By Shreya Goswami
Also known as Brinji Sadam, this one-pot flavourful delicacy from Tamil Nadu is vegan and light. Try the recipe for your lunch box.
1.5 cups basmati rice, soaked 3 tbsp oil 1 bay leaf ½ cinnamon stick 1 green cardamom ½ cup cauliflower ½ cup carrots 1/3 cup peas 2 cups coconut milk ½ cup water Salt, to taste
For the spice paste: 3 tbsp coriander leaves 3 tbsp mint leaves 2 green chillies 1 tbsp ginger-garlic paste 1 tbsp coconut, grated 1 cinnamon stick 2 cloves 2 green cardamoms ½ tsp fennel seeds
Place all the ingredients for the spice paste in a grinding jar and grind to a fine paste using a little water if needed.
Heat oil in a pressure cooker, then add the bay leaf, cinnamon stick, green cardamom followed by the cauliflower, carrots and peas.
Once the veggies turn slightly brown, add the masala paste and saute until the raw smell is gone.
Now add the soaked rice and mix well. Add the coconut milk, water and salt. Mix well.
Seal the pressure cooker and cook the rice at a low heat for one whistle. Let the steam release naturally.
Open the pressure cooker, fluff up the rice gently and serve the Brinji Rice with any chutney or raita of your choice.