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One pot Brinjal Rice Recipe

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Adjust Servings:
5 medium brinjals – cut into long pieces
1 tsp pepper powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp jaggery
1 tsp hing
1 tsp salt
3 tbsp curd
3 tbsp rice oil/ghee
1 bay leaf
2 cloves
1 elaichi – crushed
1 in cinnamon stick
1 cup water
1 cup basmati rice

Nutritional information

849 kca
73.51 g
22.97 g
69.08 g
2354 mg
0 mg

One pot Brinjal Rice Recipe

  • Veg
  • 30 mins
  • Serves 4
  • Easy



Brinjal rice is a south Indian eggplant dish that originated in the Indian state of Karnataka. It is a favorite amongst south Indian people and is mostly eaten as a dry dish. Brinjal, otherwise known as aubergine, or eggplant is a great addition to your cooking repertoire. The eggplant has a high chewability factor, much akin to beetroot which makes it a great substitute for meat. So, vegetarians and vegans should be sure to seek out this option. Even the most carnivorous of diners have been known to enjoy the taste of brinjal.

Health Benefits

Eating brinjal, otherwise known as eggplant or aubergine is one of the best things you can do to maintain a healthy diet. First of all, brinjal makes for a great meat substitute; it has many of the positive health benefits found in meat like protein without some of the negative ones like fat and cholesterol. Eggplant can also help your body build and develop strong bones, which goes a long way to preventing osteoporosis.

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How to make Brinjal Rice Recipe

  • Soak 1 cup basmati rice for 1 hour in hot water.
  • Place brinjals in a bowl.
  • Add pepper powder,dhaniya powder, turmeric powder, garam masala, chilli powder, jeera powder, hing, and jaggery,3 tbsp rice oil/ghee, 1 tsp salt, and 3 tbsp curd.
  • Mix thoroughly.
  • Let the mixture marinate for 15-20 mins.
  • Layer ingredients in a 2 L pressure cooker in the following order:
    • 1 tbsp water.
    • Brinjal mixture.
    • 1 bayleaf, 1 in cinnamon, 1 crushed elaichi, and 2 cloves.
    • Soaked and drained rice.
    • Pour in 3/4 cup water.
  • Close the lid and cook at a high temperature for 2 whistles.


Indian chefs often create this dish to test their ability to cook vegetables.

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