Brinji rice is a popular South Indian style pilaf that uses whole spices, fresh herbs and thin coconut milk. This delicious one-pot rice pilaf is great for school and work lunches. All you need is a chilled Raita or a spicy Paneer curry and you are good to go. You can easily make this naturally gluten-free dish vegan as well.
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In this post, I will be sharing how to make this flavorful and aromatic rice in the Instant Pot and stove top pressure cooker. Use the table of contents below to navigate through this post easily.
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Seeraga Samba vs Basmati
Traditionally, this recipe uses only the short grained Seeraga Samba variety. But in the recent times, this cultivar has become a rare find and Basmati has taken over. You can always make this rice with Seeraga Samba. For the rice: water ratio, please check out our Seeraga Samba Biryani recipe.
I have used long grained Basmati in this recipe. This is ideal for beginner cooks or for anyone making this kind of recipe for the first time.
Ingredients
If I have to break down this recipe into building blocks, this is how it will look.
Basmati rice
Like I mentioned earlier, I have used Basmati rice. The most important thing in this recipe is to soak the rice for the exact amount of time mentioned. Please do not soak for longer.
Ghee
This dish tastes best when made using ghee. However, please switch to any neutral flavored vegetable oil or vegan ghee if you are looking for a plant-based recipe.
Whole spices
What is a pilaf or biryani without spices? This dish is no exception. It is replete with whole spices and I will not recommend skipping any of them. The secret to getting any Biryani right is to add the whole spices to the oil/ghee only after it has heated up well.
Always allow the spices to splutter and pop before adding the rest of the ingredients to bring out their flavors fully.
Ginger and garlic
Some store-bought ginger garlic paste is all you need here. But if you are a fan of freshly ground ginger and garlic paste, go right ahead. You will need 12 cloves of peeled garlic and 3 grams of peeled ginger root for this recipe. Pound them in a mortar and pestle and use them in place of the store- bought ginger garlic paste.
Onions
Unlike other regular pilaf and rice dishes, we will be slicing the onions thinly here. Slice them onions as thinly as possible and make sure to rub them between your hands and separate the layers.
Ground spices
We will just be using red paprika and garam masala for this. Assuming that this is available in most pantries, please do not skip them.
Tomato
Yep. You heard me right. This is another unique thing about this recipe. But do not use more tomatoes than what has been mentioned here.
Herbs
The lifeline of this wonderful rustic recipe lies in the fresh mint and cilantro. Please do not chop the mint. Toss them as is for a refreshing flavor in every bite. As for cilantro, use the freshest bunch possible.
Vegetables
Ideally, this rice is made without any vegetables. But since I like to make any dish that I make colorful and nutritious, I add carrots, peas, potatoes and beans. A bag of frozen mixed veggies come in very handy if you are in a pinch.
Other veggies that are great here include cauliflower, mushrooms and baby corn. You can also choose not to add any of these.
Coconut milk
Tinned coconut milk works very well. In fact, that is what I have used. I love the Sainsbury’s thin coconut milk for such recipes. Please read recipe notes for more details.
Fried bread topping
Now, this is my favorite part about this dish. When I was a kid, my neighbors used to prepare this dish and add deep fried pieces of bread to the cooked rice. The bread would soak up the flavors and soften up.
The result would be slightly soft but crispy at the edges bread squares that have absorbed all that flavor. In one word, heaven! But…but.. here is the thing. This one step is completely optional. In the spirit of a holiday, I indulged my family by adding these.
You can completely skip this. My hunch is that someone may have started this to fix mushy rice or overly salty rice. The bread works well and absorbs extra moisture and balances the salt as well. But eventually, it turned out to a trend.
Vegan and Gluten free version
To make this dish vegan and GF, please use oil or vegan ghee to saute the veggies etc and skip adding the fried bread. Or you can add gluten-free bread that has been deep fried as well.
Serving suggestions
This rice is very mildly spiced. If you are a fan of spicy food, then you can pair this with a spicy curry like Paneer Takatak. You can also serve this with any chilled Raita of your choice.
Recipe Notes
- The soaking time for the rice is 20 minutes if you are going to use the Instant Pot. Reduce the soaking time to 15 minutes if you are using the pressure cooker.
- Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
- For measuring the rice and water in this recipe, I have used a 250 ml measuring cup.
- Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
- If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately.
- Adding fried pieces of bread is completely optional.
Method
Prep work
Wash the Basmati rice in a colander. Transfer to a mixing bowl and add 1.5 cups water. Let it soak for 20 minutes. Start a kitchen timer and begin prepping veggies and other ingredients.
When the rice has finished soaking, immediately drain it in a colander and set aside.
Pressure cooker Brinji
Heat a 3 liter deep pressure pan with ghee. Add the whole spices, 1.25 teaspoon fennel seeds and wait for them to splutter. As soon as they splutter, add the ginger garlic paste and sliced onions.
Sauté till onions turn pink and soft. Tip in the red chili powder and garam masala along with the salt. Mix and sauté for 20 seconds on low heat. Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy. Now, add the mint leaves and coriander leaves. Stir well and sauté till they are wilted.
