Brinji Rice
- Prep Time: 10minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 2 cups Seeraga samba rice
- 4 cups Mixed vegetables
- 2 Onions
- 2 Tomatoes
- 6 Green chillies
- ½ teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Biryani masala powder
- ½ teaspoon Turmeric
- ½ cup Mint leaves
- ½ cup Coriander leaves
- Salt
To grind:
- 15 to 20 cloves Garlic
- 2 tablespoons Chopped ginger
- 1 teaspoon Fennel seeds (soambu)
To temper:
- 2 tablespoons Oil
- 2 tablespoons Ghee
- 1 Star anise
- 1 Inch Cinnamon
- 4 Cloves
- 2 Cardamom
- 2 Brinji leaves (Biryani leaf)
- 1 teaspoon Fennel seeds (optional)
- 2 Kal paasi (Stone flower)
Instructions
- Wash and soak rice firstly for minimum 10 mins.
- Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind. (I used ¼ cup)
- Take a pressure cooker, add oil, ghee.
- When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves, stone flower and fennel seeds if adding.
- Add thinly sliced onion, slit green chillies. Fry till onion turns transparent.
- Add ginger garlic fennel paste and give it a fry for 30 seconds. Oil should separate.
- Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt.
- Fry for a minute or until the oil floats on top.
- Add chopped veggies. Refer notes for tips. Cook for 2 minutes covered in medium flame.
- Drain water from rice and add it to the vegetables.
- Add 3 & ½ cup water, required salt and bring to boil. I add cauliflower at this stage.
- Pressure cook for 2 whistles in medium flame.
- The cooking time should not exceed 12 mins. Once done, open the cooker, carefully turn the biryani once or twice.
- After 5 minutes, it will be easy to fluff properly.