Brinji rice | Veg brinji Sadam

Brinji rice recipe,Tamilnadu brinji rice, veg brinji Sadam with coconut milk, pressure cooker brinji, vegetable brinji rice, south Indian wedding brinji, brinji Saddam, vegetable Brinji , step-by-step pictures and video recipe. Check out the vegetable brinji  video and If you like the video pls SUBSCRIBE to my channel

Authentic Tamil Nadu style one pot flavorful rice prepared with mixed vegetables, and coconut milk.

Can I use other vegetables for the pulao recipe?

Traditionally these vegetables are added in catering-style brinji recipes. You can use vegetables like corn, capsicum, mushroom, etc. for pulav. Paneer can also be added.

Can I use curd instead of coconut milk?

If you are following the recipe coconut milk gives the best flavor. Curd might not give the exact

Why do I use croutons for Vegetable pulav?

Croutons are optional. I prefer using it as it is handy. You can toast / deep fry bread and add it to the coconut milk vegetable pulao. Alternatively, you can roast bread in ghee and add it to the pulav.

Can I increase coconut milk?

To get the best reception-style veg brinji follow the recipe as mentioned. Altering the coconut milk might turn coconut milk veg pulao flavor.

Can I cook vegetable brinji sadam in the instant pot?

Yes, for the instant pot version avoid soaking the rice. cook for 5 minutes and do natural pressure release.

Can I cook vegetable brinji in oil?

Yes, using ghee is optional but it gives a good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma.

Pressure cooked based recipes in TMF

Variety rice recipes in TMF

Vegetable Biryani

Ingredients:

To soak

1 cup Basmati Rice

Enough water

Coconut milk brinji

1/2 tablespoon oil

Small piece cinnamon, bay leaf

Clove 1

Cardamom 1

fennel seeds 1 tsp

Poppy seeds 1 tsp

1/2 tbsp Ghee

1 tablespoon ginger garlic paste

1/2 cup onion

2 green chilli

7 cashews

225 grams of mixed vegetables (carrot, beans, peas, potato)

3/4 cup coconut milk

1/2 teaspoon sesame oil

3/4 cup water

Croutons - as required

How to make coconut milk brinji saadam with step-by-step pictures :

• First, wash and soak for 10 minutes

• Add oil and ghee to the pressure cooker

• Turn on the stove to medium flame and heat

• Add cashews and saute till they turn golden brown 

• furthermore add bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; temper

• Furthermore, add onion and mix well

• Add green chili and ginger garlic paste; mix well and cook

• Furthermore, Add carrots, beans, frozen peas, and potato; mix well

• Add salt and saute for 30 seconds

• Furthermore, add rice and saute for 30 seconds

• Add coconut milk and water; boil

• After the coconut milk starts to a frothy boil,  mix well to make sure the rice is not stuck to the cooker

• Add sesame oil and pressure cook for two whistles; turn off the stove

• After the pressure subsides naturally, open the cooker
• Gently fluff the rice

• Finally, add croutons before serving

Brinji rice

veg brinji with coconut milk

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Ingredients

To soak

• 1 cup Basmati Rice
• Enough water

Coconut milk brinji

• 1/2 tablespoon oil
• Small piece cinnamon bay leaf
• Clove 1
• Cardamom 1
• fennel seeds 1 tsp
• Poppy seeds 1 tsp
• 1/2 tablespoon Ghee
• 1 tablespoon ginger garlic paste
• 1/2 cup onion
• 2 green chilli
• 7 cashews
• 225 grams of mixed vegetables carrot, beans, peas, potato
• 3/4 cup coconut milk
• 1/2 teaspoon sesame oil
• 3/4 cup water
• Croutons - as required

Instructions

• First, wash and soak for 10 minutes
• Add oil and ghee to the pressure cooker
• Turn on the stove to medium flame and heat
• Add cashews and saute till they turn golden brown
• furthermore add bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; temper
• Furthermore, add onion and mix well
• Add green chili and ginger garlic paste; mix well and cook
• Furthermore, Add carrots, beans, frozen peas, and potato; mix well
• Add salt and saute for 30 seconds
• Furthermore, add rice and saute for 30 seconds
• Add coconut milk and water; boil
• After the coconut milk starts to a frothy boil, mix well to make sure the rice is not stuck to the cooker
• Add sesame oil and pressure cook for two whistles; turn off the stove
• After the pressure subsides naturally, open the cooker
• Gently fluff the rice
• Finally, add croutons before serving

Video

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Notes

1. Traditionally these vegetables are added in catering-style brinji recipes. You can use vegetables like corn, capsicum, mushroom, etc. for pulav. Paneer can also be added.
2. Curd might not give the exact taste so I would recommend homemade or store bought coconut milk
3. Croutons are optional. I prefer using it as it is handy. You can toast / deep fry bread and add it to the coconut milk vegetable pulao. Alternatively, you can roast bread in ghee and add it to the pulav
4. You can add mint and coriander leaves 
5. To get the best reception-style veg brinji follow the recipe as mentioned. Altering the coconut milk might turn coconut milk veg pulao flavor
6. For the instant pot version avoid soaking the rice. cook for 5 minutes and do natural pressure release
7. Using ghee is optional but it gives a good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma

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