Brinji rice with Onion-tomato raita

Brinji rice with Onion-tomato raita

Brinji rice with onion-tomato raita

Brinji rice is a  very popular rice variety in the hotels in Tamilnadu. This is an amazingly flavorful rice variety. This rice owes its flavor to the whole spices that are sauteed in ghee. Fried bread pieces can be added for a more chewy texture. The vegetables commonly used are carrots, potatoes, beans and peas.

Some spicy vegetable gravy would make for a great side for this dish. However, I paired it with a very breezy onion-tomato raita. We liked this combination too.

Here's presenting Brinji rice

Ingredients

Basmati rice- 2 cups (thoroughly rinsed and soaked)
Carrots- 1/2 cup (cubed)
Potatoes-1/2 cup (cubed)
Beans- 1/2 cup (chopped into 1" pieces)
Onions- 1 cup (thinly sliced)
Ginger- garlic paste - 2 tsps*
Green chillies- 2
Cilantro leaves- a handful
Coconut milk-2 cups
Salt- to taste
Ghee- 3 tbsps

Notes

1. Drain the basmati rice, and fry it in 1 tbsp of ghee for a couple of minutes. The rice will take on a glossy look. Sauteeing the ricein ghee gives a good flavor, and also helps the rice retain its texture.
2. Store bought ginger garlic paste may be used. I personally recommend making it fresh at home. This not only imparts a better flavor, but we can avoid commercial preservatives as well. However, if you are hard pressed for time, store bought varieties will come in handy.*

Recipe for ginger garlic paste

Ingredients

Ginger- a small chunk (skin peeled and cut into small pieces)
Garlic- 4 cloves (skin peeled and minced)

Preparation

In a mixer, add the ginger, garlic, and grind to a paste, without adding water. Use it in the recipe.

Whole spices used in seasoning

Brinji leaf(Bay leaves)- 3 to 4
Cloves - 4 nos
Cardamom- 5 to 6 pods
Cinnamon- 1 stick (I used cinnamon powder)
Star Anise- 2 to 3
Nutmeg powder- 1 tsp

Preparation

In a heavy bottomed kadai, heat 2 tbsp of ghee. Saute all the whole spices over a medium flame, taking care not to burn them. Add the thinly sliced onions and the green chillies. Saute until the onions turn slightly transclucent. Now add 2 tsps of the ginger garlic paste. Over a low flame, roast all these ingredients, until the raw smell of the ginger garlic paste is minimized.

Tip in all the chopped veggies (carrots, beans and potatoes) and the cilantro leaves. Saute them for 5 - 6 minutes.

Now add the basmati rice,coconut milk, water and salt. Stir gently to mix everything well. If using a pressure cooker, pressure cook over a medium flame for 2 whistles.

If cooking over stove-top, cook covered over a low flame, until the rice is perfectly cooked, and the vegetables are fork-tender.

Once done, transfer to a serving bowl. Enjoy this yummy brinji rice with a side dish of your choice.

Notes

1. Since this rice is cooked in coconut milk, accordingly adjust the quantity of water to be used. Generally the proportion of water required to cook the rice, will vary depending on the age and the quality of the rice.  I use a proportion of (1:2- rice: water) for cooking. If using 2 cups of coconut milk, adjust the quantity of water accordingly)

Brinji rice

Onion- tomato raita

Onion tomato raita

Ingredients

Onions- 1 cup (finely chopped)
Tomatoes-1/2 cup (finely chopped)
Chilli powder- 1 tsp
Unflavored yogurt/homemade curd- 1 cup
Chopped cilantro leaves (for garnish)
Salt- to taste

Preparation

In a bowl, take the chopped onions and add a pinch of salt to it. Keep covered for 15-20 minutes. The onions will release water. Gently squeeze out the water from the onions, and discard this water.

To this bowl, add the chopped tomatoes, chilli powder, salt and a cup of curd. Mix well.Top with cilantro leaves for garnishing.

Refrigerate until ready to be served.

Notes

1. Raita tastes best if the curd is not sour.
2. A pinch of salt has already been added to the onions. Keep this in mind, when adding more salt to the raita.