{"id":228302,"date":"2024-06-28T16:13:19","date_gmt":"2024-06-28T16:13:19","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/28\/vegetable-brinji-rice-recipe-mads-cookhouse\/"},"modified":"2024-06-28T16:13:19","modified_gmt":"2024-06-28T16:13:19","slug":"vegetable-brinji-rice-recipe-mads-cookhouse","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/28\/vegetable-brinji-rice-recipe-mads-cookhouse\/","title":{"rendered":"Vegetable Brinji Rice Recipe – Mads’ Cookhouse"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

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. <\/span><\/p>\n

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  • 1<\/span> cup<\/span> Basmati rice<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> sesame oil<\/span><\/li>\n
  • 1<\/span> bay leaf<\/span><\/li>\n
  • 2<\/span> green cardamoms<\/span><\/li>\n
  • 1″<\/span> piece of cinnamon<\/span><\/li>\n
  • 2<\/span> cloves<\/span><\/li>\n
  • 1<\/span> piece of mace<\/span><\/li>\n
  • 1<\/span> star anise<\/span><\/li>\n
  • 1<\/span> tsp<\/span> fennel seeds (saunf)<\/span><\/li>\n
  • 3\/4<\/span> cup<\/span> sliced onions<\/span><\/li>\n
  • 2<\/span> green chillies<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> ginger garlic paste<\/span><\/li>\n
  • 1<\/span> large tomato finely chopped<\/span><\/li>\n
  • 1\/4<\/span> cup<\/span> chopped green coriander leaves<\/span><\/li>\n
  • 1\/4<\/span> cup<\/span> chopped mint leaves<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> Kashmiri red chilli powder<\/span><\/li>\n
  • 1\/2 <\/span> tsp<\/span> garam masala powder<\/span><\/li>\n
  • 2<\/span> cups<\/span> chopped vegetables (carrots, beans, potatoes, cauliflower, and peas)<\/span><\/li>\n
  • 1<\/span> cup<\/span> thick coconut milk<\/span><\/li>\n
  • 1<\/span> cup<\/span> water<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> ghee<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For the croutons<\/h4>\n
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    • 4<\/span> slices of bread<\/span><\/li>\n
    • Oil for shallow frying<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        To begin, wash the basmati rice well in water and soak it for 30 minutes.<\/span><\/p>\n<\/li>\n

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        To prepare the rice, heat oil in a pan. Add in the whole spices \u2013 bay leaf, green cardamoms, cinnamon, cloves, mace, star anise, and fennel seeds. Mix.<\/span><\/p>\n<\/li>\n

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        Next, add the sliced onions with slit green chillies. Saute for a minute.<\/span><\/p>\n<\/li>\n

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        Add the ginger garlic paste and saute until the onions are translucent.<\/span><\/p>\n<\/li>\n

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        Add the tomatoes and saute until they are a bit tender.<\/span><\/p>\n<\/li>\n

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        Next, add the chopped coriander leaves and mint leaves along with the dry masalas \u2013 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.<\/span><\/p>\n<\/li>\n

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        Add in the vegetables and saute for a few minutes.<\/span><\/p>\n<\/li>\n

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        Add the drained rice and mix well.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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        In the meantime, prepare the bread croutons. Dice the bread slices into small squares. Shallow fry until golden. Keep aside.<\/span><\/p>\n<\/li>\n

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        Once the rice is done, add a tbsp of ghee. Mix well.<\/span><\/p>\n<\/li>\n

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        Finally, add in the croutons and mix.<\/span><\/p>\n<\/li>\n

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        The Brinji Rice is ready to serve. Garnish with coriander and mint leaves. Serve hot.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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        • Experiment with seasonal vegetables of your choice<\/li>\n
        • You can use 2 cups of thin coconut milk instead too.<\/li>\n
        • My kitchen is a nut-free kitchen. Use cashewnuts in garnish for added texture and richness.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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