Brinji | ब्रिन्जी राइस रेसिपी | Brinji Sadam | Rice Recipes | Sanjeev Kapoor Khazana

An aromatic and delicious one pot rice recipe from the south of India.

BRINJI

Ingredients

1½ cups Basmati rice, washed, soaked for 20 minutes and drained
2-3 tbsps ghee
3 bay leaves
1 tsp fennel seeds (saunf)
2 green chillies, slit
2 medium onions, sliced
1 large tomato, sliced
Salt to taste
¾ tsp red chilli powder
1 tsp coriander powder
½ tsp fennel seeds (saunf) powder
½ tsp garam masala powder
½ tsp turmeric powder
¼ cup chopped fresh mint leaves
¼ cup chopped fresh coriander leaves
5-6 French beans, stringed and cut into ½ inch pieces
1 small carrot, peeled and cut into ½ inch cubes
1 medium potato, peeled and cut into ½ inch cubes
½ cup coconut milk
15-20 fried bread croutons + for garnish
10-12 fried cashew nuts + for garnish
Fresh coriander sprig for garnish

Method

1. Heat ghee in a deep non-stick wide pan. Add bay leaves, fennel seeds and green chillies and sauté for 1 minute.
2. Add onions, mix and cook till golden brown. Add the tomato, salt and mix well. Cover and cook for 3-4 minutes or till the tomatoes turn soft and pulpy.
3. Add red chilli powder, coriander powder, fennel powder, garam masala powder, turmeric powder and mix well. Cook for 1-2 minutes.
4. Add mint leaves and coriander leaves and sauté for 1 minute.
5. Add French beans, carrot and potato and mix well. Cook for 1 minute.
6. Add ½ cup coconut milk, 2½ cups water and mix well. Cook till the mixture comes to a boil. Reduce the heat to medium, cover and cook for 5-6 minutes.
7. Arrange the fried bread croutons and fried cashew nuts, cover the pan again and cook for 6-8 minutes.
8. Switch the heat off, allow to rest for 10-15 minutes. Transfer the rice into a serving plate, garnish with fried bread slices, fried cashew nuts, and coriander sprig.

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