisfying without a lot of fuss. Plus, it’s a fantastic way to get your veggies in. The brinjals become incredibly tender, soaking up all the lovely spices, and the rice cooks right alongside, absorbing all that flavor. Trust me, you’ll be craving this one!

Ingredients

Here’s what you’ll need to make this Eggplant Rice:

• 6 small brinjals (eggplants)
• 1 cup raw rice or steamed rice (about 180-200g)
• 2 tbsp cooking oil or ghee
• 1 large onion, chopped
• 2 ripe tomatoes, chopped
• 2 tbsp curd (plain yogurt)
• 2-3 green chillies, slit
• 1 each (cinnamon, 2 cloves, cardamom, black stone flower, bay leaf) – whole garam masala
• ½ tsp fennel seeds
• Few mint leaves, chopped
• Few coriander leaves, chopped
• 2.5 cups water (about 600ml)
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• As needed lemon juice

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Whole Garam Masala: Don’t skip this! Using whole spices and lightly frying them releases so much more flavor than using pre-ground garam masala. It really makes a difference.
• Rice Choice: You can use either raw rice (like basmati) or pre-steamed rice. Raw rice will take a little longer to cook, but it has a lovely texture. Steamed rice is quicker, perfect for busy evenings.
• Brinjal/Eggplant Varieties: We usually use the small, round Indian brinjals. But any variety will work – just adjust the cooking time accordingly. Larger eggplants might need to be cut into bigger pieces.
• Curd (Yogurt): Using slightly sour curd adds a lovely tanginess. If your curd isn’t sour enough, add a squeeze of lemon juice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the brinjals and slit them into four pieces, keeping the stems intact. This helps them hold their shape. Pop them into a bowl of water to prevent them from turning brown – a little trick my grandmother taught me!
2. In a separate bowl, mix together the ginger-garlic paste, red chilli powder, coriander powder, garam masala powder, and a squeeze of lemon juice. This is our flavourful stuffing. Stuff this mixture into the slit brinjals and let them marinate for about 20 minutes.
3. Now, heat the oil or ghee in a pressure cooker over medium heat. Add the whole garam masala and fennel seeds. Let them sizzle for a few seconds until they become fragrant – you’ll know it when you smell it!
4. Add the chopped onions and slit green chillies. Sauté until the onions turn translucent and slightly golden brown.
5. Next, add the chopped tomatoes and cook until they become soft and mushy. You want them to really break down.
6. Gently stir in the marinated brinjals. Add the chopped mint and coriander leaves.
7. Mix in the curd, followed by the water and salt. Bring the mixture to a simmer.
8. Add the rice and mix everything well. Close the pressure cooker lid and cook on low flame for 1 whistle.
9. Let the pressure release naturally. Once the pressure is released, gently fluff the rice with a fork before serving.

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• If you’re not a fan of kalonji (black stone flower), you can omit it. It adds a unique flavour, but it’s not essential.

Variations

• My friend Priya adds a handful of peanuts while sautéing the onions for a lovely crunch.
• For a richer flavour, you can add a tablespoon of cashew paste along with the curd.
• My mom always makes a slightly sweeter version by adding a pinch of sugar to the tomato mixture.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with vegetable oil and the curd with plant-based yogurt. Coconut yogurt works particularly well!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ tsp and use only 1 green chilli.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of red chilli powder and use 3-4 green chillies.

Festival Adaptations (Janmashtami, Navratri)

This Eggplant Rice is a wonderful offering during Janmashtami and Navratri festivals. It’s a simple, satisfying meal that’s perfect for fasting days (if you use appropriate ingredients).

Serving Suggestions

Serve this Eggplant Rice hot, with a side of raita (yogurt dip) or a simple salad. It’s also delicious with papadums (Indian crispbreads).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of rice is best for this Eggplant Rice?

You can use either raw rice (like basmati) or pre-steamed rice. Both work well, but raw rice will give you a slightly more fragrant and textured result.

Can I make this recipe without a pressure cooker?

Yes, you can! Cook it in a heavy-bottomed pot, covered, over low heat for about 30-40 minutes, or until the rice is cooked through. You may need to add a little more water.

How can I prevent the brinjals from turning brown while preparing them?

Soaking them in water with a squeeze of lemon juice is the best way to prevent discoloration.

What is kalonji (black stone flower) and can I substitute it?

Kalonji has a unique smoky flavour. If you can’t find it, you can omit it or substitute it with a pinch of smoked paprika.

Can this dish be made ahead of time?

You can prepare the brinjals and the tomato-onion base ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook the rice.

Enjoy this delicious Eggplant Rice! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!