Birinji or Brinji is basically a mixed vegetable pulao , the difference is that it has coconut and spices ground and fried with oil; the rice is then cooked in the spice paste and coconut milk which gives it a creamy flavor.That is why I think of it as a fried rice and not a pulao. Some people say that the name comes from “birinji elai” – the Tamil word used for Tej Patta – a spice similar to Bay leaf used to flavor this dish.
One of the article says “birinji” or “brinji” is the Persian word for rice.
Another article on the Kirgiztan tribe in Afghanistan refers to a dish they have called Shier brinji – which is boiled rice in milk. So i think mostly it refers to the rice which is cooked with milk and vegetable..if u get any information. share with us..try it out and enjoy..toooo..
|1 cup||Vegetables (potato, carrot, beans, peas, capsicum)|
|1 cup||Basmathi rice (cleaned and washed)|
|2 cup||Coconut milk|
|2 nos||Onion medium ( chopped)|
|1 no||Teja patta (similar to bayleaf) or bayleaf|
|1 inch||Cinnamon stick (small)|
|2 tsp||Ghee (optional)|
|Salt to taste|
|Coconut grated (½ cup) approx|
|3 no||Green chilli|
|Corriander leaves (¼ cup packed tightly)|
|Mint leaves(hand full)|
|1 tsp||Cumin seeds|
- Soak the rice in 3 cups of water for about 10 – 1 5 minutes.
- Grind the ingredients 2 for the spice paste, adding a little water till it is smooth.
- Heat the oil in a large non stick pan/kadai or a hard bottom vessal and add the cloves, cardamom, cinnamon and leaf.
- Saute it for 1-2 minutes,
- Then add the onions and saute till lightly browned.
- Add the spice paste and fry for another 4 – 5 minutes on a low flame, taking care that it doesn’t stick to the bottom
- Add the chopped vegetables and fry for 2-3 minutes.
- Drain the rice and reserve the water. Add the rice to the pan and lightly fry for about a minute. Then measure out the coconut milk,
- add two cups of the reserved rice water, so that the total liquid equals 4 cups and add to the rice in the pan.. Add salt to taste – if you taste the liquid at this stage, it should taste a bit salty; it will be then just right after it is cooked.
- Bring water to a boil and then cover and cook on medium flame for about 5 minutes. Open, stir the rice gently, cover again and cook on a low flame for another 5-7 minutes.
- If the rice is cooked after this time and there is still a little more water, uncover and cook in dum for about 2 minutes.
- Cover and keep warm till serving time. Garnish with mint leaves and serve with pachadi /raita (yoghurt salad) or with spicy gravy.
- Brinji Bath is ready for serving.