1 tsp oil
1 tsp cumin seeds
2 tbsp poppy seeds
2 green chillies, finely chopped
1 tbsp jaggery
¼ cup roasted peanuts, coarsely powdered
1 medium brinjal, cut into small pieces
1 potato, cut into small pieces
3 cups hot water
1½ cup basmati rice, soaked in water for
about 30 minutes
Salt to taste
Coriander for garnish

Preparation:

Heat oil. Add cumin seeds, poppy seeds, peanuts, green chillies and jaggery. Sauté till brown.

Add brinjal and potato pieces and mix well.
Then add 3 cups of hot water.

Add rice and salt as per taste after the water boils.

Cover with a tight-fitting lid, and on a low flame let the rice cook for 15 minutes.

Turn off the heat and let the pulao stand for 10 minutes before serving.

Garnish with coriander.