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Gutti Vankaya pulao is a delicious rich dish that is special enough to make for parties but simple enough to make on a weekday.


4 Servings

Total time

40 minutes




  • 10 baby Eggplants (purple or green)
  • ½ cup yogurt (full fat yogurt preferred)
  • 1 tsp Red Chili powder (adjust as per taste preference)
  • ½ tsp Garam Masala
  • 2 tbsp cilantro (chopped)
  • 2 tbsp mint (chopped)
  • 2 cups Basmati Rice, rinsed and soaked in water for 30 minutes
  • 2 tbsp oil
  • 1 tbsp ghee
  • 2 cardamom pods
  • 2 cloves
  • 1 bay leaf
  • ½ tsp Shah Jeera
  • 1 large onion (thinly sliced)
  • 2 green Chilies (sliced)
  • 1 tsp Ginger+garlic paste
  • 2 tbsp cilantro (chopped)
  • 2 tbsp mint (chopped)
  • to taste Salt


  1. Prep eggplants by making a '+' on the bottom.
  2. In a medium size mixing bowl, combine yogurt, red chili powder, garam masala, herbs and salt. Mix well and add eggplant. Cover and set aside for at least 30 minutes.
  3. Cook rice until tender, make sure that the rice doesn't get mushy. Let cool.
  4. Heat oil and ghee in a large pan; add the spices (cardamom, cloves, bay leaf, shah jeera) and cook for 30 seconds or until fragrant.
  5. Next add the onions, green chilies, ginger+garlic paste and cook until onions are light brown.
  6. Add the marinated eggplants along with all of the yogurt and cook till the eggplants are tender, about 10~15 minutes.
  7. Season with salt and add the cooked rice. Mix gently to make sure that the eggplants stay intact. Garnish with herbs and serve warm. Enjoy!!
  8. View the recipe instructions at Cook's Hideout

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