Brinji Rice | Brinji Sadam

Brinji Rice | Brinji Sadam is a traditional South Indian rice dish that is rich and aromatic. Rice, vegetables, herbs, and spices are cooked in coconut milk, giving the dish a unique flavor. It is a very flavorful and wholesome dish and belongs specifically to Chettinad Cuisine.

In central Asia, especially in Iran (Persia), polished white rice is called berenj and Bay leaf is called Brinj in Tamil, and this is one of the main flavoring ingredients of this rice. Perhaps this is how the dish got its name.

Brinji is a pulao with vegetables, and we can use vegetables like carrots, beans, and peas. The prime ingredient for this rice is coconut milk. A coarse paste with fennel, ginger, and garlic enhances the flavor of the pulao.

For Brinji I have used short-grained rice, but one can cook this with any variety of rice. Basmati, the long-grained rice works very well too. Somehow I always feel that Basmati is perfect for North Indian cuisine, and short-grain local rice for South Indian. I know that’s not true, it’s just a mindset.

I prepared the Brinji Rice for a Chettinad Wedding Spread. Some of the other dishes on the leaf are Potato Masala, Vendakkai Mandi, Peerkangai Kootu.

Ingredients required for Brinji Rice | Brinji Sadam

Rice: we can use short-grained rice or Basmati rice, depending on our preference.

Coconut Milk: Coconut milk is a special ingredient that imparts a rich and creamy texture to the dish, enhancing its flavor. You can use store-bought coconut milk or extract it at home.

Spices: I use spices like fennel, cinnamon, cloves, cardamom, and bay leaves, which give the dish its characteristic taste.

Vegetables: I like to add carrots, peas, and beans to the Brinji rice. They add color, texture, and nutrition to the dish.

Onion: Onion is sautéed along with other spices to provide a savory base for the Brinji rice.

Tomato: It is optional to use tomato, I normally use it as it gives a delicious flavor to the rice.

Ginger-Garlic Paste: This paste adds a depth of flavor and aroma to the dish.

Green Chilies: Green chilies provide a mild spiciness to the Brinji rice.

Cashew Nuts: Cashews give a nice crunch and add richness to the rice.

Ghee and Oil: I use both ghee and oil for cooking the rice, but we can use just oil to make it vegan.

Salt: To enhance the overall taste of Brinji rice.

How to make Brinji Rice | Brinji Sadam

Prep Work

Wash and soak the rice in water for 30 minutes.
Slice the onions, and keep them aside.
Grind garlic, ginger, and fennel seeds into a coarse paste without adding water; keep aside.
Chop the tomato.
Slit the green chilly.
Peel the carrot and cut it into cubes.
Chop the beans and shell the peas.

Cooking Brinji

In a pressure cooker, add oil and ghee, both.
Once hot, add bay leaf, cinnamon, cloves, cardamom, and cashew nuts. Give a quick toss, and let the aroma release.
Next, add onions and green chili. Sauté till the onions turn translucent.
Now, add tomatoes, veggies, salt, and red chili powder. Cook till tomatoes are mushy.
Add the drained rice, mix gently, and add one cup of thick coconut milk along with a cup of water.
When the water starts boiling, add mint leaves.
Mix well and check for salt.
Close the cooker with the lid.
After the first whistle simmer for five minutes and switch off the gas.
Serve hot with Vegetable or Onion Raita.

Serving Suggestions

Brinji rice is a flavorful and aromatic rice dish commonly served in South Indian cuisine. There are various ways to serve Brinji rice, and here are a few popular options:

• Solo Dish: You can serve Brinji rice as a standalone dish, garnished with some fried onions, fresh cilantro, and cashew nuts. It’s a delicious and satisfying meal on its own.
• Raita: Pair Brinji rice with a cooling raita. Vegetable Raita and Onions Raita, both pair well with Brinji Rice.
• Vegetable Kurma: Serve Brinji rice with a side of vegetable kurma.
• Pappadams: Crispy and crunchy, thin lentil-based pappadams are a common accompaniment with Brinji rice.
• Pickles: Serve pickles alongside Brinji rice to add a tangy and spicy element to the meal.

Storage Suggestions

I always recommend fresh food. , but at times we have to store food.
We can store Brinji Rice for two-three days in the refrigerator. I store them in airtight containers after the rice has come to room temperature. This helps prevent condensation inside the container, which can lead to spoilage.

Freezing: Portion the rice into smaller containers or freezer bags, ensuring they are airtight and sealed properly. When ready to eat thaw and heat properly in a microwave or on a stovetop.

Tetra Pack vs Homemade Coconut Milk

The choice between using tetra-pack coconut milk and extracting coconut milk at home depends on your preference and convenience.

Tetra Pack Coconut Milk:

Convenient: Tetra pack coconut milk is readily available in stores, and we save time.
Consistency: Tetra pack coconut milk has a consistent texture and flavor, ensuring uniformity in our dishes.
Shelf Life: Tetra pack coconut milk has a longer shelf life than freshly extracted milk.
Time-Saving: Using store-bought coconut milk saves time, especially when we are in a hurry, or on those busy days.

Extracting Coconut Milk at Home:

Fresh: Extracting coconut milk at home ensures the freshness of the milk.
No Additives: Homemade coconut milk is free from preservatives or additives. It surely is a healthy and natural option.
Customization: When making coconut milk at home, we can adjust the thickness and consistency according to our preferences.

Notes

Brinji Rice is very flavourful and you can use any variety of rice.
Prep work makes it easy to make the dish.
I have used a pressure cooker to cook the rice, but you can also cook with the absorption method.
You can add a different variety of veggies according to your taste.
I like to serve vegetable or onion raita with Brinji Rice, but you can serve simple plain curd too.