Veggie Brinji / Coconut Milk Pulao/ Brinji Rice

Brinji is a very interesting name. When I came across this recipe, thought this is a dish made with brinjal, hence the name :). After some research, I learned that it is a type of rice variety made in Tamilnadu with veggies and coconut milk. This veg brinji is a very flavorful tamil style recipe which I adapted from kannamacooks. I have replaced the coconut paste with coconut milk, it tastes equally great with the coconut milk. It’s very easy for me to access coconut milk in cans, hence I decided to make it with the coconut milk which will also ease up from the job of grinding the coconut. Using canned coconut milk makes it easy to fix this rice on a busy day. It’s the best one pot meal that is so aromatic with copious amounts of veggies, mild spice and good coconut flavor. Have to try this rice to believe how yummy it tastes. It also tastes very similar to the rice pulao that is served in weddings with the kurma. This tastes great with kurma or simple onion-tomato raita.

Ingredients
basmati rice 1 cup
for marination
peas 1/2 cup
carrot 1/2 cup, diced
potatoes 1/2 cup, diced
green beans 1/2 cup, cut into 1 inch pieces
mint leaves 1/2 cup, finely chopped
red chilli powder 1 teaspoon
black pepper powder 1/2 teaspoon
coconut milk 1 cup
ginger garlic paste 2 tablespoon (or use 6 cloves garlic and 1 inch piece ginger grind into paste with little water)
salt 1 tsp or as per taste

for layering
ghee 2 tsp
bay leaves 3
onion 2 medium sized, chopped
tomato 1, chopped
coconut milk 1/3 cup
water 2/3 cup

Method
In a bowl add all the ingredients under the “for marination” section, mix well and let it marinate for 30 mins.
Wash and soak the basmati rice in water for 30 mins.
Turn on the stove or Instant pot set to sauté mode.
In a pan/Instant pot insert bowl add ghee, bay leaves, chopped onions and chopped tomatoes.
Add in half the quantity of marinated veggies along with the liquid from the marination.
Drain the soaked basmati rice and add it on top of the veggies to form an even layer.
Add in the coconut milk, water, and remaining marinated veggies.
Note:

• Don’t mix the contents in the bowl after adding in layers.
• No need to add extra salt to the rice as the veggie marinated mixture has enough salt

For cooking
Cooking in Instant Pot:
Close the lid, set to manual/pressure cook mode for 7 mins.
Set the vent to the sealing position. Let the pressure release naturally.

Cooking on stove top:
Cook it covered on medium flame for 12-15 mins till the rice is fully cooked or for 2 whistles when using a pressure cooker.
Switch off the flame and remove from heat.
Let the pressure release naturally.

For Serving
Open the lid, fluff the rice with a fork and enjoy with onion-tomato raita or kurma.

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