Monday, December 16, 2019

Brinji Rice with Coconut Milk | Brinji Rice

Brinji Rice, a delicious and flavorful one pot rice made with coconut milk. In tamil, bay leaf is known as "Brinji Elai", as this rice use bay leaf as one of the flavoring spice, it got its name as "Brinji Rice". In today's recipe, i have made this rice as plain without any vegetables, but you can add any veggies that can be used in vegetable biryani like carrot, peas, potato & so on. I like the mild flavor of this rice, you can serve this with simple ratia and/or with any spicy curry/korma. My personal favorite to have with rice is either chicken/mutton kulambu, both taste heavenly with brinji rice. 
I packed this rice couple of times for ST's lunch box along with simple curry, all the time after lunch he called me and said how delicious and hearty meal he had. Do i need to say more about this rice?? It tastes best when it rests for 1 or 2 hrs, so that the flavorful became intense and taste delicious. Amma always says that the one pot rice like Kootan choru, Ulunthu Choru & Nei Choru all taste even better when you had at night, because in the afternoon, we have it immediately once it has been prepared and the flavor doesn't  get intensified in short span of time. I didn't realise or even paid notice to it before because i like to have my food(even the sweets) hot. After i started to pack lunchbox, i was more aware of this and understood how the flavor get intense with time and this rice is one among them and taste best for lunch box. Now let's move on to the recipe!!

Name

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Rice | Recipe Cuisine: Indian
Brinji Rice, Coconut milk rice, Bay leaf rice Brinji Rice, a delicious and flavorful one pot rice made with coconut milk. In tamil, bay leaf is known as "Brinji Elai", as this rice use bay leaf as one of the flavoring spice, it got its name as "Brinji Rice".
Ingredients
Basmati Rice - 1 cup
Water -1 cup
Coconut Milk - 1 cup
Ginger Garlic paste - 1 tsp
Curry leaves - 1 spring
Mint - a handful
Coriander leaves - a handful
Green chili - 2
Onion(medium) - 1/2
Tomato(medium) - 1/2
Cinnamon - 1 inch piece
Cloves - 3
Cardamom - 2
Bay leaf - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tsp
Ghee - 1 tsp

Procedure
Soak the basmati rice in water for 20 mins. First cut the onion into thin slices, tomato into small pieces,slit the green chili and keep other ingredients ready.
Heat the pressure cooker with oil, add cinnamon,cloves,cardamom & bay leaves, let it fry in oil for 30 secs.Add the onions with pinch of salt, then add the curry leaves and green chili.Saute till the onions are translucent, then add the mint, coriander leaves and ginger garlic paste.Saute till it's aromatic, then add the tomatoes, give a quick stir and add coconut milk.Next add the water, give a good mix, then add the turmeric powder.Add enough salt, mix well and bring into boil.Drain the water from the soaked rice and add into the pressure cooker, give a gentle mix and finally add the ghee. Close the pressure cooker with lid and cook it for 2 whistle. Let the pressure release by itself and open the pressure cooker and transfer the rice into another bowl to avoid further cooking of the rice.Delicious Brinji Rice is ready to serve.

Notes:

  • For the given quantity of green chili, the rice has very mildly spice
  • For a cup of rice, it needs 2 cups of liquid, so you can add more or less coconut milk and use water for the remaining.
  • No need to cook the tomato until it's mushy like other pulao or biryani.
  • For more coconut flavor, you can use coconut oil instead of flavorless oil.
  • If you're using can coconut milk, make sure that it's pure coconut milk without any gum.




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