Скачать или смотреть Authentic Brinji rice 😋😋👌recipe in Tamil| பிரிஞ்சி சாதம்| Tips &Tricks | variety Rice in Tamil

Brinji Saadam:
Birinji is has its own unique flavour and spice mixes. It is different from Pulav and Biriyani in many ways. Brinji was once available in almost all food joints very commonly back then. Now I really miss those days. Still I remember a shop near my college which used to serve flavorful Brinji. Trying to recreate at home was really challenging as it ended up like either Pulav or Biriyani initially. Then after so many trails I learnt how to make this perfect Brinji, which exactly tastes like restaurant ones. I suggest using Raw rice or seeraga Samba rice is more important in making Brinji. It made a huge difference. Also there are many simple and useful tricks throughout the video. Don’t forget to like and comment.

Ingredients:
For masala paste:
Green chili-3
Garlic- 8
Ginger- 1/2 inch piece
For coconut milk:
Coconut- 1 cup(grated)
Water- 3/4 cup
For rice:
Raw rice/ seeraga Samba rice- 1 cup
Onion- 1
Tomato- 1
Carrot- 1
Beans- 8
Potato- 1
Green peas- 1/4 cup
Coriander leaves- 1/4 cup
Mint leaves- 1/4 cup
Salt- 1.5 tablespoons
Chilli powder- 1 teaspoon
Coriander powder- 1 tablespoon
Garam masala- 3/4 teaspoon
Water-2 cups( split)
Tempering:
Oil- 1 tablespoons
Ghee- 2 tablespoons
Bay leaf- 2
Cloves- 4
Fennel seeds- 1 tablespoon
Star Anise- 1
Cinnamon- 1 inch piece.
For Bread Fry:
Braed- 2 slices
Oil- 1/2 cup
Raitha:
For paste:
Coconut- 2 tablespoons
Roasted gram/ roasted peanuts- 1tablespoon
Green chilli- 1
Curd- 1/2 cup
Salt- 1 teaspoon
Cucumber- 1 cup
Tempering:
Mustard- 1 teaspoon
Urad dal- 1 teaspoon
Oil- 1 teaspoon
Red chili- 1
Curry leaves

Preparation:
Prepare coarse masala paste with ingredients given with water.
Extract medium thick coconut milk with given ingredients. Do not extract second milk.
In a pan heat oil and ghee.
Add ingredients for tempering.
Add onions, sauté till light brown.
Add tomatoes, sauté to they are soft.
Add spice powders and sauté till raw smell leaves.
Add vegetables and sauté. Add 1/4 cup water and cook closed for 3 mins.
Add water and coconut milk( 1 cup plus 3/4 cup).
Bring it to a boil.
Add rice. Cook till the water level and rice level are equal.
Close with foil or banana leaves, place a lid over it. Place a bow with water on top.
Let cook in lowest flame for 20 mins.
After 20 mins rest it for 10 mins before opening.
Open and fluff up.
Serve with crispy bread and raita.
For raita, make a paste of given ingredients. Mix with curd, salt and cucumber.
Temper with tempering ingredients.














 
 














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