Brinji Rice

by Kamala on October 28, 2009


Brinji_Rice_1 Brinji Rice (also called as Brinj) is a type of fried rice available in most of the hotels in Tamil Nadu. My MIL used to cook this very well and I have followed her recipe in this dish. Bay leaf is called ‘Brinji Elai’ in Tamil. I think, as the dish uses bay leaf as the main flavoring item, it is called Brinji Rice. To prepare this dish, I used ordinary raw rice and for seasoning I used vanaspati (traditionally called as ‘dalda’). As this dish needs more oil, it can be cooked once in a while.

Serves: 6 to 8

Cooking time: 30 minutes approximately


  • Rice – 4 cups
  • Brinjal (eggplant) – 2 no
  • Onion – 2 no
  • Tomato – 2 no
  • Potato – 2 no
  • Carrot – 1 no
  • Ginger – 2 inch long piece
  • Garlic – 8 to 10 cloves
  • Green chilli – 6 to 8 no
  • Lemon – ½ piece
  • Turmeric powder – ½ tea spoon
  • Salt – as per taste
  • For Seasoning
    • Cinnamon stick – 1½ inch long
    • Cloves – 4 no
    • Bay leaf – 2 to 3 no
    • Dalda/vanaspati/ghee/oil – 50 gm



  • Soak rice for 20 to 30 minutes; finely chop all vegetables.


  • In a pressure cooker, take vanaspati and heat; add seasonings, fry well; add chopped garlic, green chilli, ginger and fry for few seconds; add onion, fry till transparent then add tomato and fry till soft; add turmeric powder mix well; add other cut vegetables and fry for 2 minutes.

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  • Add soaked rice after draining, fry gently all together for 3 to 4 minutes in low flame; add salt, 8 cups of water (2 cups water for one cup rice), lemon juice and mix well; close the pressure cooker with the lid and when steam comes out continuously, put the weight and keep in low flame for 5 minutes or one whistle; allow it to cool, then open and stir gently.

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  • Aromatic Brinji Rice is ready. Serve with any kurma, pachadi and papad. I prepared soya chunk kurma with this.



  • This can be prepared in a pan also.
  • Soaking rice prior to cooking, helps to save fuel and time.

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