Brinji- Vegetable Biryani with Coconut Milk

17 Aug
Brinji- Vegetable Biryani with Coconut Milk

What happens when the same food gets boring everyday…

Or the same vegetable biryani is too boring to eat?

Make the same vegetable biryani but with coconut milk this time. The flavor which the coconut milk gives the brinji is absolutely divine. With each rice cooked in coconut milk and extra flavor given to it by the mint leaves, it will make a normal biryani a heavenly one.

Many make their brinjis with tomato. But I like to have it white.



Onions (sliced)                                                                     –              1 large no

Mixed vegetables(peas, carrot, beans)                                   –              1 cup

Green chillies (slit)                                                               –              3-4 nos

Coconut milk(thick)                                                              –              ½ cup

Ginger-garlic paste                                                              –              1 tsp

Mint leaves                                                                          –              ¼ cup

Basmati rice                                                                        –              1 cup

Oil                                                                                      –              1 tbsp

Ghee                                                                                   –              1 tsp

Water                                                                                  –              1 ½ cups

Whole garam Masalas

(cloves, cardamoms, cinnamon stick and bayleaves)               –         1-2 pieces each

Cashews for garnishing

Salt to taste



In a large pan or a pressure cooker, heat a tsp of ghee and fry the cashews.

When they turn golden brown, drain them on absorbent paper and set aside.

To the same pan, add the tablespoon of oil and add the whole garam masalas.(cloves, cinnamon stick, bay leaves and cardamoms)

Wait for them to sputter and add the onions and sauté.

Sauté the onions till they turn slightly brown in color.

Add the ginger-garlic paste and sauté for another 5 minutes.

Now, add the green chillies and fry further.

Add the cubed mixed vegetables and sauté for a minute or two.

Now, add the washed and cleaned rice to the pan or pressure cooker.

Mix well so that all the rice is coated with the ghee.


Add the fresh cleaned mint leaves.

Sauté the rice for a minute along with the vegetables and mint leaves.

Now, add the coconut cream and one and a half cups of water.

Season with salt and close and cook till all the water evaporates.

(if doing in a pressure cooker, close and cook for 2-3 whistles)

Cook the rice on medium heat to prevent it from burning at the bottom.

Once the rice is cooked, remove from heat.

Open the lid and wait for 5-10 minutes.

Fluff the rice with a fork and serve garnished with the cashews.

Enjoy your brinji with any pachadi/ raitha.



This brinji is absolutely divine with chicken pepper masala.

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Posted by on August 17, 2014 in Mixed Rice


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