Soak rice for 20 minutes. In a pan, heat oil and add the whole spices at first. Now add the ginger garlic mince, slit green chillies and the rest of the spices both whole and powdered ones.
Next add and saute the onions along with all these spices until translucent. After 3 minutes of sauteeing, add chopped tomatoes. Cook them covered until tender.
Finally add the brinjals. Give them a deep mark on top but do not cut them fully. Saute them for 5-10 minutes and then add water according to the measurement of rice taken.
Add rice and also adjust salt. Cover and cook until done for nearly 20 minutes. Open the lid and give a slight stir. Garnish with garam masala and a teaspoon of ghee. Mix well and serve hot right away with raita and salad.
