Birinji or Brinji is basically a mixed vegetable pulao , the difference is that it has coconut and spices ground and fried with oil; the rice is then cooked in the spice paste and coconut milk which gives it a creamy flavor.
1 cup Vegetables (potato, carrot, beans, peas, capsicum)
1 cup Basmathi rice (cleaned and washed)
2 cup Coconut milk
2 nos Onion medium ( chopped)
2 nos Cloves
2 nos Cardomen
1 no Teja patta (similar to bayleaf) or bayleaf
1 inch Cinnamon stick (small)
2 T Oil
2 tsp Ghee (optional)
Salt to taste
Coconut grated (½ cup) approx
3 no Green chilli
1 inch Ginger
Corriander leaves (¼ cup packed tightly)
Mint leaves(hand full)
1 tsp Cumin seeds
Soak the rice in 3 cups of water for about 10 - 1 5 minutes.
Grind the ingredients 2 for the spice paste, adding a little water till it is smooth.
Heat the oil in a large non stick pan/kadai or a hard bottom vessal and add the cloves, cardamom, cinnamon and leaf.
Saute it for 1-2 minutes,
Then add the onions and saute till lightly browned.
Add the spice paste and fry for another 4 – 5 minutes on a low flame, taking care that it doesn’t stick to the bottom
Add the chopped vegetables and fry for 2-3 minutes.
Drain the rice and reserve the water. Add the rice to the pan and lightly fry for about a minute. Then measure out the coconut milk,
add two cups of the reserved rice water, so that the total liquid equals 4 cups and add to the rice in the pan.. Add salt to taste – if you taste the liquid at this stage, it should taste a bit salty; it will be then just right after it is cooked.
Bring water to a boil and then cover and cook on medium flame for about 5 minutes. Open, stir the rice gently, cover again and cook on a low flame for another 5-7 minutes.
If the rice is cooked after this time and there is still a little more water, uncover and cook in dum for about 2 minutes.
Cover and keep warm till serving time. Garnish with mint leaves and serve with pachadi /raita (yoghurt salad) or with spicy gravy.
Brinji Bath is ready for serving.
Sending this recipe to Rice Mela by srivalli