Name: Madras brinji rice recipe by Priyadharshini Selvam at BetterButter
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Ingredients: Basmati Rice/ Jeera samba – 2 cups; Ghee or Oil- 2 tblspn; Thick Coconut Milk- 1 cup; Water – 1 cup; Onion – 1 sliced thinly; Tomato - 1 chopped; Ginger Garlic Paste – 2 tblspn; Green Chilli – 2 slit; Coriander leaves – a bunch; Pudina leaves- handful; Whole Spices:; Cinnamon - 1 small stick; Cardamom – 4 crushed; Cloves - 4; Bay Leaf / Brinji Ilai – 2; Cashews – 2 tblspn

ABOUT Madras brinji rice RECIPE

Residing country: Malaysia. This flavourful madras brinji rice reminds me of my Chennai days . A quick lunch box recipe for any indian food lover.

Ingredients Serving: 4

Basmati Rice/ Jeera samba – 2 cups
Ghee or Oil- 2 tblspn
Thick Coconut Milk- 1 cup
Water – 1 cup
Onion – 1 sliced thinly
Tomato - 1 chopped
Ginger Garlic Paste – 2 tblspn
Green Chilli – 2 slit
Coriander leaves – a bunch
Pudina leaves- handful
Whole Spices:
Cinnamon - 1 small stick
Cardamom – 4 crushed
Cloves - 4
Bay Leaf / Brinji Ilai – 2
Cashews – 2 tblspn

Instructions

Soak basmati rice/ jeera samba rice for 30 mins.
Drain it and fry it a tsp of ghee for 5 mins. Remove and set aside.
Now heat ghee in a pressure cooker. Add all the whole spices and saute for a min.
Add in onions, coriander leaves, pudina leaves and green chilli. Saute this for 5 mins. Add in ginger garlic paste and mix well.
Season with some salt. Add chopped tomatoes and fry for few minutes. Add in the fried basmati rice and toss well.
Pour in some coconut milk and water and bring it to a boil.
Simmer the flame and cover the pressure cooker and cook it for 1 whistle and simmer for 10 mins.
Switch off the flame and let the pressure go all by itself. Fluff it up with a fork and garnish with coriander leaves.

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