Brinji

Brinji

Brinji

Brinji is one of those quietly royal South Indian rice dishes that wins you over with its aroma. It may look like a simple pulao, but one taste of this coconut milk brinji tells you why it’s treasured — gentle spices, soft vegetables and a comforting richness that makes it perfect for everyday meals or small gatherings. This vegetable brinji recipe is an easy pressure-cooker version that cooks beautifully in just two whistles.

Brinji is that beautifully fragrant rice dish that feels both comforting and festive. Coconut milk, whole spices and soft vegetables come together to make a bowl that’s light, aromatic and gently rich — perfect for lunch, dinner or even a lunch box. This pressure-cooker version keeps it simple with just two whistles.

Pressure cooker brinji

Ingredients

• 1 cup basmati rice, washed and soaked for 30 minutes

• 1 cup coconut milk

• 1 cup water

• Mixed vegetables: carrots, beans, potatoes

• 2–3 green chilies

• 1 handful coriander and mint leaves, roughly chopped

• 1 small tomato, chopped

• 1 big onion, thinly sliced

• Whole spices: 2–3 cloves, 1 star anise, a few black stone flower (kal pasi), small piece of cinnamon, 2–3 brinji leaves, 1 tsp fennel seeds, 2 cardamom, 1 black cardamom

• Salt to taste

• 1 tsp chili powder

• Pinch of turmeric powder

• 1 tsp coriander powder

• 1.5 tbsp ghee + oil for tempering

• 1 tbsp ghee for garnishing

• 2 tbsp lime juice

• fried bread cubes, a small handful of cashewnuts fried in ghee .

Method

1. Heat the cooker.
   Add a little oil along with 1.5 tbsp ghee. Once warm, add fennel seeds and the rest of the whole spices. Sauté until they release a nice aroma.

2. Add onions.
   Add the thinly sliced onions and sauté until soft and lightly golden.

3. Add green chilies and tomato.
   Mix in the green chilies and chopped tomato. Cook until the tomato softens.

4. Add vegetables.
   Add the carrots, beans and potatoes. Sauté for a couple of minutes.

5. Add the spice powders.
   Sprinkle chili powder, turmeric and coriander powder. Mix well.

6. Add the soaked rice.
   Drain the rice and add it to the cooker. Gently mix without breaking the grains.

7. Pour coconut milk and water.
   Add 1 cup coconut milk + 1 cup water. Add salt to taste. Give a gentle stir.

8. Add herbs.
   Add the chopped coriander and mint leaves.

9. Pressure cook.
   Close the lid and cook for 2 whistles on medium heat. Switch off and let the pressure drop naturally.

10. Finish.
    Open the lid, drizzle 1 tbsp ghee on top and fluff the rice gently with a fork. Add lime juice and mix lightly.

11. Most important , do not forget to add fried bread cubes and ghee fried cashew at the end to the prepared brinji, cover and keep the brinji till serving so that the bread would have softened a bit but not completely .

Serving Suggestions

Serve Brinji hot with onion raita, plain curd, chips, or papad. Tastes even better after it rests for a few minutes and the flavours settle.

Brinji step by step

Brinji step by step

Pressure cooker brinji

brinji step by step

Pressure cooker brinji