గుత్తి వంకాయ దమ్ బిర్యానీ

Ingredients

• 15 pieces Small Eggplants (Vankaya) (washed, quartered lengthwise)
• 15 pieces Garlic Cloves (peeled and minced)
• 9 pieces Green Chilies (slit lengthwise, seeds left for heat)
• 2 inches Fresh Ginger (peeled and finely chopped)
• 2 tablespoons Coriander Powder
• 3 tablespoons Red Chili Powder
• 5 tablespoons Peanuts (roasted, unsalted)
• 1 tablespoon Cumin Seeds
• 4 pieces Yam (Raw) (peeled and diced; optional for extra body in paste)
• 2 inches Cinnamon Stick (broken into pieces)
• 4 pieces Cloves
• 2 cups Basmati Rice (rinsed 2‑3 times and soaked 30 min)
• 300 ml Plain Yogurt (full‑fat, at room temperature)
• 4 large Onion (thinly sliced and deep‑fried until golden)
• 1 handful Fresh Mint Leaves (roughly chopped)
• 1 handful Fresh Coriander Leaves (roughly chopped)
• 1 teaspoon Saffron Strands (optional, soaked in 2 tbsp warm milk)
• 2 pieces Biryani Leaves (Bay Leaves)
• 1 tablespoon Garam Masala
• 0.5 tablespoons Black Pepper Powder
• 3 tablespoons Vegetable Oil (for frying eggplants and final tempering)
• 2 tablespoons Ghee (clarified butter, divided)
• to taste Salt
• 0.5 teaspoons Turmeric Powder (for soaking eggplants)

Instructions

1. Prepare Whole Spice Mix

   Heat a small pan, add peanuts, cinnamon pieces, cloves, and cumin seeds. Fry until fragrant and peanuts turn golden, then transfer to a plate.

   Time: PT5M

2. Make the Spicy Paste

   In a blender, combine fried peanuts, 15 garlic cloves, 9 slit green chilies, 2 inches minced ginger, 2 Tbsp coriander powder, 3 Tbsp chili powder, 4 pieces diced yam (optional), 1 Tbsp cumin seeds, 2 inches cinnamon, 4 cloves, and a pinch of salt. Blend to a smooth paste adding a splash of water if needed.

   Time: PT10M

3. Soak Basmati Rice

   Rinse 2 cups basmati rice 2‑3 times until water runs clear. Soak in fresh water for 30 minutes, then drain.

   Time: PT30M

4. Par‑Cook the Rice

   Bring a pot of water to boil, add a pinch of salt, then add the soaked rice. Cook for about 7‑8 minutes until the rice is 80 % done (the center should still have a slight bite). Drain and set aside.

   Time: PT15M

   Temperature: medium heat

5. Prep the Eggplants

   Wash the 15 eggplants, cut each into quarters lengthwise, and place them in a bowl of water with 1 tsp salt and ½ tsp turmeric. Let sit for 5 minutes, then drain.

   Time: PT5M

6. Stuff the Eggplants

   Using a spoon, gently coat each eggplant quarter with a thin layer of the spicy paste. Do not over‑fill; a light coating is enough to flavor without making the pieces fall apart.

   Time: PT5M

7. Prepare Yogurt‑Spice Mix

   In a bowl, whisk together 300 ml plain yogurt, 1 Tbsp garam masala, and ½ Tbsp black pepper powder. Set aside.

   Time: PT2M

8. Fry the Stuffed Eggplants

   Heat 2 Tbsp oil and 1 Tbsp ghee in the large frying pan over medium heat. Add the stuffed eggplant quarters and fry, turning occasionally, for about 5 minutes until they are about 80 % cooked (they should be tender but not falling apart).

   Time: PT5M

   Temperature: medium heat

9. Set Eggplants Aside

   Transfer the partially cooked eggplants to a plate and keep warm.

   Time: PT2M

10. Temper Whole Spices

    In the same pan, add 1 Tbsp oil and 1 Tbsp ghee. When hot, add 2 star anise, 2 inches cinnamon stick, 2 bay leaves, 1 tsp saffron (soaked in warm milk), 1 tsp shredded saffron (optional), and 1 tsp shredded marathi sprig (or extra mint). Fry for 2‑3 minutes until the oil turns aromatic.

    Time: PT3M

    Temperature: medium heat

11. Add Paste and Fried Onions

    Stir in the remaining spicy paste from step 2, a handful of fried onion strips, and the yogurt‑spice mix. Cook, stirring, for 2‑3 minutes until the oil separates from the masala.

    Time: PT3M

    Temperature: medium heat

12. Combine Eggplants with Masala

    Add the fried eggplant quarters back into the pan, toss gently, and cook for 1 minute so the pieces coat with the masala.

    Time: PT1M

    Temperature: medium heat

13. Layer the Biryani

    In the heavy‑bottom biryani pot, melt 1 Tbsp ghee at the bottom. Start with a thin layer of the par‑cooked rice, sprinkle a few fried onions, mint, and coriander. Add a layer of the masala‑coated eggplant quarters. Repeat the rice‑onion‑herb and eggplant layers two more times, ending with a rice layer. Drizzle any remaining ghee on top and place a few saffron strands.

    Time: PT5M

14. Dum (Steam) Cooking

    Cover the pot with a tight‑fitting lid. Place a clean kitchen towel over the lid, then set a heavy object (e.g., a small pot) on top. Reduce the flame to low and let the biryani cook for 10 minutes.

    Time: PT10M

    Temperature: low flame

15. Rest and Serve

    Turn off the heat and let the biryani rest, still covered, for 5 minutes. Gently fluff with a fork, garnish with fresh mint and coriander, and serve hot with raita or lemon wedges.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g