Brinji Rice
Serves 415 mins prep30 mins cook
This Brinji Rice is a delicious alternative to meat biryani, crafted with a blend of basmati rice and a variety of spices. Enjoy it alongside chicken curry, raita, or vegetable korma for a satisfying meal during the week.
0 servings
What you need

tbsp ghee

bay leaves

star anise

clove

tsp fennel seed
green chilli

cup onion
cup mint leaves

cup fresh coriander leaves

tbsp ginger garlic paste

tsp garam masala

cup tomato

cup carrot

cup beans
cup potato

tsp salt

cup coconut milk

cup water
cup oil

cashew

bread
Instructions
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.View original recipe

