A - Z Tamil Nadu Recipe Series ~ B for Brinji / Tamilnadu Style Brinji Rice Cooked in Coconut Milk

Brinji or vegetable brinji is a simple, delicious and easy one pot meal made with rice and mixed veggies, with it's origins in Tamil Nadu. Some believe the dish has Persian roots, since rice is called berenj in Iran, thus indicating that the dish might be a borrowed one. This rice dish is considered to be in existence way before biryani/pulao arrived in the region. Being older, the south Indian ingredients like coconut and pepper are incorporated into the recipe, thus making it different than biryani / pulao / tahiri dishes. Also the Tamil word for bay leaves, brinji elai comes from being generously used in the preparation of brinji.  

South Indian style short grain rice is preferred to make brinji. Flavored rice like seeraga samba would be a perfect fit but Basmati would be a nice substitution which is easy to source. It is possible that the earlier version used little or no vegetables but the modern versions uses the standard vegetables used in a pulao recipe. Also the early recipe must have relied only on pepper for the heat since chilies were still an unknown ingredient in the Indian subcontinent. A garnish of fried bread cubes or soya nuggets chunks to the finished dish is also common.

Over the years, I have been seeing brinji recipe where the standard spices like cloves, cinnamon and cardamom being used and onions get sautéed. I made a small portion following the recipe here which does not use those spices and also onion or tomatoes do not get sautéed. It is hard to even notice the fact that they were not sautéed.  I even skipped the garlic from the recipe as I am not a fan of it's flavor. The recipe still is a keeper as the dish is absolutely delicious and very easy to remember or follow. This is a fuss-free dish where all you do is chop a few vegetables and layer it to pressure cook. The recipe is a quick one if you overlook the one hour wait time that is needed for marinating the veggies in coconut-ginger-garlic paste and soaking the rice part. 

Here are some other rice based dishes from Tamil Nadu for you to enjoy.

Arsis Paruppu Sadam

Chettinad Vegetable Biryani / Kaikari Biryani

Dindigul Thalapakatti Veg Biryani 
Ellorai (Sweet Version)
Ellu Sadam / Sesame Seeds Rice

Iyengar Style Kadambam

Iyengar Puliyodharai

Kalkandu Saadam

Lemon Rice

Paal Pongal / Vellai Pongal

Sambhar Sadam

Yogurt Rice

Ven Pongal

Ingredients for marinating: (Yield 4 servings)

1/2 cup peeled and cubed potatoes

1/2 cup peeled and chopped carrot

1/2 cup shelled fresh / frozen peas

1/2 cup chopped mint leaves (I used both mint & cilantro)

1 tsp. red chili powder

1/2 tsp. ground pepper

1/2 cup coconut paste *

2 tbsp. ginger-garlic paste **(I omitted garlic.)

1 tsp. salt

* Grind 1/4 cup coconut to a paste using 1/4 cup water

** 6 garlic cloves and an inch piece of ginger ground to paste with little water. Use 1 tbsp. paste if using store bought one.

Ingredients for brinji:

1 cup Basmati rice

1 tbsp. ghee

3 bay leaves, crushed

2 medium sized onions, chopped

1 tomato, chopped

1/3 cup light coconut milk

2/3 cup water

Directions:

1. Add all ingredients mentioned under marination list to a wide bowl and mix well. Cover and leave it aside to marinate for about an hour. The mixture would release liquid after marination.

2. Rinse and soak rice in water for about an hour. Drain the rice after soaking period.

3. Add ghee to a 3 liter sized / small pressure cooker and add the torn bay leaves. 

4. Top it with chopped onions and tomatoes uniformly.

5. Spread half of the marinated vegetables along with the liquid over onion and tomato mixture.

6. Next add rice over the veggies in an even layer.

7. Layer it again with the remaining veggies.

8. Pour the coconut milk and water over it and close the lid.

9. Cook on medium flame for two whistles and turn off the stove. Wait until the cooker's valve pressure is gone. 

10. Wait for 15 - 20 minutes and open the lid. Fluff and serve with raita or vegetable korma.

This is going to be my contribution to this week's Blogging marathon, with the theme 'A -Z Series'. Check the page link to see what other marathoners are cooking.

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