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September 29, 2011

Brinji / பிரிஞ்சி / ब्रिंजी

This is a southindian masala rice with mixed vegetables viz. Carrot, Beans, Cauliflower, Green Peas, Potato Flavoured by a mixture of Herbs & Spices.

For this recipe, I used Tukda Basmati which though looks small, when cooked looks like long rice and gives out the wonderful aroma of basmati and is also cheaper compared to the normal basmati rice.

Ingridients :

  1. Rice - 2 Tea Cups
  2. Milk - 2 tea cups
  3. Water - 2 tea cups
  4. Curd - 1 tbsp
  5. Carrot + Beans + Potato + Green Peas= 1 cup
  6. Onion - 2 Nos
  7. Tomato - 2 Nos
  8. Green Chilli - 3 nos.
  9. Garlic Pods - 8 -10 Nos.
  10. Ginger - 1" piece
  11. Bread Slices - 4 Nos. (optional)
  12. Oil / ghee - 2 tbsp
  13. Salt to taste
Spices :

  1. Bay leaves - 3 nos
  2. Cloves - 4 Nos
  3. Cinnamon sticks - 2 nos
  4. Stone flower - 1  piece
  5. Saunf / Fennel seeds - 2 tsp
  6. Turmeric Powder - 1/4 tsp
  7. Red Chilli Powder - 2 tsp (as you prefer)

Herbs :

  1. Coriander leaves - 1 handful
  2. Mint Leaves - 1/2 measure of coriander leaves


      1. Chop Onion lengthwise
      2. Dice the vegetables
      3. Chop coriander & mint leaves
      4. Chop green chillies & tomatoes finely
      5. Grate ginger and garlic
      6. Cut the Bread Slices into small squares
      7. Wash rice and keep aside

      Procedure :

      • Heat Oil in a wok, add the Bay Leaves, Cinnamon, Cloves, Stone Flower and Fennel Seeds (saunf). 
      • After the saunf changes colour slightly, add the Chopped Onion, grated ginger, garlic and greenchillies. 
      • Fry till onion becomes translucent. Add Tomatoes and cook till they become mushy.  
      • Add Turmeric Powder and Red Chilli Powder and the chopped vegetables & saute for 2 minutes
      • Add the herbs and saute for few seconds
      • Add the rice & fry for 3 minutes 
      • Add curd, water and milk & required salt, mix well.

      • Cook using absorbing / drying method, when you see the  bubbles coming out of small holes, switch off the stove and keep it covered for 20 minutes.
      • Heat a non-stick pan, add very little oil/ghee, put the bread pieces, mix well and roast them in low flame till they become crisp by turning them occassionally.
      • Before serving add the roasted bread slices, mix and then serve with Raitha & roasted papad

      Tip :- For roasted bread slices, you can also make them crispy using the pop-up toasted and then slightly roast in little ghee for flavour.

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