Gutti Vankaya Biryani (Eggplant Biryani - Andhra style)

 

           This is a classic Andhra delicacy and my very first attempt at preparing this popular Eggplant biryani. It is done by layering the stuffed & cooked baby eggplants and cooked rice in a dum method. And Voila, you have a yummy and a flavorsome one-pot comfort meal. So all eggplant lovers, this is a must try recipe and it is also ideal for any special occasions. Do check out the step by step pictorial recipe to prepare this vegetarian's delight.  

          The stuffing is an unique blend of spices and lentils along with some garlic, fresh grated coconut and peanuts that are first dry roasted (you can also sauté them in a bit of oil) and then ground along with some tamarind. 

        

          The eggplants are then stuffed with this chatpata masala and cooked, covered, on a low flame till done. Some spiced yoghurt is then added for a bit of a gravy consistency. The basmati rice is separately cooked al dente and then the two elements are layered in a greased pan and cooked to perfection in a dum style. 

Ingredients - 

• 8-10 baby eggplants
• 3-4 tbsp. oil 
• handful of coriander-mint leaves, chopped
• 2-3 onions, sliced
• pinch of food colour mixed with 2 tbsp. water (opt)
• 1-2 tbsp. ghee

Stuffing - 

• 6 dry red chilies
• 2 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 2 tbsp. tuvar dal 
• 2 tbsp. urad dal
• 2 tbsp. peanuts
• 1 tsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1/4 tsp. fenugreek seeds 
• 1/2 tsp. mustard seeds
• 3-4 garlic cloves
• 1 sprig curry leaves
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida 
• 1 tsp. tamarind paste

Spiced Yoghurt Mix - 

• 1 cup yoghurt
• salt to taste 
• 1 tbsp. biryani masala
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder

Rice - 

• 1 & 1/4 cups Basmati rice, soaked for 30 minutes
• 1 tsp. salt
• 1 tbsp. oil 
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 2 fresh chilies, broken into half
• handful of coriander-mint leaves, roughly chopped

            Give two slits to each of the eggplants, keeping the stem intact. Dip them in salted water to avoid discoloration. 

          Spiced Yoghurt Mix - In a small bowl, whisk the yoghurt along with the remaining ingredients and keep aside.

           Stuffing - Dry roast all the ingredients (except turmeric powder, asafoetida and tamarind paste). 

          Switch off the flame and add the turmeric and asafoetida. Give a stir and keep aside to cool down. Add tamarind paste and grind to a powder. Then fill the eggplants with the stuffing masala.

          Rice - Bring sufficient quantity of water to a boil along with all the mentioned ingredients. Add the soaked & drained rice. Simmer till it is almost done (al dente). Drain and keep aside. 

           Heat oil in a pan and fry the onions till light brown. Drain and keep aside. In the same pan, arrange the stuffed eggplants and cook, covered on a low flame till one side is done. 

           Gently flip them over and cook till the eggplants turns soft. Add the remaining stuffing and mix well. Now pour the spiced yoghurt and simmer for 2-3 minutes. Switch off the flame and keep aside.

          Grease the same pan with some ghee and layer some rice, followed by some fried onion and  coriander-mint leaves.

          Then spread the cooked eggplant and some coriander-mint leaves. Spread the remaining rice and top it up with the fried onion, coriander-mint leaves, ghee and food color.

          Close with a tight lid and cook on a very low flame for 8-10 minutes. Keep it covered for 5 minutes before serving with some raita for a weekend lunch with your loved ones. 

                         Rice - Bring water to a boil along with all the mentioned ingredients. 

                           Add the soaked & drained rice. Simmer till almost done (Al dente). 

                                 Drain and keep aside. 

                    Spiced Yoghurt - In a small bowl, whisk yoghurt along with the remaining                                          ingredients and keep aside.

                   Stuffing - Dry roast all the ingredients (except turmeric powder, asafoetida

                   and tamarind paste). 

                      Switch off the flame & add turmeric and asafoetida. Give a stir & keep

                      aside to cool down. 

                                  Add tamarind paste and grind to a powder. 

                        Give two slits to each of the eggplants and dip them in salted water.

                                  Fill the eggplants with the stuffing masala.

                       Heat oil in a pan & fry the onions till light brown. Drain & keep aside.

                    In the same pan, arrange the stuffed eggplants & cook, covered on a low

                    flame till one side is done. 

                       Flip them over & cook till the eggplants turns soft. Add the remaining

                      stuffing and mix well. 

Pour the spiced yoghurt & simmer for 2-3 minutes. Switch off the flame.

                                  Keep aside.

                   Grease the same pan with some ghee & layer some rice, followed by some 

                   fried onion & coriander-mint leaves.

Then spread the cooked eggplant & some coriander-mint leaves. 

          Spread remaining rice & sprinkle fried onion, coriander-mint leaves,

             ghee & food color. Close with a lid & cook on a very low flame for 8-10 min.

 Serve with some raita for a weekend lunch with your loved ones.