Brinji Rice Recipe | Brinji Sadam
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
657 kcal
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Course
Main Course
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Cuisine
Indian
Brinji Rice Recipe | Brinji Sadam
Description
Brinji Rice begins with soaking basmati or seeraga samba rice to remove starch before cooking. A vibrant green masala paste is prepared by grinding fresh coriander, mint, green chilies, ginger, garlic, grated coconut, and aromatic spices including cinnamon, cloves, cardamom, and fennel seeds with water until smooth. This paste forms the flavor base of the dish.
The rice is cooked with oil or ghee, whole spices such as cinnamon, cloves, cardamom, and large tej patta leaves at first to release fragrance. Sliced onions are sautéed until translucent, followed by tomatoes and a selection of vegetables like cauliflower, carrots, potatoes, bell peppers, green peas, and green beans. The green masala paste is added, then coconut milk and water are combined to cook the rice and vegetables together until tender and infused with rich flavor.
Resulting Brinji Sadam offers a creamy texture from the coconut milk and a fresh green herbal flavor from the masala paste balanced with warmth from the spices. The vegetables provide texture contrasts and nutritional variety.
This dish serves as a main course or pairs well with lighter side dishes. It can be adapted by swapping rice types or vegetables, and coconut milk can be substituted with water or vegetable stock. Vegetables like cauliflower may be blanched beforehand to ensure cleanliness. The recipe allows personal adjustments of spices and ingredients to taste.
Ingredients
For soaking rice
- 1.5 cups basmati rice or seeraga samba rice
- water for soaking rice, enough
For green masala paste
- 3 tablespoons Coriander leaves chopped
- 3 tablespoons mint leaves chopped
- 2 to 3 green chilies - chopped or 1 to 2 teaspoons chopped green chillies
- 2 inch ginger or 2 teaspoons chopped ginger
- 6 to 7 garlic medium-sized, or 2 teaspoons chopped garlic, cloves
- 1 tablespoon coconut grated
- 1 inch cinnamon
- 2 cloves
- 2 green cardamom
- ½ teaspoon fennel seeds
- 4 to 5 tablespoons water or add as required
Other ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 inch cinnamon
- 2 cloves
- 1 green cardamom
- 1 tej patta - large or 2 to 3 small tej patta (brinji elai or brinji leaf )
- ½ cup onion or 1 medium onion, thinly sliced, sliced
- ⅓ cup tomato or 1 medium tomato, chopped
- ½ to ¾ cup cauliflower chopped
- ½ cup carrot chopped
- ½ cup potato chopped
- ⅓ cup bell pepper green bell pepper, chopped
- ⅓ cup green peas - fresh or frozen
- ¼ cup green beans chopped (French beans
- 2 cups coconut milk
- ½ cup water
- salt as required
Instructions
For soaking rice
- Rinse basmati rice very well in water till the water runs clear of starch. Then soak rice in enough water for 20 to 30 minutes.
- After 20 to 30 minutes, drain all the water and keep aside.
Preparation
- In a small grinder jar take chopped coriander leaves, chopped mint leaves, green chilies, chopped ginger, chopped garlic and grated coconut.
- Add 1 inch cinnamon, 2 cloves, 2 green cardamoms and ½ teaspoon fennel seeds.
- Add 4 to 5 tablespoons water and grind to a fine and smooth green masala paste. Set aside.
Making brinji rice
- Heat 3 tablespoons oil in a 3 litre pressure cooker. You can also use ghee instead of oil.
- First add tej patta. Immediately add 1 inch cinnamon, 2 cloves and 1 green cardamom.
- Fry spices for a few seconds till they become aromatic.
- Then add ½ cup sliced onions. Stir and mix.
- Stirring often, sauté onions till they turn translucent or light brown on medium-low to medium heat.
- Then add ⅓ cup chopped tomatoes. Mix well and begin to sauté tomatoes on medium-low heat till they soften.
- Now add the ground green masala paste. Mix again and begin to sauté masala on a low heat till you see oil releasing from the sides of the masala paste or when you see oil specks at the top of the masala.
- Then add all of the chopped veggies. Mix very well and sauté veggies for a minute on low to medium-low heat.
- Then add the rice. Gently mix rice grains with the veggies.
- Now add 2 cups of coconut milk.
- Add ½ cup of water. If you use very thick coconut milk, then add ¾ cup water.
- Season with salt as required. stir and mix well. Check the taste of water and it should be slightly salty. If not, then add some more salt.
- Pressure cook on medium heat for 8 minutes or 1 to 2 whistles. When pressure drops down on its own, open the lid of the cooker.
- Gently fluff the rice and mix so that the top coconut milk layer gets mixed evenly with the bottom rice layer. Mix gently and do not over do.
- Serve veg Brinji Rice with any raita of your choice.
Notes
- Substitute basmati rice with seeraga samba or other fragrant rice according to preference; adjust water quantity as needed for different rice varieties.
- You can omit vegetables or add your favorite ones based on availability and taste.
- If fresh grated coconut is unavailable for the masala paste, omit it without drastically affecting the recipe.
- Blanch cauliflower in hot salted water for 5 minutes and rinse if concerned about worms or insects before adding to the dish.
- Coconut milk can be replaced with water or vegetable stock for a lighter flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 265mg | 11% |
| Potassium | 739mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3147IU | 63% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin C | 38mg | 42% |
| Vitamin E | 5mg | |
| Vitamin K | 15µg | |
| Calcium | 99mg | 10% |
| Vitamin B9 (Folate) | 58µg | |
| Iron | 6mg | 33% |
| Magnesium | 102mg | 26% |
| Phosphorus | 259mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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