Ingredients
- 1 tsp oil
- 1 tsp cumin seeds
- 2 tbsp poppy seeds
- 2 green chillies, finely chopped
- 1 tbsp jaggery
- ¼ cup roasted peanuts, coarsely powdered
- 1 medium brinjal, cut into small pieces
- 1 potato, cut into small pieces
- 3 cups hot water
- 1½ cup basmati rice, soaked in water for about 30 minutes
- Salt to taste
- Coriander for garnish
Preparation
- Heat oil. Add cumin seeds, poppy seeds, peanuts, green chillies and jaggery. Sauté till brown.
- Add brinjal and potato pieces and mix well.
- Then add 3 cups of hot water.
- Add rice and salt as per taste after the water boils.
- Cover with a tight-fitting lid, and on a low flame let the rice cook for 15 minutes.
- Turn off the heat and let the pulao stand for 10 minutes before serving.
- Garnish with coriander.