Brinji rice

Brinji rice is a Tamilnadu based recipe which is easy to make and taste delicious. You can use vegetables of you own choice, here I use carrot, potato and green peas.

Preparation time:30mins

Cook time:20mins

Total time:50mins

Serve:3

Cuisine: Tamilnadu

Type: Main course, lunch

Author: Nivi Marshal

Ingredients:

Jeera samba rice- 2cups

Carrot- 1 medium (chopped)

Potato- 1 medium (chopped)

Fresh green peas/pattani- ½ cup

Onion/vengayam- 2 medium (finely chopped)

Tomato/thakali- 1 medium (finely chopped)

Red chilli powder/milagu thool- ½ tsp

Turmeric powder/manjal thool-¼ tsp

Bay leaves/biriyani ilai- 4nos

Cloves/lavangam- 4nos

Cashew nuts/munthiri- 5-6nos

Fennel seeds/Sombu-½ tsp

Mint leaves/pudina- 2tbsp

Coriander leaves/kothamalli- 4tbsp

Salt- As required

Ghee- 2 tbsp

Oil- 2tbsp

Water- 4cups

Bread- 2 slices

For grinding:

Coconut/thengai- ½ cup

Coriander leaves/malli- ½ cup

Mint leaves/pudina- ½ cup

Cinnamon/pattai- 1piece

Cardamom/elakai- 4nos

Cloves/lavangam- 4nos

Fennel seeds/sombu- 1tsp

Cumin seed/jeeragam- 1tbsp

Coriander seeds/malli- 1tbsp

Pepper/milagu- ½ tsp

Green chilli/pachai milagu- 4nos

Ginger/inji- 1inch

Garlic/poondu- 5-6cloves

Cashew nuts/munthiri- 5-6nos

Poppy seeds/kasa kasa- ½ tsp

Brinji_Rice

How to prepare Brinji rice:

• Wash and soak the rice for 30mins.
• Power the ingredients listed for grinding and keep ready.
• In a pressure cooker add ghee and oil. Then add the bay leaves, cloves and cashew saute for few seconds,add onion and saute for couple of minutes. Now add tomato along with salt and saute till soft.
• Add the grounded masala and cook till raw smell vanishes. Add all vegetables and cook for a minute then add 4cups of water. Drain the rice completely without any water then add this to the cooker, close the cooker with lid and weight, cook in low flame for 15mins or till for 1 wishtle whichever be the first. Switch off the flame and let it rest for 15more mins before you opens the lid.
• Meanwhile cut 2 bread slices to small cubes and fry or toast till golden brown and keep ready. Open the lid, add the bread cubes along with coriander leaves and mint leaves stir gently with the fork. Brinji rice is ready to serve.

Tips:

• You can also add ¾ to 1 cup of coconut milk for cooking.
• Instead to cooking rice in low flame you can also cook in high flame for 1 wishtle and off the flame.