Rinse 1 cup of jeeraga samba rice under running water, till the water runs clear. Then, soak the rice grains for 30 minutes. After 30 minutes, drain the water completely and set the soaked rice aside.Notes: Rinse the rice grains very well, so while cooking the grains, they become fluffy and separate. If the extra starch does not get rinsed from the rice, it may become sticky or lumpy.Vegetables: - Chop 1 onion, 1 carrot,10 beans, 1 potato and slit 3 to 4 green chillies. Then, measure 1/2 fistful cleaned green peas and 1 fistful of mint leaves.Notes: veggies choice is purely optional or totally skip it to prepare plain brinji rice.-Also, extract 2 cups of fresh and thick coconut milk (do click here for the recipe with video)Quick Tips: Ready-made coconut milk can be used, but fresh coconut milk tastes good.
Measure 1 tsp of fennel seeds, 2 bay leaf, 2 cardamom pods, 2 cloves, 1 cinnamon stick and 1-star anise.For Seasoning:-Heat 2 tablespoons of ghee in a thick-bottomed pan and keep the flame to a low, so that you do not burn the ghee.Notes: Use a heavy-bottomed or nonstick pan, so the rice won’t get burnt at the bottom.-Then, add the fennel seeds, bay leaf, cardamom pods, cloves, cinnamon stick and star anise.-Fry in low flame till a nice aroma wafts from the spices.-Add the sliced onion and saute till translucent.
Add the ginger-garlic paste, green chilli and saute for a few seconds, till the raw smell leaves.Then, add the chopped, carrot, beans, potato and green peas. Saute again for 3 to 4 minutes, till the veggies turn a little soft.Now, add the mint leaves and saute for 3 to 4 seconds.
Now add 1 cup of soaked rice.Then, pour 2 cups of coconut milk (can reduce to 1.5 cups accordingly to the rice variety) and add the required salt. But ensure the rice is completely covered by coconut milk. Now, gently stir the rice for 1 minute with the seasonings so that the gheecoats the rice well.Notes: Do not over-stir or the rice grains may break.Transfer the rice to a vessel and pressure cook for 3 whistles. Once the pressure subsides by itself, open the lid and let it rest for 5 minutes. Then, fluff the rice gently using a fork and garnish with mint or coriander leaves.Notes: Can directly cook the rice in an instant pot or pressure pan as a one-pot meal.Serve this Brinji Rice Recipe with Green Peas Kurma.
Tips for Bay Leaf Pulao
1.Usually, Jeeraga Samba Rice is used to make this rice, which lends a unique flavor. But you can use Basmati Rice or Sona masoori too.2. Rinse the rice very well, until the water runs clear. Else the starch content in the rice, makes the rice sticky or lumpy.3. Soaking the rice is very important, as it helps to get soft and separate rice grains.4. Tempering in gheeadds a nice flavor but if worried about calories oil can also be used.5. Veggies choice is purely optional, or totally skip it to prepare plain Brinji Rice Recipe.6. Adjust green chili as per spiciness required for this Bay Leaf Pulao.7. Coconut milk can be replaced with water. But coconut milk gives richness and more taste.8. Also, don't use water or coconut milkmore than mentioned, else the rice becomes mushy.9. This Vegetable Brinji Sadham can be easily doubled or tripled if making for larger crowds.
Keyword Bay Leaf Pulao, Brinji Rice Recipe, Vegetable Brinji Sadham