Ingredients:

• 2 cups – Basmati Rice
• 3 cups – Coconut Milk
• 1 cup – Rajma (cooked)
• 2 cups – Eggplants (chopped as small cubes)
• 1 – Onion (chopped lengthwise)
• 1 – Tomato (big and chopped)
• 2 – Green chillies (slit open)
• 1 tsp – Ginger-garlic paste
• 2 – Bay leaves, cloves, Cinnamon stick, Cardamoms
• Curry leaves – a few
• Salt – to taste
• Oil – to fry
• To Grind:
• 2tsp – Coriander seeds
• 1tsp – Cumin seeds
• 6 – Dry Red Chillies
• 1 – Cardamom seed
• 1-inch Cinnamon stick
• 1 – Clove
• 3 tsps – Grated Coconut

Method:

1. Fry all the ingredients given in the list ‘to grind’ one by one in a few drops of oil until they turn golden brown.
2. Grind them into a fine masala powder and keep aside.
3. Meanwhile, wash the basmati rice and soak it for 15 minutes.
4. Cook it along with coconut milk in a rice cooker. Once the rice gets cooked, keep it aside and let it cool.
5. Heat enough oil and fry the bay leaves, cinnamon stick, cloves and cardamoms and add the chopped onions, chopped tomatoes, slit-open green chillies and saute until the vegetables are half cooked.
6. Add the ginger-garlic paste and saute until the vegetables get completely cooked.
7. Now, add the chopped eggplant pieces. Cook until the eggplants turn mushy.
8. Finally, add the cooked rajma, curry leaves, salt and the ground spice powder (as per need).
9. Cook everything in simmer with lid closed until the oil gets separated.
10. Finally, add the already cooked basmati rice and toss everything gently till they mix well.
11. Serve hot with fried papads or simple potato roast.
12. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya