Brinji recipe | Veg Brinji sadam – One pot vegetable rice with coconut milk – South Indian brinji rice recipe with full video and step-by-step pictures.
Brinji is a popular rice variety served at weddings in Tamilnadu. Basmati rice is cooked along with vegetables. The addition of coconut milk and fried bread gives an excellent taste to this rice. I have very nostalgic memories of this Brinji rice. Those days amma never makes veg biryani or any masala rice at home. So whenever amma attends any wedding at her close friend’s house, she packs this Veg brinji from the Kalyana veedu. We call it Kalayana veetu brinji sadam.
Typical onion raita and a plain kurma pair well with this brinji sadam. The main flavoring for this brinji recipe is the addition of bay leaf, fennel seeds and stone flower(kalpaasi), and mint leaves. I have been trying to get a perfect recipe for a long time. Even I spoke to some caterers and got some tips. I tried this a few times at home and finally arrived at a perfect recipe.
I have posted Kuska recipe in Jeyashris kitchen. That one is similar to this but made using seeraga samba rice and without the addition of any veggies. If you have guests and want to make a delicious meal just try out this recipe. I am sure your guests will be delighted with joy. You can also pair this with any kurma too
Also check out, Hyderabadi dum biryani, Kuska recipe, Pressure cooker paneer biryani, Chole biryani, Thakkali biryani, Seeraga sambar rice veg biryani, Mushroom biryani, and Chettinad urulai biryani
Do try out this recipe and let me know how it turned out. Also follow Jeyashris kitchen on Facebook, Instagram and subscribe to Jeyashris kitchen on Youtube.
Brinji recipe – How to make Brinji
Birinji recipe
Ingredients
- 1.5 cup basmati rice
- 1 cup mixed vegetables
- 2 tbsp oil
- 1 tbsp ghee
- 4 pieces bread sliced fried
- 2 tbsp roasted cashew nuts
- 1 tbsp ginger garlic paste
- 2 tsp fennel seeds
- 1 tsp stone flower | kalpaasi
- 3 bay leaf
- 2 onions
- 1 tomato
- 2 green chili
- 4 tsp red chili powder
- ½ tsp turmeric powder
- Salt as needed
- 2 cups of water
- 1 cup coconut milk
- ¼ cup finely chopped mint leaves and coriander leaves
Instructions
- Wash the basmati rice and keep it aside for 20 minutes.
- Cut the edges of the bread, cut them into cubes and deep fry it and keep aside.
- Alternatively you can pan fry this too.
- In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
- Add the bay leaf, fennel seeds, stone flower and green chilis
- Saute for a minute and add the thinly sliced onions.
- Cook till it becomes translucent.
- Now add the ginger garlic paste to this.
- Saute till the raw smell of the garlic goes off.
- Now add the sliced tomato.
- Cook till the tomatoes turn mushy.
- Add red chili powder,salt and turmeric powder.
- I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
- If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
- Now add the veggies. I added carrot, beans and peas.
- You can add potato too. Cauliflower will become mushy, so I don’t prefer adding it.
- Mix well and add the finely chopped mint leaves and coriander leaves.
- Combine well and add the washed rice.
- Now add in 2 cups of water and 1 cup coconut milk. I am using store bought coconut milk for this Brinji recipe.
- Mix well and cover this with a lid.
- Stir in between.
- Once the water it almost absorbed, place the pan on a dosa tawa.
- Let this sit on the heat for 10 minutes.
- Switch off the flame.
- After 5 minutes open the lid.
- Now add the roasted cashew nuts and fried bread slices.
- Gently mix from the sides without breaking the rice.
- Birinji is ready to serve.
- Serve with salna or onion raita.
Video
Notes
- Wash the basmati rice and keep it aside for 20 minutes.
- Cut the edges of the bread, cut them into cubes and deep fry it, and keep aside.
- Alternatively, you can pan fry this too.
- In a heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
- Add the bay leaf, fennel seeds, stone flower, and green chilis
- Saute for a minute and add the thinly sliced onions.
- Cook till it becomes translucent.
- Now add the ginger-garlic paste to this.
- Saute till the raw smell of the garlic goes off.
- Now add the sliced tomato.
- Cook till the tomatoes turn mushy.
- Add red chili powder, salt, and turmeric powder.
- I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
- If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
- Cook for 2 minutes.
- Now add the veggies. I added carrot, beans, and peas.
- You can add potatoes too. Cauliflower will become mushy, so I don’t prefer adding it.
- Mix well and add the finely chopped mint leaves and coriander leaves.
- Combine well and add the washed rice.
- Now add in 2 cups of water and 1 cup of coconut milk. I am using store-bought coconut milk for this Brinji recipe.
- Mix well and cover this with a lid.
- Stir in between.
- Once the water is almost absorbed, place the pan on a dosa tawa.
- Let this sit on the heat for 10 minutes.
- Switch off the flame.
- After 5 minutes open the lid.
- Now add the roasted cashew nuts and fried bread slices.
- Gently mix from the sides without breaking the rice.
- Brinjii is ready to serve.
- Serve with salna or onion raita.
- Adding coconut milk is a must for this recipe, so do not miss it.
- Tempering with fennel seeds, stone flower and bay leaf add flavour to the brinji, so use good quality whole spices.
- Fried bread gives the exact taste of Kalyana veetu Birinji recipe.
The brinji turned out to be so good. This is the best and simple recipe for brinji. Thanks for sharing.
Thanks a lot