gutti vankaya biryani recipe

Gutti vankaya biryani, Brinjal biryani, Eggplant biryani

Gutti vankaya biryani/ Stuffed Brinjal biryani/ Eggplant biryani is a scrumptious and a very flavorful Andhra Style (masaledar) biryani prepared by layering partially cooked basmati rice over stuffed brinjal mixture and cooked to perfection in dum method. Might sound little awkward/ you might be startled as well when you hear it for the first time but ultimately you will fall in love with this dish once you taste it.

Yes this one pot meal is super popular in Andhra and really wanted to try my hands on this recipe for quite some time but kept postponing for no reason. I am a great fan/lover of Gutti vankaya/ Stuffed brinjal and of course anyone who speaks Telugu will surely be a fan of it like me. Talking about brinjal here are few recipes that I had earlier prepared with brinjal like this:

gutti vankaya biryani

This msalaedhar gutti vankaya biryani ( brinjal biryani ) and a unique biryani has its preparation to suit its style/ justify its name which I have mentioned in detail in the making, hope it helps. Do not skip any ingredient or step as it is really important in the making of the biryani and its taste. I have prepared the gutti vanakaya in regular method by stuffing the brinjal first then cooking, but you can fry the brinjal first then stuff the ground powder too which will also taste great. Adding this unique yet lip – making biryani to my biryani collection like this:


eggplant biryani
So let’s get to the making of gutti vankaya biryani/ brinjal biryani !!

Gutti vankaya biryani, Brinjal biryani, Eggplant biryani
Serves 3
Print
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
For the stuffing
  1. 1. Peanuts – ¼ cup
  2. 2. Dry coconut – ¼ cup
  3. 3. Sesame seeds – 2 tbsp
  4. 4. Chilli powder – ½ tsp
  5. 5. Turmeric powder – ¼ tsp
  6. 6. Coriander powder/ Dhaniya powder – ½ tsp
  7. 7. Salt – to taste
  8. 8. Coriander leaves – 2 tbsp (chopped)
For biryani
  1. 1. Brinjal – 6 – to 8 nos.
  2. 2. Basmati rice – 2 cups
  3. 3. Curd – ½ cup
  4. 4. Ginger garlic paste – 1 tsp
  5. 5. Green chili - 2
  6. 6. Turmeric powder – ¼ tsp
  7. 7. Red chilli powder – ½ to 1 tsp
  8. 8. Coriander powder – ½ tsp
  9. 9. Garam masala powder – ¾ tsp
  10. 10. Salt – to taste
  11. 11. Mint leaves/ Pudina – 1/3 cup
  12. 12. Coriander leaves – 2 tbsp
  13. 13. Fried onion – ¾ cup
  14. 14. Ghee – 2 tbsp
  15. 15. Oil – 3 tbsp (for roasting brinjal)
  16. 16. Oil – 1 tbsp (for rice)
  17. 17. Cashews - 5
Whole spices
  1. 1. Bay leaf – 2
  2. 2. Cloves – 4
  3. 3. Cardamom- 3
  4. 4. Cinnamon stick – 1
  5. 5. Cumin seeds – ½ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Heat a pan/ kadai, add peanuts dry roast for a minute in low flame then add dry coconut/ coconut powder and dry roast for few seconds finally add sesame seeds. Dry roast in low to medium flame for few seconds and you should everything roasted well. Put off the flame.
  2. Allow the mixture to cool down and transfer the roasted peanuts, sesame seeds, grated coconut to a blender. To the same blender / to the roasted Ingredients add chilli powder, turmeric powder, salt, coriander powder and fresh coriander leaves. Grind into fine mixture. Keep it aside.
  3. Wash the brinjal well and make sure to wipe it with a tissue or cloth to get rid of any water as it will pop in the oil. Make a slit in each brinjal then make another slit parallel to it as shown in the collage.
  4. Now stuff each brinjal/eggplant with the ground powder. Keep the leftover powder aside and we shall use it in the biryani.
  5. Heat 3 tbsp oil in a pan/ kadai and add stuffed brinjal one by one. Cook them in oil without adding water in low to medium flame. Flip the brinjal gently when one side gets cooked ( flipping it often ll break the brinjal and the stuffing will come out). When both sides cook evenly put off the flame. Remove the brinjal from pan and keep it aside.
  6. Wash and soak basmati rice in water for 40 minutes.
  7. Now in another pot add 8 cups of water (for 2 cups of soaked basmati rice) to it add mint leaves, green chili, half the quantity of whole spices, oil, some more salt. Mix well and allow it to boil. When the water is rolling boil add the soaked rice. Mix well and allow it to cook till it is 80% done.( Since rice is soaked for 30 minutes rice will be cooked to 80% in 8 - 10 minutes, keep checking the rice, when you press the rice, outside should be cooked but inside should be little grainy) Drain the water and keep the rice aside.
  8. Now switch kn the flame, Spread/ Grease the claypot with ghee to it add cashews, roast it well then add ginger garlic paste, saute it well then add fried onions, green chili, salt, red chilli powder, coriander powder, turmeric powder and garam masala powder. Mix it well. Now add the leftover stuffing powder and mix well. Now reduce the flame and add curd. Mix well.
  9. Now add the cooked brinjal and chopped mint leaves. DO NOT MIX.
  10. Now add 80% cooked rice. Garnish the rice with mint, cilantro and fried onion.
  11. Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 minutes without any flame. After 5 minutes of rest time fluff the rice gently and serve it hot with raita!
Sandhya's recipes https://www.sandyathome.com/

