Clay Pot Boiled Rice with Eggplant & Potato Mash | Village Style Cooking

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories, while bell peppers are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide more nutrients, while cauliflower is lower in carbs.

Rinse rice under cold water until the water runs clear.

Soak rice in water for 30 minutes, then drain.

Preheat oven to 375°F (190°C).

Heat oil in a clay pot over medium heat.

Add cumin seeds and mustard seeds; cook until they crackle.

Stir in chopped onions, garlic, and ginger; sauté until golden.

Add diced eggplant and potatoes; cook for 5-7 minutes until softened.

Mix in green chilies, turmeric, coriander powder, salt, and black pepper; cook for another 2 minutes.

Add the soaked rice to the pot; stir gently to combine.

Pour in water, ensuring rice is submerged; bring to a boil.

Cover the pot with a lid and transfer to the oven.

Bake for 25-30 minutes until rice is cooked and water is absorbed.

Remove from oven; let it rest for 5 minutes before fluffing with a fork.

Garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary