Brinji rice is one of the authentic speciality dishes of South Indian cuisine. This one-pot meal has a unique tempting aroma due to the spices bay leaf, cinnamon etc added to it. It’s a healthy dish and makes a perfect dish for parties, get-togethers and picnics. Also, you can find this dish in all marriage buffets along with vegetable korma and raitha.
Ingredients
- Basmati rice – 1 & 1/2 cup
- Ghee – 2 tbsp
- Oil – 2 tbsp
- Cashew nuts – 8
- Bay leaf – 2
- Cinnamon – 1
- Cloves – 4
- Cardamom – 1
- Cumin – 1/2 tsp
- Saunf – 1/2 Tsp
- Peppercorns – 1/2 Tsp
- Star anise – 1
- Green chilli – 4
- Onion – 2
- Tomato – 1
- Ginger garlic paste – 1 tbsp
- Fresh mint leaves & coriander leaves – a handful
- Red chilli powder – 1/2 Tsp
- Thick coconut milk – 1/2 cup
- Curd or yoghurt – 3 tbsp
- Salt to taste
Method
- Wash and soak basmati water in rice for 5 mins.
- Drain water and set aside.
- In a cooker pan, heat ghee and oil.
- Add cashew nuts and roast it to golden.
- Set aside for garnishing.
- Add bay leaf, cinnamon, cloves, cardamom, star anise, cumin, pepper and saunf.
- Wait to splutter.
- Add sliced green chilli and onions.
- Add salt and saute until transculent.
- Add ginger garlic paste and saute for a minute.
- Add freshly chopped mint and coriander leaves.
- Add sliced tomato and saute until oil separates.
- Add red chilli pwd and curd.
- Mix well.
- Add basmati rice and saute in low flame for 5 mins.
- Add 1/2 cup of thick coconut milk and 2 cups of water. ( For 1 & 1/2 cup of basmati rice = 2 water + 1/2 coconut milk)
- Combine well and close the cooker.
- Pressure cook for 1 whistle in high flame and simmer flame for 5 minutes.
- Turn off flame.
- Once the pressure goes off, fluff the rice gently.
- Garnish with roasted cashewnuts and coriander leaves.
- Yummilicious & flavorful brinji rice is ready.
- Enjoy hot with raitha or any curry.
Also Recipe:HEALTHY LUNCH RECIPE: CAPSICUM RICE
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