Brinji sadham is a popular rice recipe in Tamil nadu.It is served with Vegetable kurma or Brinjal gravy as side dish.My friends in Chennai have told me much about this rice.But i don’t have any idea as i have neither tasted nor seen it.Last week i saw a picture of brinji rice along with brinjal gravy/Kathirikai kurma in facebook’s Food-fun-friends group.I really got tempted by the picture and asked the recipe.Special thanks to Edwin Edy for sharing the pictures of brinji rice & Brinjal gravy for biryani from a Tamil magazine.I tried brinjal gravy by referring that recipe and Mye’s blog.For this brinji recipe,i referred many blogs,asked some of my friends and tried it.I don’t know whether this is the authentic brinji recipe that is served in Hotels & marriage feast because i found so many variations for this particular recipe.I did not add any vegetables here & I have made it as plain pulao.It tasted awesome with this brinjal gravy.To enjoy brinji’s best flavor,u must try it with some spicy side dishes like kurma.I have shared a seperate post for brinjal gravy because this post will become too lengthy if i share it here .Soon i will try to post another version of brinji using freshly ground masala.Now lets see how to prepare this simple,flavorful brinji rice @ biryani leaf pulao recipe with stepwise pictures.
Brinji rice recipe
Brinji rice recipe-a popular rice variety of Tamil nadu
Prep time:30 Minutes
Cook time:15 Minutes
Total time:45 Minutes
1 cup = 200 ml
Basmati rice - 1 cup
Water or coconut milk - 1.75 cups
Salt - as needed
Cooking oil + ghee – 2-3 tbsp
Cinnamon - 1 inch stick - 2 nos
Cloves - 4 nos
Biryani leaf/Brinji leaves - 3 nos
Cardamom /Elakkai - 2 nos
Ginger-Garlic paste – 1/2 tbsp
Green chilli - 2 nos ( slit it)
Big onion - 1 no ( finely chopped)
Mint leaves+coriander leaves - a fistful ( optional)
Turmeric powder - 1/8 tsp ( optional)
Wash and soak the basmati rice in enough water for 30 minutes to 1 hour.Drain the water completely and roast the rice in a kadai adding 1 tbsp of ghee for few minutes.I din’t roast the rice here.
Now heat oil+ghee in a cooker base and saute the whole spices one by one.Then add the finely chopped onions,g&g paste and slitted green chillies.Saute till onion turns transparent.Don’t allow the onions to turn golden brown because the color of rice may not come white. Lastly add the finely chopped coriander & mint leaves( optional) and saute well.Add turmeric powder if u wish.In some hotels,they add and in some places,brinji is white in color.
Add the rice,water and salt.Check for taste and pressure cook in low flame for one whistle. After the steam is released,open the cooker and fluff the rice with a fork.Serve with any kurma or gravy !