Brinji Rice
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Yummy Rice with the flavours of Fried Onions, Sautéed Fresh Spices,  Bay leaves and Coconut milk. The taste is enhanced by adding  the crunchy cashews and this rice is ideal for children and all age groups. Spicy Vegetable Kuruma serves as best combination for this delicious rice...
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Ingredients
- Basmathi rice 2 cups
- Coconut milk extracted from half coconut 3 1/2 cups
- Thinly sliced onions 2
- Slitted green chillies 3
- Bay leaves 3
- Garlic heads 10
- Cumin seeds 1/2 tea spoon
- Cloves Cinnamon, crushed coarsely 1 tea spoon
- Cardamom pod 1
- Cashews 7
- Butter or Ghee 2 tb spoons and Oil 1 tb spoon
- Salt
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Instructions
- Grind grated coconut with water in a mixie and extract the milk by filtering it. Add enough water and squeeze out the milk to get 3 1/2 cups of coconut milk and keep aside. Wash the basmathi rice once and take the water out. Keep the rice aside.
- Heat a broad pan with 2 tb spoons of butter and one table spoon of oil. Add the cumin seeds. Once they splutter add the bay leaves and fry well. Now add cashews and fry till the colour changes.
- Now add the sliced onions, garlic heads and green chillies and keep frying for 2 minutes in medium flame. Now add the crushed spices and cardamom pod and stir well.
- Add the washed basmathi rice and give a gentle stir. Pour the coconut milk and required salt to it.
- Cover the pan with a lid and keep the flame low. Let it to boil for 15 minutes.
- After 15 minutes open the lid and stir gently. Make sure the water is completely dry and the rice is boiled. If not cook for 2 more minutes. Switch off the stove. Serve hot with spicy vegetable kuruma.
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