Vegetable Brinji(Tamilnadu special)

Description:

Brinji, a special kind of rice dish which is very popular in TamilNadu,  made during weddings and special occasions.  Basically its a mixed vegetable pulao kind of dish…. where rice is cooked in thick coconut milk base with loads of veggies and  flavoured with special spices.
Brinji Bath / Mixed Vegetable Binji / Birinji / Brinji Rice / Brinji Biryani / Coconut Flavoured Rice / Pulav

Ingredients -1
5 nos	Bay leaves (small)
5 nos	Cardamom
6 nos	Cloves
3″ inch	Cinnamon sticks
1/2 tsp	Fennel Seeds
1/2 tsp	Cumin seeds
10 nos	Curry leaves
6 nos	Cashewnuts
2 tbsp	Ghee
2 tbsp	Oil

Ingredients- 2
2 nos	Onion (thinly sliced)
6 nos	Green Chili (small, slit open)
6 cloves	Garlic crushed
2inch	Ginger crished
1/4 cup	Fresh mint leaves (chopped)
1/4 cup	Fresh Coriander leaves (chopped)
1 no	Carrot (cubed)
1/4 cup	Green beans (chopped)
1 tbsp	Green peas
1/4 cup	Optional additionla veggies to addCauliflower/ Potato / Fresh Lima beans
2 tbps	Coriander leaves (chopped for garnish)
2 tsp	Salt (or to taste)
2 cups	Basmati Rice
2 cups	Thick Coconut Milk (grind 1/4 coconut)
2 cups	Water

Instruction:

Assemble all the fresh veggies, chop them and keep ready.  Typically carrot, beans, peas, potato and cauliflower are used for this recipe, with special added additions like fried bread pieces or soy chunks. The whole dish is spiced with just green chilies, absolutely no chili, dhania or turmeric powder in this recipe. Wash basmati rice and soak for 10 minutes.
Grate about 1/4 of fresh coconut and grind with water. Get the milk out by straining and discard the fiber.

Heat ghee and oil in  a pressure cooker pan, temper with all the spices from table-1 , starting with cashews and then followed by curry leaves, bay leaves, cardamom, cloves, cinnamon, fennel and cumin seeds. Let them sizzle for few seconds.
Then add the green chilies, mint leaves and corainder leaves. Let them become crispy. Now add the sliced onions, garlic and ginger followed by all the veggies. Let them fry for 2 minutes.

Now add soaked and drained rice to the spices and saute for few seconds. Add salt, water and coconut milk and stir everything together.  Check for salt, add if necessary to adjust your taste. Cover and pressure cook for 2 whistles and switch off.  You can also use the same recipe for making it in a rice cooker.  When the pressure release, slowly open the lid and garnish with coriander leaves and drizzle some ghee if you wish.

Do not stir while its still hot, transfer the cooked content to a wide pan or tray and let it cool a bit and then mix gently. serve hot with creamy vegetable kurma and onion raita.  This is how its usually served, i like mine with either paneer masala or butter chicken.

Notes:

Yield: 3-4 adult servings.
This dish taste really good with fresh coconut milk but if you cannot find then substitute with coconut powder or store bought coconut milk.
If you wish slightly grainy rice then fry the rice in little ghee before adding. For mushy texture add 1/2 cup extra water while cooking.