Easy and Quick Vegetarian Began Biriyani
Bengan ki bryani is also known as “ Borani” in Iran and “Dahi Beigana” in India. It is an Iranian dish. I got the recipe from my grandmather. She was a Persian. I also add some spices according to my taste so this recipe has the mixture of Pakistani and Persian spices. It is one of my favourite dishes because it has refreshing taste and mouthwatering appearance. So here is my favourite recipe.
- 1 KG Eggplant Thinly Sliced
- 3 Cups Full-fat yogurt
- As Taste Salt
- As Taste Red chili pepper
- As Taste Green chili
- ½ Tablespoon Coriander powder
- 2 Tablespoon Ginger garlic paste
- 2 Cups Oil
- 2 cups Tomato
- 4 Medium sizeOnion
- 1 onion
1-Heat a saucepan.
2-Add 2 cups of oil to a pan.
3-Make sure that the oil is not overheated. When oil began to shimmer, put slices of eggplant in it.
After putting slices into oil, fry them till golden brown. Fry slices from both sides. It almost takes 2 minutes to fry each side in a nonstick pan.
4-Now take out the slices from the pan. Then place them on a paper towel to absorb excess oil.
Now add onion in the same pan. Fry onion till it turns to light brown color. Then add 2 tablespoons of ginger garlic paste.
5-Then add 4 thinly cut tomatoes and green chili. Stir the spoon continuously to make a fine paste.
6-Now add salt, red chili powder, and coriander powder. Make sure that every spice is mixed fully.
After that put the slices of eggplant into this paste and mix it properly.
7- Then cover the pan and cook it on low flame for 5 minutes.
Meanwhile, get the yogurt ready. Whip the yogurt till it has even consistency. Add salt and black pepper to taste.
After 5 minutes turn off the flame. Bengan ki biryani or Borani is ready.
Serving:
Take a deep plate. Add 4 tablespoon of yogurt to it. Then add eggplant slices over yogurt.
I hope you like the recipe. Tell me your favorite dishes in the comment below.