How to make Gutti vankaya biryani/ eggplant biryani with step by step images


  1. Heat a pan/ kadai, add peanuts dry roast for a minute in low flame then add dry coconut/ coconut powder and dry roast for few seconds.
  2. Finally add sesame seeds. Dry roast in low to medium flame for few seconds and you should everything roasted well. Put off the flame. Allow the mixture to cool down.
  3. Now transfer the roasted peanuts, sesame seeds, grated coconut to a blender. To the same blender / to the roasted ingredients add chilli powder, turmeric powder, salt, coriander powder and fresh coriander leaves. Grind into fine mixture. Keep it aside.
  4. Wash the brinjal well and make sure to wipe it with a tissue or cloth to get rid of any water as it will pop in the oil. Make a slit in each brinjal then make another slit parallel to it as shown in the collage.
  5. Now stuff each brinjal/eggplant with the ground powder. Keep the leftover powder aside and we shall use it in the biryani.
  6. Heat 3 tbsp oil in a pan/ kadai and add stuffed brinjal one by one. Cook them in oil without adding water in low to medium flame. Flip the brinjal gently when one side gets cooked ( flipping it often ll break the brinjal and the stuffing will come out). When both sides cook evenly add a tbsp of stuffed powder and mix it well, then put off the flame. Remove the brinjal from pan/kadai and keep it aside.
    chicken biryani
  7. Wash and soak basmati rice in water for 40 minutes.
  8. Now in another pot add 8 cups of water (for 2 cups of soaked basmati rice) to it add mint leaves, green chili, half the quantity of whole spices, oil, some more salt. Mix well and allow it to boil. When the water is rolling boil add the soaked rice.
  9. Mix well and allow it to cook till it is 80% done.( Since rice is soaked for 30 minutes rice will be cooked to 80% in 8 – 10 minutes, keep checking the rice, when you press the rice, outside should be cooked but inside should be little grainy) Drain the water and keep the rice aside.
  10. Now switch on the flame, Spread/ Grease the claypot with ghee to it add cashews, roast it well then add ginger garlic paste, saute it well.
  11. Now add fried onions, green chili, salt, red chilli powder, coriander powder, turmeric powder and garam masala powder. Mix it well. Now add the leftover stuffing powder and mix well.
  12. Now reduce the flame and add curd. Mix well.
  13. Now add the cooked brinjal and chopped mint leaves. DO NOT MIX.
  14. Now add 80% cooked rice. Garnish the rice with mint, cilantro and fried onion.
  15. Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 minutes without any flame. After 5 minutes of rest time fluff the rice gently and serve it hot with raita!
    gutti vankaya biryani

 

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