How to make brinji rice (bay leaf pulao

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaf
  • 1 leaves tbsp Coriander
  • 1 Green chili - 2
  • 1 Onion - 1, Medium
  • 1 tbsp Raisins

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1 tsp Ginger-garlic paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 Cardamom
  • 1 Cinnamon stick
  • 2 Cloves
  • 1 Salt
  • 1 Star anise

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 4 Cashew nuts

• Liquids

  • 1 cup Water

Found on vegetarianindianrecipes.com

Description

Ingredients

• basmati rice - 1 cup
• oil - 2 tablespoons
• onion - 1 medium sliced
• green chili - 2 slit
• ginger garlic paste - 1 teaspoon
• coconut milk - ¾ cup
• water - 1 cup
• salt - to taste
• coriander leaves - 1 tablespoon
• for tempering
• bay leaf - 2
• cinnamon stick - 1-inch piece
• cardamom - 1
• star anise - 1
• cloves - 2
• cashew nuts - 4 - 5
• raisins - 1 tablespoon

Directions

• Wash and soak basmati rice in enough water for 15 - 20 minutes. Drain the rice and keep it aside.
• Heat oil + ghee in a pan. Add cashew nuts and fry till golden brown. Add all the items given under for tempering and saute for 2 seconds.
• Add sliced onion, slit green chili and saute well till onion becomes translucent. Add ginger garlic paste and saute for a few minutes in medium flame till the raw smell goes off.
• If you want to add tomatoes, you can add chopped tomatoes at this stage. But dont cook it too much otherwise the color of the rice will change.
• Now add soaked basmati rice, saute well. Add water + coconut milk, mix well. Add salt. Let it start boiling.
• Cover the pressure cooker, and cook for 2 whistles or on low flame for 10 minutes.
• Wait till the pressure subsides. Open the pressure cooker, fluff it up with a fork and serve brinji rice hot with veg kurma.