Vegetable Brinji



Brinji, a special kind of rice dish which is very popular in TamilNadu,  made during weddings and special occasions.  Basically its a mixed vegetable pulao kind of dish…. where rice is cooked in thick coconut milk base with loads of veggies and  flavoured with special spices.

Brinji Bath / Mixed Vegetable Binji / Birinji / Brinji Rice / Brinji Biryani / Coconut Flavoured Rice / Pulav



Ingredients -1
5 nos Bay leaves (small)
5 nos Cardamom
6 nos Cloves
3″ inch Cinnamon sticks
1/2 tsp Fennel Seeds
1/2 tsp Cumin seeds
10 nos Curry leaves
6 nos Cashewnuts
2 tbsp Ghee
2 tbsp Oil


Ingredients- 2
2 nos Onion (thinly sliced)
6 nos Green Chili (small, slit open)
6 cloves Garlic crushed
2inch Ginger crished
1/4 cup Fresh mint leaves (chopped)
1/4 cup Fresh Coriander leaves (chopped)
1 no Carrot (cubed)
1/4 cup Green beans (chopped)
1 tbsp Green peas
1/4 cup Optional additionla veggies to addCauliflower/ Potato / Fresh Lima beans
2 tbps Coriander leaves (chopped for garnish)
2 tsp Salt (or to taste)
2 cups Basmati Rice
2 cups Thick Coconut Milk (grind 1/4 coconut)
2 cups Water



Assemble all the fresh veggies, chop them and keep ready.  Typically carrot, beans, peas, potato and cauliflower are used for this recipe, with special added additions like fried bread pieces or soy chunks. The whole dish is spiced with just green chilies, absolutely no chili, dhania or turmeric powder in this recipe. Wash basmati rice and soak for 10 minutes.

Grate about 1/4 of fresh coconut and grind with water. Get the milk out by straining and discard the fiber.

Heat ghee and oil in  a pressure cooker pan, temper with all the spices from table-1 , starting with cashews and then followed by curry leaves, bay leaves, cardamom, cloves, cinnamon, fennel and cumin seeds. Let them sizzle for few seconds.

Then add the green chilies, mint leaves and corainder leaves. Let them become crispy. Now add the sliced onions, garlic and ginger followed by all the veggies. Let them fry for 2 minutes.

Now add soaked and drained rice to the spices and saute for few seconds. Add salt, water and coconut milk and stir everything together.  Check for salt, add if necessary to adjust your taste. Cover and pressure cook for 2 whistles and switch off.  You can also use the same recipe for making it in a rice cooker.  When the pressure release, slowly open the lid and garnish with coriander leaves and drizzle some ghee if you wish.

Do not stir while its still hot, transfer the cooked content to a wide pan or tray and let it cool a bit and then mix gently. serve hot with creamy vegetable kurma and onion raita.  This is how its usually served, i like mine with either paneer masala or butter chicken.



Yield: 3-4 adult servings.

This dish taste really good with fresh coconut milk but if you cannot find then substitute with coconut powder or store bought coconut milk.

If you wish slightly grainy rice then fry the rice in little ghee before adding. For mushy texture add 1/2 cup extra water while cooking.

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9 comments to Vegetable Brinji

  • Hi Mullai,
    As usual this recipe came out really well. Thank you so much for posting such taaty recipes..Hats off Mullai :)

  • jayasri

    MUllai I tried this recipe and as usual it was a great hit and the aroma was in my hand for a long time….going to do tomorrow for our guests….I’m maintaining a good name among family and friends because of your website…thanks for your unbeatable effort for perfect measurement and pics.I’m your fan from aug 2007,thanks once again

  • Nisha

    Hi mam,

    I love your recipes. This is how my mom prepares. I’m planning to do this for the weekend party of 40 guests. This is my first time cooking for lot of people. Can you tell me how much cups of rice, coconut milk and water will be needed?


  • Ramya

    hi mullai
    i have seen all ur recipes and add it to my recipe book.I tried some of ur recipes.everything is more recipes.

  • viji

    looks yummy & will give a try for sure, Along with kurma N Raitha tempting more…

  • Arthi

    Hi Mullai, Looks so nice… Yummy recipe

  • aestherlinda

    Thanks for this recipe Mullai..I was searching your site for brinji recipe last week and here it is now !

  • Hi Vaishu,
    It will remain firm and palatable but not crunchy. If you wish them crunchy then fry in ghee and add it to the rice as a garnish. Thanks.

  • Vaishnavi

    It looks yummy. Mullai madam….Just had a doubt. When you pressure cook cashwes with rice, doesn’t it turn very mushy and loses it’s taste?

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