Eggplant and Tomato Brown Rice Pulao

Overlay of eggplant and tomato pulao on a white plate on grey background

Eggplant and Tomato Brown Rice Pulao

The Eggplant and Tomato Brown Rice Pulao is a flavorful and nutritious dish that combines brown rice with vegetables and spices.

5 from 1 vote

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Course: Side Dish

Cuisine: Indian

Keyword: eggplant tomato pulao, vegan indian recipe

Prep Time: 1 20

Cook Time: 50

Servings: People

Calories: 289kcal

Equipment

Large bowl, Saucepan with lid

Ingredients

1 cup brown rice
1 medium eggplant diced
2 medium tomatoes chopped
1 onion thinly sliced
3 cloves garlic minced
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder adjust to taste
1/2 teaspoon ground coriander
Salt to taste
2 tablespoons avocado oil
3 cups water
cilantro leaves for garnish

Instructions

Instructions:
Rinse the brown rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
Add sliced onions and sauté until they turn golden brown.
Add minced garlic. Sauté for a minute until fragrant.
Add diced eggplant and cook for about 5-7 minutes until they start to soften.
Add chopped tomatoes, turmeric powder, red chili powder, ground coriander, and salt. Cook until the tomatoes break down and the mixture turns into a thick masala.
Add the soaked and drained brown rice to the pan. Stir well to coat the rice with the masala.
Add water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 45-50 minutes or until the rice is cooked and water is absorbed.
Once the rice is cooked, sprinkle garam masala over the pulao and gently fluff the rice with a fork.
Remove the pan from heat and let it sit, covered, for about 5 minutes.
Garnish the pulao with fresh cilantro leaves before serving.

Notes

Notes:
Rice Prep:

Use brown rice for its health benefits.
It is important to rinse and soak for better texture and cooking.
Spice Balance:

Cumin seeds for aroma.
Garam masala is added at the end for a fresh spice kick.
Adjust the red chili powder to control the heat.
Vegetables:

Eggplants should be diced for even cooking.
Tomatoes help create a flavorful masala base.
Sautéing:

Onions should be golden brown for sweetness.
Garlic adds depth; sauté just until fragrant to avoid burning.
Cooking Method:

Masala is key; ensure tomatoes are well cooked down.
Simmer rice on low heat for proper absorption and don't stir too much to maintain grain integrity.
Flavor Development:

Letting the pulao rest after cooking enhances flavors.
Garnishing:

Fresh cilantro adds a fresh, herby finish.
Oil Choice:

Avocado oil is used for its health properties and neutral taste, but can be substituted with ghee or another oil.
Serving Suggestion:

Ideal as a main dish or a hearty side.
Pairs well with yogurt or a simple salad.
Health Aspect:

A wholesome, plant-based meal.
Rich in fiber and nutrients from brown rice and vegetables.

Nutrition