Adding veggies
Add the chopped veggies and mix well. Now, add the coconut milk and water. Stir well and wait for it to simmer gently. This takes about 3 to 4 minutes on medium heat. Add the soaked rice when the mixture begins to simmer. Stir well to combine.
Pressure cooking
Reduce the heat to medium. Ensure that the sealing ring / gasket has been fitted properly into the lid of the cooker. Close the cooker and wait for the pressure to build fully. You can see the pressure valve come up when this happens if you are using a newer model of pressure cooker.
When the pressure has built fully, put the weight on and cook on medium heat for 1 whistle. Immediately, switch off the flame and take off the heat. Wait for the pressure to release naturally. When done, open and fluff the rice with a fork. Serve hot.
Frying bread
If you are going to add fried bread pieces, you can fry the bread while the rice cooks. Cut each slice of bread into 16 small squares. Heat a pan with oil. Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.
Instant Pot Vegetable Brinji Rice
Insert the inner pot into the Instant Pot. Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes.
Add the ghee and wait for the display to read HOT. When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter. Now, add the ginger garlic paste and onions.
Sauté for 1 minute until the onions turn pink and soft. Tip in the red chili powder and garam masala along with the salt. Mix and sauté for 20 seconds. Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy. Now, add the mint leaves and coriander leaves. Stir well and sauté till they are wilted.
Instant Pot cooking time and mode
Add the chopped veggies and mix well. Now, add the coconut milk and water. Mix well. Tip in the soaked rice and stir well to combine. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.
Open the lid and wait for 2 minutes before fluffing the rice. If you are adding the fried bread pieces, add them now and mix gently.
Brinji Rice
Equipment
- 1 6 qt Instant Pot You can also use a regular stove top pressure cooker. Please read blog post.
- 1 set of measuring cups and spoons
- 1 ladle
Ingredients
For the rice
- 1 cup Basmati rice 1 cup here- 250 ml
- 1.5 cups water for soaking
For the Brinji
- 2 tbsp ghee or oil for a vegan version
- 2 bay leaves
- 4 cloves
- 1/2 inch cinnamon stick
- 4 strands mace
- 4 green cardamoms
- 2 star anise
- 1.25 tsp fennel seeds
- 1.5 cups thinly sliced onions
- 1.5 tsp Ginger garlic paste
- 3/4 tsp red paprika ( Red chili powder)
- 3/4 tsp Garam masala
- 2.25 tsp salt or to taste
- 3/4 cup finely chopped tomatoes
- 4 green chilies Serrano chilies work well too
- 4 tbsp finely chopped cilantro leaves coriander leaves
- 25 fresh mint leaves
- 2 cups mixed vegetables please read blog post for more details
- 3/4 cup low fat coconut milk
- 1/2 cup water
For Topping
- 3 slices white bread
- 1 cup oil
Instructions
Prep work
- Wash the Basmati rice in a colander.
- Transfer to a mixing bowl and add 1.5 cups water.
- Let it soak for 20 minutes.
- Start a kitchen timer and begin prepping veggies and other ingredients.
- When the rice has finished soaking, immediately drain it in a colander and set aside.
Frying bread
- Cut each slice of bread into 16 small squares.
- Heat a pan with oil.
- Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.
Instant Pot Vegetable Brinji Rice
- Insert the inner pot into the Instant Pot.
- Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes.
- Add the ghee and wait for the display to read HOT.
- When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter.
- Now, add the ginger garlic paste and onions.
- Saute for 1 minute until the onions turn pink and soft.
- Tip in the red chili powder and garam masala along with the salt.
- Mix and saute for 20 seconds.
- Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy.
- Now, add the mint leaves and coriander leaves.
- Stir well and saute till they are wilted.
Instant Pot cooking time and mode
- Add the chopped veggies and mix well.
- Now, add the coconut milk and water.
- Tip in the soaked rice and stir well to combine.
- Press CANCEL.
- Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
- Close the Instant Pot and turn the VALVE to SEALING.
- Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes.
- Wait for the cooking cycle to complete.
- As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.
- Open the lid and wait for 2 minutes before fluffing the rice.
- If you are adding the fried bread pieces, then add them now and mix gently to fluff the rice.
Notes
- Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
- For measuring the rice and water in this recipe, I have used a 250 ml measuring cup.
- Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
- If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately.
- Adding fried pieces of bread is completely optional.
- Instant Pot timings may vary based on geographic locations.
- Nutritional values are provided here as a courtesy. Please consult a certified nutrition and diet expert for more information.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Really love how detailed the recipe is. This has been my go to comfort meal for a while now.
Hey Sunny,
That is so great to know! Brinji is such a treat when you need something flavor packed and yet effortless.
L,
Anusha
In step 5 of the ‘rice’ instructions, you state to add the ginger garlic paste but that ingredient is not listed in the ingredient section. FYI
Hi Sherry, thank you so much for letting me know. Corrected it 🙂