Gutti Vankaya Pulao with Cucumber Raita

Instructions

1. 1

   Preparation

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • Wash the baby brinjals. Make two perpendicular slits from the bottom, going about three-quarters of the way up, ensuring the stem remains intact. Place them in a bowl of salted water to prevent browning.
2. 2

   Create the Stuffing Masala

   • In a dry pan over low heat, roast the peanuts until they are lightly browned and fragrant. Add the sesame seeds, dry coconut, coriander seeds, cumin seeds, and dry red chillies. Roast for another 2-3 minutes until aromatic. Be careful not to burn the spices.
   • Allow the roasted mixture to cool down completely.
   • Transfer the cooled spices to a grinder jar. Add the roughly chopped small onion, ginger, garlic, and tamarind paste.
   • Grind to a thick, smooth paste. Add 2-3 tablespoons of water, if necessary, to help with grinding.
3. 3

   Stuff and Sauté the Brinjals

   • Drain the brinjals and pat them dry. Carefully stuff the prepared masala paste into the slits of each brinjal. Reserve any leftover masala for the pulao base.
   • Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or pressure cooker over medium heat.
   • Gently place the stuffed brinjals in the pan. Sauté for 5-7 minutes, turning them occasionally, until the skin is lightly blistered and they are about 50% cooked. Remove them from the pan and set aside.
4. 4

   Cook the Pulao

   • In the same pan, add the remaining 2 tablespoons of oil. Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
   • Add the thinly sliced large onion and slit green chillies. Sauté for 6-8 minutes until the onions turn golden brown.
   • Add the ginger-garlic paste and any leftover stuffing masala. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the drained basmati rice and gently sauté for 1 minute, being careful not to break the grains.
   • Pour in 3 cups of water. Add the turmeric powder, salt, chopped mint, and coriander leaves. Stir gently and bring the mixture to a boil.
   • Carefully arrange the sautéed stuffed brinjals on top of the rice.
5. 5

   Final Cooking and Resting

   • For Pressure Cooker: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
   • For Pot Method: Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked.
   • Once cooked, let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy rice.
   • Drizzle with fresh lemon juice. Gently fluff the rice with a fork, taking care not to mash the brinjals. Serve hot with a side of raita.