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Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side and chilled onion raita at the background.
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5 from 2 votes

Brinji Rice

Brinji rice or Brinji is a South Indian style pilaf replete with whole spices, fresh herbs and veggies.
Prep Time10 minutes
Cook Time15 minutes
Soaking Time20 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian, Tamil
Servings: 4 people
Calories: 933kcal

Equipment

  • 1 6 qt Instant Pot You can also use a regular stove top pressure cooker. Please read blog post.
  • 1 set of measuring cups and spoons
  • 1 ladle

Ingredients

For the rice

  • 1 cup Basmati rice 1 cup here- 250 ml
  • 1.5 cups water for soaking

For the Brinji

  • 2 tbsp ghee or oil for a vegan version
  • 2 bay leaves
  • 4 cloves
  • 1/2 inch cinnamon stick
  • 4 strands mace
  • 4 green cardamoms
  • 2 star anise
  • 1.25 tsp fennel seeds
  • 1.5 cups thinly sliced onions
  • 1.5 tsp Ginger garlic paste
  • 3/4 tsp red paprika ( Red chili powder)
  • 3/4 tsp Garam masala
  • 2.25 tsp salt or to taste
  • 3/4 cup finely chopped tomatoes
  • 4 green chilies Serrano chilies work well too
  • 4 tbsp finely chopped cilantro leaves coriander leaves
  • 25 fresh mint leaves
  • 2 cups mixed vegetables please read blog post for more details
  • 3/4 cup low fat coconut milk
  • 1/2 cup water

For Topping

  • 3 slices white bread
  • 1 cup oil

Instructions

Prep work

  • Wash the Basmati rice in a colander.
  • Transfer to a mixing bowl and add 1.5 cups water.
  • Let it soak for 20 minutes.
  • Start a kitchen timer and begin prepping veggies and other ingredients.
  • When the rice has finished soaking, immediately drain it in a colander and set aside.

Frying bread

  • Cut each slice of bread into 16 small squares.
  • Heat a pan with oil.
  • Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.

Instant Pot Vegetable Brinji Rice

  • Insert the inner pot into the Instant Pot.
  • Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes.
  • Add the ghee and wait for the display to read HOT.
  • When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter.
  • Now, add the ginger garlic paste and onions.
  • Saute for 1 minute until the onions turn pink and soft.
  • Tip in the red chili powder and garam masala along with the salt.
  • Mix and saute for 20 seconds.
  • Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy.
  • Now, add the mint leaves and coriander leaves.
  • Stir well and saute till they are wilted.

Instant Pot cooking time and mode

  • Add the chopped veggies and mix well.
  • Now, add the coconut milk and water.
  • Tip in the soaked rice and stir well to combine.
  • Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes.
  • Wait for the cooking cycle to complete.
  • As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.
  • Open the lid and wait for 2 minutes before fluffing the rice.
  • If you are adding the fried bread pieces, then add them now and mix gently to fluff the rice.

Notes

The soaking time for the rice is 20 minutes if you are going to use the Instant Pot. Reduce the soaking time to 15 minutes if you are using the pressure cooker. 
  1. Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
  2. For measuring the rice and water in this recipe, I have used  a 250 ml measuring cup.
  3. Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
  4. If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately. 
  5. Adding fried pieces of bread is completely optional. 
  6. Instant Pot timings may vary based on geographic locations.
  7. Nutritional values are provided here as a courtesy. Please consult a certified nutrition and diet expert for more information.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 933kcal | Carbohydrates: 73g | Protein: 10g | Fat: 68g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1641mg | Potassium: 516mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5346IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 3mg
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