Vegetable Brinji Rice Recipe | Veg Brinji Sadam
Brinji Rice is a popular and flavorful rice dish originating from Tamil Nadu. Vegetable Brinji uses a medley of colourful vegetables, making it a delightful and nutritious option for vegetarians and vegans.
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.
Notes
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.
Adding cashews and bread pieces is optional. But, it is highly recommended if you want to make delicious, wedding-style Brinji Rice.
Besides the vegetables mentioned, Cauliflower and Green Peas can also be added.
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