Ingredients
2 cups basmati rice
2 cups water
1 large eggplant, diced
1 large onion, chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon mustard seeds
1 teaspoon turmeric powder
Salt to taste
Method
1. Rinse the basmati rice under cold water until the water runs clear. Drain the rice and set it aside.
2. Turn on the electric pressure cooker and select the sauté function. Add mustard seeds and let them splutter.
3. Once the seeds pop, add the chopped onion, and sauté until it becomes golden. Stir in the ginger-garlic paste and green chilies, cooking for 1 minute.
4. Add the diced eggplant and chopped tomatoes, mixing well. Sprinkle in the turmeric powder and salt, stirring for a few minutes until the vegetables are slightly soft.
5. Add the rinsed rice and water to the cooker. Close the lid and cook on high pressure for about 6 minutes. Release the pressure, fluff the rice with a fork, and serve hot.
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