Vegetable Brinji

 Brinji vegetable rice


Ingredients


2 cups basmati rice

2 cups mixed vegetables

2 tbsp oil

1 tbsp ghee

1 tbsp ginger garlic paste

4 bay leaves

2 onions

1 tomato

2 green chili

4 tsp red chili powder

1 tsp turmeric powder

Salt as needed

3 cups of water

1 cup coconut milk

¼ cup finely chopped coriander leaves

Bread cut into cubes


Method


Wash the basmati rice and keep it aside for 20 minutes. In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee. Add the bay leaf, fennel seeds and green chillies. Saute for a minute and add the thinly sliced onions. Cook till it becomes translucent. Add chopped tomatoe. Now add the ginger garlic paste to this.

Saute till the raw smell of the garlic goes off.

Add red chili powder,salt and turmeric powder.

I added 4 tsp of red chili powder.

If needed you can add 1 tsp of biryani masala or garam masala too.

Now add the veggies (beans, carrots, potatoes, peas) 

Mix well and add the finely chopped mint leaves and coriander leaves.

Combine well and add the washed rice.

Now add in 2 cups of water and 1 cup coconut milk(extracted from coconut in mixer grinder).

Mix well and cover this with a lid. Stir in between. Switch off the flame after 15 minutes. After 5 minutes open the lid. Gently mix from the sides without breaking the rice. In a pan, heat 2 tbsp ghee. Fry cubed bread on that till golden brown. Garnish with coriander leaves and bread cubes. Kalyana vegetable brinji is ready to serve. Serve with onion raita.







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