Brinji rice recipe with step-by-step pics. Vegetable brinji is a delicious one-pot vegan dish made with spices, coconut milk, rice and mix veggies. The recipe comes from Tamil Nadu. Tej patta, which is known as ‘brinji elai’ in Tamil language. in our side, for wedding this Brinji rice is for sure. I’m remembering my childhood days, whoever got that fried bread all gave to me only, I love that bread with nice aroma. the recipe is ideal for lunch box dish and dinner. Basically, it is a combination of biryani spices and the coconut milk. spice and milk tend together with rice, it ends up being an amazing one-pot meal. you can do many variations in this recipe. you can blend all those spices and coconut then put together with rice. but mine is always not grind altogether, instead I add coconut milk that add on aroma and taste. For brinji rice you can give simple onion raita. While finishing just add some fried cashew nuts it’ll enrich the dish.
Watch brinji rice recipe in Tamil.
Brinji Rice Recipe | Brinji Sadam | How to make Brinji Rice
Ingredients
To Temper
Instructions
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Take Basmati rice and wash twice, and soak in water for 15-20 minutes.
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Heat the pan or pressure cooker, add ghee and oil.
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Add ingredients listed under “To Temper” section.
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Add thinly sliced onions.
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Sauté onion in medium flame until turn transparent.
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Add ginger garlic paste.
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Add slitted green chilli.
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Sauté until raw smell goes off.
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Add red chilli powder.
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Sauté in medium flame until raw smell goes off.
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Add roughly chopped tomatoes. Stir till it become mushy.
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Add chopped mint and coriander leaves.
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Add natural sea rock salt.
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Sauté in medium flame until oil gets ooze out around the pan.
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Add vegetables listed under “Mixed Vegetables” section. Mix well.
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Cover and cook until all vegetables get half cooked without adding any water.
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Add coconut milk and water. (Rice: water ratio is 1:2).
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Add garam masala powder/biriyani masala powder.
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Once the water starts to boil. Add soaked rice without any water.
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Gently mix well.
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If you are using pressure cooker allow 1 Whistle in medium flame and stand 5 mins in low flame.
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For Dham method, cover the pot with foil paper or banana leaf, then close the lid.
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Place the biriyani pan on hot dosa tawa, cook in low flame.
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Keep heavy weight on the lid.
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Allow to cook in low flame for 25 mins.
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Fry the bread cubes in oil.
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Open the lid after 25 mins. Gently mix using wooden spatula.
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Add fried breads.
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For garnishing add chopped coriander leaves.
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Yummy Brinji Rice is ready to serve.
Note
- You can use seeraga samba rice instead of basmati rice.
- Skip ghee and use coconut oil instead for vegan version.
- Veggies of your choice can be added.
- Add fried cashews for garnishing.
- Serve it with a raita like onion tomato raita or boondi raita or onion raita.
- You can prepare an easy version without coconut or coconut milk also.
- Precise measurement of rice and water otherwise gets burnt at the bottom.
- After finish cooking time do not mix vigorously because Grains get separated as it gets cooled.
