Vegetable Brinji / Thengai pal / Coconut Milk Biryani is one of the traditional Tamilnadu Recipe which is filled with the goodness of veggies and coconut milk. The recipe is the same as biryani but instead of water we use fresh coconut milk. Read this simple recipe and try in your kitchen.
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Ingredients to make Vegetable Biriyani recipe
Basmati rice – 1 1/2 cupsOnions- 3
Tomatoes-2
Cashew nuts-5 -10 nos.
Mixed Vegetables - 2 cups (beans, carrot, potato, cauliflower, peas, capsicum)
Coriander powder-2 tbsp.
Turmeric powder-1/2 tsp.
Chilli powder-1 tbsp.
Green chillies- 3 nos
Pudina leaves-I/2 bunch
Coriander leaves-1/2 bunch
Grated coconut - 3 cups
Garlic- 6-7nos
Ginger-1/2 inch
Bay leaf
Saunf- 2 tsp.
Cloves- 4 nos.
Cinnamon - 1 no.
Oil as required.
Ghee - 4 tbsp.
Method for making South Indian Style Vegetable Brinji recipe
1. Grind chopped onions, garlic, ginger, green chillies, coriander leaves along with Saunf in a mixie to a fine paste. Extract the milk from coconut.
2. Wash the basmati rice and soak in water for half an hour.
3. Heat oil and ghee in a pressure cooker, add the bay leaves, cashews and other masala items, then add the finely chopped mint and coriander leaves then add lenghtwise chopped onions, tomatoes and then the ground paste.Saute well.
4. Next add the finely chopped vegetables and stir well.
5. Then add the powders along with the salt and then add the drained basmati rice and saute well.
6. Add the 3 cups of coconut milk and stir well.
7. When the contents begin to boil close the pressure cooker with a lid and cook in a low flame for 10 minutes along with the whistle.
8. After 10 minutes switch off the flame and when the pressure is released open the cooker and mix the brinji with a wooden ladle.
Tasty Vegetable brinji is ready to be served with Mixed vegetable kurma.
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