Brinji Rice is a popular and flavorful rice dish originating from Tamil Nadu. Vegetable Brinji is a vegetarian version of the traditional, popular Brinji Rice. Vegetable Brinji uses a medley of colourful vegetables, making it a delightful and nutritious option for vegetarians and vegans.
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The dish gets its name from the rice variety used in its preparation, known as
“Brinji rice.” Brinji rice is a fragrant, long-grain rice that adds a distinct aroma and texture. While making the brinji recipe, the rice is soaked before cooking to remove excess starch, resulting in fluffy and non-sticky grains after cooking.
About this Brinji Rice recipe
When it comes to weddings, the food served plays a significant role in creating lasting memories for the guests. While traditional dishes have charm, introducing unique and flavorful options can take the culinary experience to a new level. One such dish that promises to impress your guests during special occasions, with its delightful taste and enticing aroma is the Wedding-Style Vegetable Brinji.
Ghee-fried bread pieces and cashew nuts are the best part of Wedding Style Brinji. Fried bread pieces are a delightful addition to Vegetable Brinji Rice, adding a crunchy and flavorful twist. This is my favourite part of this Brinji Rice.
This One Pot Pressure Cooker Brinji Rice is easy to prepare with simple ingredients. It is a straightforward recipe with no grinding or extra steps involved. With just a few easy steps, even beginners can make this flavourful Vegetable Brinji in their kitchen.
Apart from enjoying the Vegetable Brinji Sadam as a part of the wedding reception menu, you can also make this for your school or office lunch box.
The components of Brinji Rice recipe with Coconut Milk
1. Vegetables: Various vegetables create a colourful and nutritious blend. Common vegetables include carrots, beans, peas, cauliflower, and potatoes.
2. Aromatic Spices: A blend of fragrant spices gives Vegetable Brinji Rice its signature taste. Popular spices used in the preparation include cinnamon, cardamom, cloves, bay leaves, and fennel seeds. These spices are gently toasted in ghee or oil to release their flavour before adding vegetables and rice.
3. Rice: Basmati rice is preferred for Vegetable Brinji Rice due to its long grains and delightful fragrance. The soaked Basmati rice is mixed with the vegetables and cooked together, allowing the rice to absorb the flavours of the aromatic spices and vegetables.
4. Coconut Milk: To cook the rice and vegetables, coconut milk is added. This imparts a rich flavour to the dish and ensures the rice is perfectly cooked.
The cooking process involves sautéing the spices, onions, and ginger garlic paste to create a flavorful base. Tomatoes and chopped vegetables are added and cooked briefly before mixing the soaked rice. The rice is then cooked on low heat with coconut milk until fully cooked and infused with the aromatic flavours of the spices and vegetables.
This delightful and wholesome veg brinji sadam treats the taste buds and provides an excellent source of nutrients from the vegetables, making it a wholesome meal many love.
How to make Veg Brinji Rice
Rinse the Basmati rice in water until the water runs clear. Then, soak the rice in water for 15 minutes and drain.
Chop the mixed vegetables into bite-sized pieces. Slice the onion, chop the tomatoes, finely chop mint leaves & coriander leaves, and slit the green chillies.
Heat ghee/oil in the pressure cooker over medium heat. Add the spices (cinnamon, cardamom, cloves, star anise, bay leaf) and fennel seeds. Sauté for a minute until the spices release their aroma.
Add the sliced onions, slit green chillies and sauté until they turn golden brown. Stir in the ginger-garlic paste. Sauté for another minute to cook the raw flavours of the paste.
Add the chopped tomatoes.
Cook on medium flame for a minute. Add mixed vegetables(carrots, green beans, potato). Add finely chopped mint and coriander leaves. Mix well and cook for a few minutes. Add Kashmiri Chilli Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Salt. Mix and cook for a minute.
Pour in thin coconut milk and water. Check for salt and add if needed. Stir everything together. Drain the soaked Basmati rice and add it to the pressure cooker. Mix gently to coat the rice with the spices and vegetables. Add additional ghee, mint and coriander leaves if desired.
Close the pressure cooker with its lid and put the weight/whistle on. Cook the Vegetable Brinji Rice on medium heat for two whistles. Switch off and let the pressure release naturally.
