Brinji rice recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Basmati rice - 1 cup
  2. Shredded Coconut - 1/2 cup
  3. Spit green chili - 4
  4. -- Vegetables --
    1. Chopped carrot - 1 cup
    2. Chopped green bean - 1 cup
    3. Pea - 1 cup
    4. Chopped potato - 1 cup
  5. -- To grind to a paste --
    1. Fennel seed - 1/2 teaspoon (tsp.)
    2. Poppy seed - 1 teaspoon (tsp.)
    3. Cashew - 8
    4. Garlic - 2 cloves
  6. -- For Tempering --
    1. Ghee - 2 teaspoon (tsp.)
    2. Cinnamon - 1 inch
    3. Cardamom - 1
    4. Bay leaf - 2
    5. Curry leaf - 4
  7. Salt - to taste

PREPARATION:

  1. Melt the 1 teaspoon (tsp.) of ghee and roast the vegetables and keep it aside.
  2. Soak the basmati rice for 30 minutes. Drain water and keep it aside.
  3. Grind the coconut with a cup of water and make coconut milk. (just squeeze the juice to get coconut milk)
  4. Grind fennel seeds, poppy seeds, cashews and garlic by adding water into a thick paste.
  5. Heat remaining ghee in a pressure cooker; add cinnamon stick, cardamom, bay leaf, curry leaf and sauté for couple of minutes.
  6. Now add grind paste; sauté for 2 minutes. Now add the soaked rice and cook for 2 minutes. (rice will turn into glass)
  7. Now add the green chili, salt to taste, roasted vegetables, coconut milk and bring to boil.
  8. Add a cup of water (rice is to liquid ration should be 1:2)  and pressure cook the rice for 2 whistle.
  9. Once the pressure is released serve the rice.

NOTES:

  1. Goes well with pachadi.



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