Brinji Rice Recipe | Vegetable Brinji | Veg Brinji

BRINJI RICE RECIPE | STARTUP COOKING

Brinji is a flavorful vegetable rice made with coconut milk. The Brinji rice is named so, as the recipe uses tej patta, which is called as 'brinji elai' in Tamil or you can even call it as brinji leaf. Another reason can be that the dish may have its roots in persian cuisine, as 'rice' is called as 'berenj' that side of the world.

The rice chosen to make South Indian brinji is Seeraga Samba rice, which is also known as 'parakkum sittu'. This rice is grown for a longer duration than other varieties of rice. The Samba rice is almost melts in the mouth and absorbs the flavors of the spices.

Seeraga Samba rice is most expensive rice when compared to basmati rice and other normal rice. It is approximately a one third size of a grain of basmati rice. It has unique flavor, aroma and taste when we make as Biryani.

This vegetable brinji can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don't eat veggies. Vegetable brinji goes well with raita or with papad (apalam). Its one of the traditional recipe, which is perfect for special occasions, festivals, pot lucks or any get-together.

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Vegetable Brinji is tasty, flavorful and healthy recipe that everyone should try. More than the rice, it was the fried bread that made it a dish to look forward to. The fried bread croutons are mixed with the rice at the end. It will soak up the flavors of the rice and will slightly become soggy. The soaked croutons are so tasty to eat and they are very addictive. My son loves very much. Half of the fried croutons almost always magically vanished before they could meet the rice. Follow my step by step photo recipe to prepare vegetable Brinji rice. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR VEGETABLE BRINJI RICE

Coarse : Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 30 min

Total Time : 40 min

INGREDIENTS

2 cup basmati rice - soak

3 tbsp ghee

1 tbsp oil

3 cloves

2 cinnamon stick

3 cardamom pods

1 mace

2 star anise

1 black stone flower

3 bay leaf

2 pandan leaf

2 large onion - thinly sliced

3 green chilli - thinly sliced

2 tbsp ginger garlic paste

1 large carrot

2 medium sized potatoes

10 beans

1/2 cup peas

1/4 tsp turmeric powder

1 tsp red chilli powder

1/2 tsp garam masala powder

handful of mint leaves

handful of coriander leaves

3 cup coconut milk

3/4 cup water

salt - to taste

1 tbsp lemon juice

FOR GARNISH

2 tbsp cashews

1 large onion

1/4 cup mint leaves

1/4 cup coriander leaves

2 white bread

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PROCEDURE

here I am using 2 cups of basmati rice for this recipe. wash the rice in water. once the rice is washed, soak in water for 20 minutes and set aside

we will be making the brinji in a pressure cooker today as it's easy and fast. add some ghee and vegetable oil to the pot and temper with cloves, cinnamon stick, bay leaf, pandan leaf, cardamom pods, mace, star anise and black stone flower

saute for a few seconds

next, add thinly sliced onion and green chillies and saute the onions till they are soft. it will take about 2-3 minutes

add ginger garlic paste and saute well until the raw smell goes

add chopped tomato and mixed veggies ( I took carrot, beans, potato and peas ) together and mix well to combine and saute for 2-3 minutes in medium heat

add turmeric powder, red chilli powder, garam masala powder, chopped mint and coriander leaves

mix well and continue sauteeing for another 2-3 minutes

add coconut milk, water, salt and lemon

mix well and bring this mixture to vigorous boil. once the liquid is boiling, add in the soaked and drained rice to the pan

mix well and cover the pan with the lid and cook for 3 whistle on medium flame. it should take about 4-5 minutes. after the whistles, wait for the pressure to settle down before opening

in the meanwhile, get the croutons ready, dice some bread slices into small squares and deep fry these bread pieces in hot oil. while frying, keep turning them so they brown evenly on both sides. remove the bread croutons and drain them on paper towels. they will be oily. change the paper towels one or two times to drain off the excess oil

once the pressure settles, open the cooker and gently mix well. add in our croutons to the cooked brinji and cover the pan with a lid and allow it to rest for 10 minutes before serving

delicious and tasty brinji is ready

serve hot with a side of a simple yogurt raita

if you are making this brinji for any special occasions like birthday parties and get together, fry some cashews, thinly sliced onions, mint and coriander leaves to the prepared brinji

Enjoy!

NOTES

add veggies of your choice
add spice level according to your taste
white bread tastes good

SPINACH RECIPES

VEGETABLE BRINJI RICE WITH STEP BY STEP PHOTO RECIPE

add thinly sliced onion in to the pan

fry until golden brown and drain the excess oil and set aside

in the same oil, fry the excess cashews and set aside

add chopped mint and coriander leaves in the same oil

fry the leaves and take it out

again in the same oil add the cut bread slices

deep fry the breads

drain out the excess oil and set aside

heat some ghee and oil in the cooker pot and temper with cloves, cinnamon stick, cardamom pods, bay leaf, star anise, bay leaf, black stone flower and pandan leaves