brinji rice recipe | vegetable brinji | veg brinji | brinji sadam

Ingredients

• handful coriander
• handful mint / pudina
• 2 pods cardamom
• 4 clove
• ½ inch cinnamon
• 1 tsp fennel / saunf
• 2 tbsp water
• 2 tbsp ghee / clarified butter
• 1 tbsp oil
• 4 bay leaf / tej patta / brinji ilai
• 1 star anise
• 2 pods cardamom
• 1 onion, sliced
• 1 tsp ginger garlic paste
• 3 chilli, slit
• 1 tomato, chopped
• ½ carrot, chopped
• 2 tbsp peas / matar
• ½ potato / aloo, cubed
• 7 florets cauliflower / gobi
• 5 beans, chopped
• 1 tsp salt
• few curry leaves
• 1 cup water
• 1 cup coconut milk
• 1 cup basmati rice, soaked 20 minutes
• 2 tbsp coriander. chopped
• 2 tbsp mint / pudina, chopped

Steps

1. firstly, prepare the masala paste by taking handful coriander, handful mint, 2 pods cardamom, 4 clove, ½ inch cinnamon, 1 tsp fennel in a blender.
2. blend to smooth paste adding 2 tbsp water.
3. now in a cooker heat 2 tbsp ghee and 1 tbsp oil.
4. add 4 bay leaf, 1 star anise, 2 pods cardamom and saute until it turns aromatic.
5. further add 1 onion followed by 1 tsp ginger garlic paste and 3 chilli. saute well.
6. also add 1 tomato and saute until tomato turn soft and mushy.
7. now add ½ carrot, 2 tbsp peas, ½ potato, 7 florets cauliflower, 5 beans and 1 tsp salt.
8. saute for a minute until vegies turn aromatic.
9. additionally, add in prepared masala paste and few curry leaves.
10. continue to saute for a minute until raw flavour disappears.
11. pour 1 cup water and 1 cup coconut milk. mix well and get to a rolling boil.
12. further add 1 cup basmati rice (soaked 20 minuteand give a good stir.
13. spreadingly add 2 tbsp coriander and 2 tbsp mint.
14. cover and pressure cook for 2 whistles on medium flame.
15. finally, cool slightly and enjoy brinji rice with raita.