Birinji Rice | Veg Brinji Sadam

Vegetable Brinji / Birinji Rice
Vegetable Brinji / Birinji Rice

Birinji Rice

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Course: lunch
Cuisine: South Indian
Keyword: Brinji / Birinji Rice
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Advika Menon


  • 1 tbsp olive oil or butter or ghee
  • 1 bay leaf
  • 5 cardamons
  • 1-inch cinnamon stick
  • 1 star anise
  • 2 thai green chillies
  • 1 large red onion chopped
  • cups vegetables cut into fingers (Use a vegetable chopper if you are in a hurry) potato, carrot, beans, peas, capsicum

For The Spice Paste

  • 2 tbsp dessicated/fresh coconut
  • 1 tsp cumin seeds
  • 2 thai or regular green chillies chopped
  • 1-inch ginger chopped
  • 5 garlic cloves chopped
  • ¼ cup cilantro/corriander leaves chopped
  • 20 mint leaves chopped


  • Soak the rice in 6 cups water for minimum 30 minutes. I generally soak them for 1-2 hours.
  • Using a mixer grinder, grind the ingredients mentioned under the spice paste with little water. Set aside.
  • Heat the oil/butter/ghee in a large dutch oven or pressure cooker. Throw in the cloves, cardamom, cinnamon, star anise and bay leaf. Sauté for 1-2 minutes.
  • Then add the green chilies and saute for 30 seconds. Add the onions and sauté till lightly browned, about 10 minutes.
  • Mix in the ground spice paste and fry for another 4 – 5 minutes on a low flame. Keep stirring to prevent the onion mixture from getting burned.
  • Add the mixed chopped vegetables, beans and saute for 2-3 minutes. Add 1/4 cup water and cook covered for 15 minutes. Cook the veggies until 3/4th done.
  • Pour 3 cups of coconut milk. Add salt to taste.
  • Bring the liquid to a boil.
  • Add the rice to the boiling coconut milk mixture, simmer the flame to the lowest flame/heat. Cover and cook on low flame for about 15 minutes.
  • Switch off the flame and let it rest. Don’t open and meddle with the rice. After 15 minutes, using a fork fluff out the rice. Serve hot with onion raita and spicy chicken/shrimp or vegetarian kurma.

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