Meanwhile, fry a few bread pieces and cashews in ghee/oil. Fry till they turn golden brown on all sides.
Once the pressure is released, open the lid of the pressure cooker. Add the fried bread pieces and cashews. Close the cooker and keep it aside for another 15 minutes.
Open the cooker after 15 minutes. Fluff the Vegetable Brinji Rice gently.
Serve hot with onion raita on the side.
Tips to make the best Vegetable Brinji
Before cooking, soak Basmati rice in water for 15-20 minutes. This step removes excess starch and helps achieve separate grains after cooking.
Using ghee in the cooking process adds richness and a unique taste to the Vegetable Brinji Rice. However, you can use any oil you choose if you prefer a vegan option.
For a flavorful base, cook the rice with coconut milk instead of plain water. This adds depth to the taste and complements the vegetables.
Adjust the level of chilli powder and green chillies based on your preference for spiciness. If you prefer a milder taste, reduce the number of green chillies or use mild spices.
Along with the vegetables, meal maker/soya chunks can be added too.
Best ways to serve Vegetable Brinji Rice recipe
Vegetable Brinji Rice pairs wonderfully with raita, a traditional yogurt-based side dish. Raita helps balance the spiciness of the rice and provides a refreshing and cooling element to the meal.
Crispy papadums (papads) make a perfect accompaniment to Vegetable Brinji Rice. These thin, disc-shaped Indian snacks add a delightful crunch to the meal.
Traditional Indian pickles, such as mango pickles or lime pickles, complement the flavours of Vegetable Brinji Rice wonderfully. They provide a tangy and spicy contrast to the mildly spiced rice.
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Recipe Card
Vegetable Brinji Rice Recipe | Veg Brinji Sadam
Ingredients
Whole Spices
- 1 Bay Leaf
- 1 Clove
- 1 Cardamom
- 1 inch Cinnamon
- 2 Star Anise
- 1 teaspoon Fennel Seeds
Other Ingredients
- 1 cup Basmati Rice
- 2 tablespoon Ghee
- 1 Onion thinly sliced
- 2 slit Green Chillies
- 1 tablespoon Ginger Garlic Paste
- 1 big Carrot
- 15 Beans
- 2 Tomato
- Mint Leaves a handful
- Coriander Leaves a handful
- 1 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- Salt as needed
- 1 cup Thin Coconut Milk
- ½ cup Water
- 4 slices Bread
- 3 tablespoon Cashewnuts
Instructions
- Rinse the Basmati rice in water until the water runs clear. Then soak the rice in water for 15 minutes and drain.
- Chop the mixed vegetables into bite-sized pieces.
- Slice the onion, chop the tomatoes, finely chop mint & coriander leaves, and slit the green chillies.
- Heat ghee/oil in the pressure cooker over medium heat. Add the whole spices (cinnamon, cardamom, cloves, star anise, bay leaf) and fennel seeds. Sauté for a minute until the spices release their aroma.
- Add the sliced onions, slit green chillies and sauté until they turn golden brown. Stir in the ginger-garlic paste. Sauté for another minute to cook the raw flavours of the paste.
- Add the chopped tomatoes and mixed vegetables(carrots, beans, potato). Add finely chopped mint and coriander leaves. Mix well and cook for a few minutes.
- Add Kashmiri Chilli Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Salt. Mix and cook for a minute.
- Pour in thin coconut milk and water. Check for salt and add if needed. Stir everything together.
- Drain the soaked Basmati rice and add it to the pressure cooker. Mix gently to coat the rice with the spices and vegetables. Add a teaspoon of ghee, few mint and coriander leaves if desired.
- Close the pressure cooker with its lid and put the weight/whistle on. Cook the Vegetable Brinji Rice on medium heat for two whistles.
- Switch off and let the pressure release naturally.
- Meanwhile, cut the bread slices into small cubes. Add a few teaspoons of ghee to a pan. Once hot, add bread pieces and cashews.
- Fry till they turn golden brown on all sides. Once the pressure is released, open the lid of the pressure cooker. Add the fried bread pieces and cashews. Close the cooker and keep it aside for another 15 minutes.
- Open the cooker after 15 minutes. Fluff the Vegetable Brinji Rice gently. Serve hot with raita on the side.