Vegetable Brinji Rice Recipe

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Enjoy the flavors of Tamil Nadu with the Brinji Rice or Brinji Sadam. A flavorful one-pot vegetable rice prepared with coconut milk and topped with bread croutons.

1 cup Basmati rice
2 tbsp sesame oil
1 bay leaf
2 green cardamoms
1″ piece of cinnamon
2 cloves
1 piece of mace
1 star anise
1 tsp fennel seeds (saunf)
3/4 cup sliced onions
2 green chillies
1 tbsp ginger garlic paste
1 large tomato finely chopped
1/4 cup chopped green coriander leaves
1/4 cup chopped mint leaves
1 tsp salt or to taste
1/2 tsp turmeric powder (haldi)
1 tsp Kashmiri red chilli powder
1/2 tsp garam masala powder
2 cups chopped vegetables (carrots, beans, potatoes, cauliflower, and peas)
1 cup thick coconut milk
1 cup water
1 tbsp ghee

For the croutons

4 slices of bread
Oil for shallow frying

To begin, wash the basmati rice well in water and soak it for 30 minutes.
To prepare the rice, heat oil in a pan. Add in the whole spices – bay leaf, green cardamoms, cinnamon, cloves, mace, star anise, and fennel seeds. Mix.
Next, add the sliced onions with slit green chillies. Saute for a minute.
Add the ginger garlic paste and saute until the onions are translucent.
Add the tomatoes and saute until they are a bit tender.
Next, add the chopped coriander leaves and mint leaves along with the dry masalas – salt, turmeric powder, Kashmiri red chilli powder, and garam masala powder. Saute until the liquid dries up and oil begins to appear on the sides.
Add in the vegetables and saute for a few minutes.
Add the drained rice and mix well.
Next, add the coconut milk with water. Mix well. Cover with a lid and cook until the rice is done. Or pressure cook it for two whistles like I have and allow the pressure to drop.
In the meantime, prepare the bread croutons. Dice the bread slices into small squares. Shallow fry until golden. Keep aside.
Once the rice is done, add a tbsp of ghee. Mix well.
Finally, add in the croutons and mix.
The Brinji Rice is ready to serve. Garnish with coriander and mint leaves. Serve hot.

Experiment with seasonal vegetables of your choice
You can use 2 cups of thin coconut milk instead too.
My kitchen is a nut-free kitchen. Use cashewnuts in garnish for added texture and richness.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.