Recipe #9: Birinji/Brinji Rice (Manja Bua)
This basically is the biriyani preparation without meat. The process is almost the same to end up as a chicken biriyani.
Ingredients:
1) 1 large onion
2) 4 green chillies; 6 cloves of peeled garlic; slice of ginger (washed thoroughly)
3) 3 large handfuls of pudina (mint) leaves, washed well
4) 1 brinji leaf; 3 marathi moggu; 4 cloves (or patte-lavanga?~confirm)
5) Basmati rice/Jeera rice - 1 large cup (or 2 small cups full) (Note: Jeera rice gives a similar flavour to that of the basmati and is much cheaper)
6) 3 large cups of coconut milk (about half a shell of coconut -made into pieces- is put in the larger mixer jar along with warm/mild hot water so that the milk can be extracted from it. Can do this to achieve the required quantity by adding one portion of warm water and filtering out the milk, then adding back the coconut along with a second portion of warm water, repeat the filtering and then finally with the third portion of warm water to extract the entire oil and milk from the coconut. Warm/mild-hot water is said to extract the milk in a better way and doing it in 2-3 sessions will extract maximum coconut flavour)
7) Turmeric powder (1/2 tbspn); salt (1 tbspn)
Preparation:
1) Cut up the onion into thin half slices (not chopped)
2) In a mixer jar put in the garlic, ginger and chillies and make a paste
3) In a kadai put in 2 large tbspns of oil and add in all the spices, the onions, the G-G-C paste
4) Then add the pudina ensuring that all the water is strained out
5) Start mixing the content within the kadai in medium flame until the content becomes a mild brown colour (along with the pudina)
6) In a pressure cooker add the 1 big cup of rice in after washing it. Based on this, a 1:3 ratio of rice:coconut milk is added into it. If 3 cups of milk isn't available we can make do with water
7) Add the fried content from the kadai into the cooker. A little milk can be used to rinse the kadai thoroughly for the spices and poured back into the cooker
8) Add the turmeric powder and salt finally and close the lid. Wait for the first whistle in high flame (or the time required to cook rice in the respective cooker).
9) Once the cooker is opened and the rice is cooked properly stir all the contents so that the coconut milk, spices, pudina and onions all get mixed well. Stir carefully so that the rice doesn't get broken into a paste (since it is hot)
This dish generally doesn't require any side dish as such and the taste does justice when eaten on its own. Since its flavour is of a biriyani it can go well with chicken fry/curry.
This basically is the biriyani preparation without meat. The process is almost the same to end up as a chicken biriyani.
Ingredients:
1) 1 large onion
2) 4 green chillies; 6 cloves of peeled garlic; slice of ginger (washed thoroughly)
3) 3 large handfuls of pudina (mint) leaves, washed well
4) 1 brinji leaf; 3 marathi moggu; 4 cloves (or patte-lavanga?~confirm)
5) Basmati rice/Jeera rice - 1 large cup (or 2 small cups full) (Note: Jeera rice gives a similar flavour to that of the basmati and is much cheaper)
6) 3 large cups of coconut milk (about half a shell of coconut -made into pieces- is put in the larger mixer jar along with warm/mild hot water so that the milk can be extracted from it. Can do this to achieve the required quantity by adding one portion of warm water and filtering out the milk, then adding back the coconut along with a second portion of warm water, repeat the filtering and then finally with the third portion of warm water to extract the entire oil and milk from the coconut. Warm/mild-hot water is said to extract the milk in a better way and doing it in 2-3 sessions will extract maximum coconut flavour)
7) Turmeric powder (1/2 tbspn); salt (1 tbspn)
Preparation:
1) Cut up the onion into thin half slices (not chopped)
2) In a mixer jar put in the garlic, ginger and chillies and make a paste
3) In a kadai put in 2 large tbspns of oil and add in all the spices, the onions, the G-G-C paste
4) Then add the pudina ensuring that all the water is strained out
5) Start mixing the content within the kadai in medium flame until the content becomes a mild brown colour (along with the pudina)
6) In a pressure cooker add the 1 big cup of rice in after washing it. Based on this, a 1:3 ratio of rice:coconut milk is added into it. If 3 cups of milk isn't available we can make do with water
7) Add the fried content from the kadai into the cooker. A little milk can be used to rinse the kadai thoroughly for the spices and poured back into the cooker
8) Add the turmeric powder and salt finally and close the lid. Wait for the first whistle in high flame (or the time required to cook rice in the respective cooker).
9) Once the cooker is opened and the rice is cooked properly stir all the contents so that the coconut milk, spices, pudina and onions all get mixed well. Stir carefully so that the rice doesn't get broken into a paste (since it is hot)
This dish generally doesn't require any side dish as such and the taste does justice when eaten on its own. Since its flavour is of a biriyani it can go well with chicken fry/curry.
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