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.
- 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.
- 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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