BRINJI RICE
I know veg biryani is not a thing, and is scoffed at all the time. But, this veg brinji rice can really give a run for everyone’s money.
With the lockdown in full force now, it is hard to find dishes that excite you anymore. Thats when I came across this dish by Chef Venkatesh Bhat. So, of course I had to make it immediately. And needless to say, it was a wonderful lunch. As a side for this dish, I made the empty salna, also by Chef Venkatesh Bhat. However, I felt that a simple raita would pair very well with this brinji rice.
For everyone who is craving to have food from a restaurant, this dish is the perfect choice. I used a Dutch Oven to make the dish, it is a cast iron casserole, and is great for making rice outside of a cooker. However, if you don’t have one, you can use a normal pot or whatever kadai type of vessel that is available to you.
BRINJI RICE
Equipment
- Dutch Oven
Materials
- 5 tbsp Ghee
- 3 NOs Bay Leaf
- 4 NOs Star Ani seed
- 1/2 tsp Fennel seeds Saunf in Hindi, Sombu in Tamil
- 4 NOs Green Chillies Slit vertically
- 2 NOs Big Onion sliced
- 1 inch ginger
- 2 NOs Tomatoes sliced
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilly powder
- 1/2 tsp coriander powder
- 1/2 tsp Garam masala
- 1/2 tsp Fennel seeds powder
- Handfull of coriander leaves
- Handfull of Pudina leaves
- 1 1/2 Cup Basmati rice washed and soaked for 30 minutes
- 1 1/2 Cup Mixed Vegetables (like beans, carrot and potato)
- Salt as per taste
- 1 Cup Coconut milk
- 2 Cups Water
- 10 NOs Cashew Nuts
- 15 NOs Bread cubes Fried
- Coriander to garnish
Instructions
- Heat 2 Tbsp Ghee in a Dutch oven
- Add the spices ( bay leaf, fennel seeds, star ani seeds, green chillies) and saute for a minute
- Add sliced onions and fry till onion changes colour to light brown
- Add ginger and cook till the raw smell goes off (Optionally you can add 2 tsp ginger garlic paste if you are not averse to Garlic)
- Add sliced tomatoes. Mix well and cook till tomatoes become mushy
- Add the spice powders (Turmeric powder, chilly powder, coriander powder, garam masala and fennel seeds powder) and cook till the raw smell goes off
- Add the coriander leaves and pudina leaves and mix well
- Drain the soaked basmati rice and add it in the dutch oven and mix it gently
- Add salt as per taste and mix it
- Add the chopped vegetables and mix it gently. Since i didn't have beans I used carrot and potatoes
- Add the coconut milk
- Add 2 cups of water and mix it gently
- Add 3 tbsp of Ghee, close the lid and cook in low flame for 15 minutes
- Roast the cashew nuts in ghee till it turns golden brown
- After fifteen minutes open the lid and Add the roasted cashew nuts and coriander leaves
- Add the roasted bread cubes
- Trasnfer the dutch oven on top of a hot tawa and close the lid. Cook for 10 minutes in low flame
- After 10 minutes, switch off the stove. Now your delicious and spicy Brinji rice is ready
Rice is the perfect vessel to carry a tonne of different flavours, it can stand out or blend in with a very heavy side dish. It is also easy to make and requires very less expertise. Do check out my other rice dishes too, to satisfy your cravings.