Step-by-step
1
firstly, prepare the masala paste by taking handful coriander, handful mint, 2 pods cardamom, 4 clove, ½ inch cinnamon, 1 tsp fennel in a blender.
2
blend to smooth paste adding 2 tbsp water.
3
now in a cooker heat 2 tbsp ghee and 1 tbsp oil.
4
add 4 bay leaf, 1 star anise, 2 pods cardamom and saute until it turns aromatic.
5
further add 1 onion followed by 1 tsp ginger garlic paste and 3 chilli. saute well.
6
also add 1 tomato and saute until tomato turns soft and mushy.
7
now add ½ carrot, 2 tbsp peas, ½ potato, 7 florets cauliflower, 5 beans and 1 tsp salt.
8
saute for a minute until veggies turn aromatic.
9
additionally, add in the prepared masala paste and few curry leaves.
10
continue to saute for a minute until raw flavour disappears.
11
pour 1 cup water and 1 cup coconut milk. mix well and get to a rolling boil.
12
further add 1 cup basmati rice (soaked 20 minutes) and give a good stir.
13
spreadingly add 2 tbsp coriander and 2 tbsp mint.
14
cover and pressure cook for 2 whistles on medium flame.
15
finally, cool slightly and enjoy brinji rice with raita.
Video
Notes
- firstly, instead of green chilli you can add chilli powder to get different coloured.
- also, adding coconut milk will enhance the flavour.
- additionally, add veggies of your choice or totally skip it to prepare plain brinji rice.
- finally, brinji rice recipe tastes great when served at least after an hour of preparation.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/brinji-rice-recipe-vegetable-brinji-veg/