Brinji / South Indian Style Flavoured Rice

Brinji is a delicious and easy to prepare South Indian style flavoured rice using common pantry ingredients; a perfect dish for parties!


I came to know about this recipe after I tasted this dish in my friend Kalai's house.


Bay leaf is known as Brinji in Tamil. I think this is how dish is named after!


Remember to read the notes and variations below for a perfect preparation!

Ingredients:

Basmati Rice - 2 cups
Onion - 1

Tomato - 1 medium size ( chopped)
Green chillies - 3 ( slited)

Red chilli powder -  ¼ tsp (optional)
Ginger garlic paste - 1½ to 2 tsp

Coconut milk - for 1 cup rice (Thick coconut milk 1 cup + 1 cup plain water)
Ghee + oil - 1 tbsp
Salt - to taste

To coarse grind:
Ginger - 1 " piece
Garlic - 4 to 5 cloves
Fennel seeds - 1 tsp

For seasoning:
Bay leaf - 2
Cinnamon - 1
Cloves - 2
Cardamom - 1

Cashew nuts - 6 to 7 no

Directions:

Wash and soak the rice in water for nearly for ½ an hour.

Chop the onions lengthwise and keep aside.

Grind garlic, ginger and fennel seeds into coarse paste without adding water; keep aside.

In a pressure cooker, add oil and ghee; after it becomes hot, add bay leaf and season it with cinnamon, cloves, cardamom and cashew nuts.

Once it crackles; add grounded paste and sauté well for a minute.

After that add onions and green chillies. Stir well till it becomes translucent. 

Add tomatoes, salt and red chilli powder. Sauté well till the tomatoes become soft.

Then add drained basmati rice. Give a quick mix and add one cup of thick coconut milk along with a cup of water. (for 1 cup rice - Thick coconut milk 1 cup + 1 cup plain water)

When the water starts boiling, add mint leaves.  Mix well and check for salt.

Close the cooker with the lid.  After the first whistle simmer for five minutes and switch off the gas.

Serve hot with any veg or non veg gravy along with raita.

Variation:

Omit ginger; add at least 10 crushed garlic and a tsp crushed fennel. Continue the recipe.

You can also omit red chilli powder and use only green chillies for spice.

Note:

Amount of water will vary according to variety or quality of rice.

Instead of coconut milk; you can cook this pulao by using only plain water.