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Enjoy the flavors of Tamil Nadu with the Brinji Rice or Brinji Sadam. A flavorful one-pot vegetable rice prepared with coconut milk and topped with bread croutons.
- 1 cup Basmati rice
- 2 tbsp sesame oil
- 1 bay leaf
- 2 green cardamoms
- 1″ piece of cinnamon
- 2 cloves
- 1 piece of mace
- 1 star anise
- 1 tsp fennel seeds (saunf)
- 3/4 cup sliced onions
- 2 green chillies
- 1 tbsp ginger garlic paste
- 1 large tomato finely chopped
- 1/4 cup chopped green coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp salt or to taste
- 1/2 tsp turmeric powder (haldi)
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp garam masala powder
- 2 cups chopped vegetables (carrots, beans, potatoes, cauliflower, and peas)
- 1 cup thick coconut milk
- 1 cup water
- 1 tbsp ghee
For the croutons
- 4 slices of bread
- Oil for shallow frying
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To begin, wash the basmati rice well in water and soak it for 30 minutes.
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To prepare the rice, heat oil in a pan. Add in the whole spices – bay leaf, green cardamoms, cinnamon, cloves, mace, star anise, and fennel seeds. Mix.
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Next, add the sliced onions with slit green chillies. Saute for a minute.
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Add the ginger garlic paste and saute until the onions are translucent.
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Add the tomatoes and saute until they are a bit tender.
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Next, add the chopped coriander leaves and mint leaves along with the dry masalas – salt, turmeric powder, Kashmiri red chilli powder, and garam masala powder. Saute until the liquid dries up and oil begins to appear on the sides.
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Add in the vegetables and saute for a few minutes.
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Add the drained rice and mix well.
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Next, add the coconut milk with water. Mix well. Cover with a lid and cook until the rice is done. Or pressure cook it for two whistles like I have and allow the pressure to drop.
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In the meantime, prepare the bread croutons. Dice the bread slices into small squares. Shallow fry until golden. Keep aside.
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Once the rice is done, add a tbsp of ghee. Mix well.
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Finally, add in the croutons and mix.
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The Brinji Rice is ready to serve. Garnish with coriander and mint leaves. Serve hot.
- Experiment with seasonal vegetables of your choice
- You can use 2 cups of thin coconut milk instead too.
- My kitchen is a nut-free kitchen. Use cashewnuts in garnish for added texture and richness.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.
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