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Sunday, December 20, 2015

Brinji Rice (Tamilnadu Pulav)

Brinji rice is very famous in Tamilnadu. Brinji means Bay leaves or Tejpatta. So, this is a simple rice dish made with simple ingredients but Bay leaves and coconut milk are the ones that bring the actual flavor to the rice.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves : 3-4


Basmati Rice: 1.5 cups 
Onion : 1 sliced
Green chilies: 3 slit
Ginger garlic paste: 1 tbsp 
Coconut milk: 1.5 cups 
Water : 1 1/4 cups 
Garam masala: 1 tsp 
Salt to taste 
Coriander leaves/cilantro: 1/2 cup

For tempering:
Ghee : 3 tbsp 
Bay leaves: 3
Cloves : 5
Cinnamon: 1" stick
Elachi/ Green cardamom: 3
Shahi jeera : 1/2 tsp 
Cashews : 3 tbsp 
Star anise : 1

Soak rice for 30 minutes.
Heat ghee in a vessel and add all ingredients for tempering, fry for 1 minute. 
Add green chilies and onions and sauté till they turn translucent.
Add ginger garlic paste and fry for 1 minute.
Add drained rice and fry for 3 minutes, toss well. Don't mix.
Add garam masala, salt, coconut milk, water and cilantro. Bring it to a boil and simmer. Close lid and cook for 5-7 minutes or until rice is done. 
Let it rest for 10 minutes before opening the lid.
Fluff up the rice with a fork and serve hot with gravy or raita.

1 comment:

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