All this while, I was always under the impression that Biryani was colloquially called as Brinji in Tamil Nadu . Not sure, how I got that into my head ;well am thinking still !
Coming to my encounter with Brinji; recently on our way back from Chennai ,we had a lunch stop over at famous restaurant near Kanjivaram and that's where I first tasted this Brinji . I had ordered a mini thali which had 3 flavored rice along with some Poori and curry . One of the flavored rice looked like pulao,but it was garnished with bread crumbs .
Intrigued by that presentation, I asked the waiter what's that and he replied "Akka adhu Brinji". That was my first taste of Brinji a.k.a Birinji .
Without wasting a moment ,I took a spoonful and I must tell you; I totally fell in love with the flavors . That's when my myth was broken and I realized that Brinji is not Biryani and also it is a vegetarian recipe and has no meat .
It was a riot of flavor explosion. The essence from fennel;sombu as it is called in Tamil and slightly over powering flavor of ginger, garlic ,bay leaf mint along with the vegetables was a treat to the taste buds.
What is Brinji ?
Brinji is made using Jeera Samba rice which is a native rice used for Biryanis in TN . A melange of flavors from whole spices , fresh mint , ginger garlic paste along with fresh vegetables is what makes Brinji a delight .
The other main flavor enhancer is the use of coconut milk to cook the rice. The subtle sweetness from the coconut milk lends a wonderful balance of flavors to the palate with every mouthful .Served with a slightly watery onion raita and a veg kurma, the Brinji is a whole meal by itself and keeps us full .
I wanted to try this Brinji ever since I tasted it,but somehow it kept getting delayed, but today we wanted to eat something different for lunch and I immediately told hubby I am making Brinji that too with my own recipe trying to replicate what I ate remembering the taste .
I am told that Brinji is a very common in the vegetarian menu during Christmas and New Year parties in Tamil Nadu . So for the upcoming year end parties, you could also make it for your office potluck or friends' get together .
Cooking Time- 30 mins
Complexity - medium
Serves - 3 to 4
Ingredients
1 cup coconut milk (canned or home made)
2 cups water
1 carrot cut into long strips
2 small potatoes cut into long strips
8 to 10 French beans cut into 1 " strips
1 medium onion cut length wise
3 to 4 green chillies slit
2 tbsp ginger garlic paste
2 bay leaves /tej patta/ birinji elai
3 to 4 cloves/lavang
1 inch stick cinnamon/dalchini/pattai
2 to 3 cardamom/elaichi /elakkai
1.5 tsp fennel /saunf /sombu
Handful of chopped mint leaves
Handful of chopped corriander leaves
Salt as needed
2 tbsp cooking oil
3 tbsp ghee
Method
- Wash the basmati rice and soak it in water for 20 mins and then drain it .
- Heat the pressure cooker vessel with oil and ghee .
- Crackle the fennel seeds and the whole spices until they turn aromatic.
- Saute the onions until transparent followed by the mint leaves , ginger garlic paste and vegetables.
- Let the fat coat the vegetables and saute ginger garlic until the raw flavor is lost . This will prevent the ginger garlic paste from burning and sticking to the pan's base .
- Add required salt ,coconut milk and water . Bring it to a boil .
- Add the drained Basmati rice. Check for salt and adjust if needed. Add the fresh corriander and close the cooker lid .
- Pressure cook for 2 whistles on high flame and turn off. Let the pressure release naturally.
- Open it and wait for 5 mins before you can fluff it . Trying to fluff immediately will make it mushy .
- Roast cashews in ghee and add it to the brinji . You may also add some fried or toasted bread crumbs for extra taste.
- Serve hot with onion raita and a gravy of your choice.
I had my first brinji in TN only, many many years ago.. and yes an explosion of flavours from the sombu and the coconut milk. This is a great recipe share, priya ! - Kalyani
ReplyDeleteBrinji sounds flavoursome and ideal for our weekend menu. The addition of coconut milk makes it unique and tasty.
ReplyDeleteVegetable brinji looks totally inviting priya! Can almost feel the aroma of the rice and the fresh spices! Hearty and delish meal!
ReplyDeleteWow,wow, wow, this is exactly what I need right now. A hot comforting plate of rice with veggies and bursting with flavours. Vegetable Brinji noted down for tomorrow's lunch as I have all the ingredients.
ReplyDeleteThe rice recipe turns out perfect each time I try it. We seem to be making this a lot of late and loving it - Seema
ReplyDelete