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Brinji Rice

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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.

Find it online: https://rettaikili.in/ta/brinji-rice/