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HOW TO COOK BRINJI RICE: Recipe

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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