brinji rice recipe, brinji sadham recipe
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5 from 2 votes

Brinji Rice

Veg brinji is a delicious one pot dish made with spices, coconut milk, rice and mix veggies. The recipe comes from Tamil Nadu.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main course
Cuisine: south indian, tamil nadu
Servings: 4
Calories: 651kcal
Author: Dassana Amit


for soaking rice

  • 1.5 cups basmati rice
  • enough water for soaking rice

for ground masala paste

  • 3 tablespoons chopped coriander leaves
  • 3 tablespoons chopped mint leaves
  • 2 to 3 green chilies - chopped
  • 2 inch ginger or 2 teaspoons chopped ginger
  • 6 to 7 medium garlic cloves or 2 teaspoons chopped garlic
  • 1 tablespoon grated coconut
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • ½ teaspoon fennel seeds
  • 4 to 5 tablespoons water or add as required

other ingredients for brinji rice

  • 3 tablespoons oil
  • 1 inch cinnamon
  • 2 cloves
  • 1 green cardamoms
  • 1 large tej patta or 2 to 3 medium to small tej patta (birinj elai or indian bay leaf)
  • ½ cup sliced onions or 1 medium onion, thinly sliced
  • cup chopped tomatoes or 1 medium tomato, chopped
  • ½ to ¾ cup chopped cauliflower florets
  • ½ cup chopped carrots
  • ½ cup chopped potato
  • cup chopped capsicum
  • cup green peas - fresh or frozen
  • ¼ cup chopped french beans
  • 2 cups coconut milk
  • ½ cup water
  • salt as required


for soaking rice

  • Rinse 1.5 cups basmati rice very well in water till the water runs clear of starch. Then soak rice in enough water for 30 minutes.
  • After 30 minutes, drain all the water and keep aside.

preparation for brinji rice

  • In a small grinder jar take chopped coriander leaves, chopped mint leaves, green chilies, chopped ginger, chopped garlic and grated coconut. 
  • Add 1 inch cinnamon, 2 cloves, 2 green cardamoms and ½ teaspoon fennel seeds (saunf).
  • Add 4 to 5 tablespoons water and grind to a smooth masala paste. Keep aside. 

making brinji rice

  • Heat 3 tablespoons oil in a 3 litre pressure cooker. You can also use ghee instead of oil. Add 1 large tej patta or 2 to 3 medium to small tej patta (birinj elai).
  • Immediately add 1 inch cinnamon, 2 cloves and 1 green cardamom.
  • Fry spices for a few seconds till they become aromatic.
  • Then add ½ cup sliced onions. Stir and mix. 
  • Stirring often, sauté onions till they turn translucent or light brown.
  • Then add ⅓ cup chopped tomatoes. mix well and begin to sauté tomatoes on medium-low flame till they soften.
  • Now add the ground masala paste. mix very well and begin to sauté masala on a low flame till you see oil releasing from the sides of the masala paste. 
  • Then add the veggies. mix very well and sauté for a minute.
  • Then add the rice. gently mix rice grains with the veggies.
  • Now add 2 cups coconut milk. 
  • Add ½ cup of water. If you use very thick coconut milk, then add ¾ cup water.
  • Season with salt as required. stir and mix well. Check the taste of water and it should be slightly salty. If not, then add some more salt.
  • Pressure cook on medium flame for 8 minutes or 1 to 2 whistles. when pressure drops down on its own, open the lid of the cooker.
  • Gently fluff the rice and mix so that the top coconut milk layer gets mixed evenly with the bottom rice layer. Mix gently and do not over do.
  • Serve veg brinji rice with any raita.


Calories: 651kcal | Carbohydrates: 75g | Protein: 10g | Fat: 36g | Saturated Fat: 23g | Sodium: 120mg | Potassium: 722mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3140IU | Vitamin C: 38.3mg | Calcium: 88mg | Iron: 5.9mg