Birinji Rice | Veg Brinji Sadam
Ingredients
- 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
- 1½ 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
Instructions
- 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.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
