Brinji Rice

1: Heat oil in a pan and fry the cashew on low heat until golden brown. Remove from the pan and set aside.

2: In the same pan, fry the bread cubes on low heat. When they turn golden brown, remove them from the pan and set aside.

3: Heat ghee in a heavy-bottomed pan. Add bay leaves, star anise and fennel seeds. Once it turns aromatic, add the green chilli and onion. Saute until the onion turns translucent.

4: Add the mint leaves, coriander leaves and ginger garlic paste. Saute for 1 minute.

5: Add the tomato and all the powdered spices. Saute until the tomatoes soften.

6: Add the vegetables and mix well. Season with salt and add coconut milk and water. Bring it to a boil.

7: Add the soaked rice and cook until the level of the rice and water are almost equal.

8: Sprinkle the fried cashew and bread on top. Cover tightly, reduce the flame and cook for 10 minutes.

9: Mix it gently without breaking the rice. Serve with onion raita.