Vegetable brinji rice – How to make brinji rice / veg brinji recipe – rice recipes

Vegetable brinji rice or brinji sadam is a traditional rice dish from the State of Tamil Nadu.  It is a one pot meal prepared with basmati rice, coconut milk, spices and a mix of vegetables.  Coconut milk is the ingredient which gives a unique taste and flavor to this rice recipe. It is called as brinji rice because brinji elai  is added to this dish.  Tejpatta or bay leaves is called as brinji elai in Tamil Nadu.  Brinji rice can be had as it is without a side dish or with raita.

Vegetable brinji rice is a very popular dish especially in wedding receptions in Tamil Nadu.   This delicious and flavourful one pot dish can also be served with spicy curry or veg kurma.  It tastes best when served after 1-2 hours as the coconut milk along with spices gets well mixed and blended with rice.  It makes the rice more delicious as the flavour becomes more intense with time.

Prep Time : 15  mins

Cook Time :  20 mins

Servings :  4 persons

South Indian cuisine


Basmati rice  -1 cup

Coconut milk – 1 cup

Ghee – 4 tablespoons

Mustard seeds or rai- 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Bay leaves or brinji elai or tejpatta – 4 nos

Cloves – 2

Star anise – 1

Cardamom pods – 2

Cinnamon – 1/2 inch stick

Onion – 1 (chopped finely)

Tomatoes – 2 (chopped finely)

Carrot – 1/4 cup (chopped)

Cauliflower florets – 1/4 cup

Potatoes – 1/4 cup (cubed)

French beans –  1/4 cup (chopped)

Chopped coriander leaves – 2 tablespoons

Mint leaves – 2 tablespoons

Ghee – 1 tablespoon

Water – 1 cup

Salt to taste


Grated coconut – 1/4 cup

Green chillies – 4 nos

Garlic cloves – 5 nos

Fennel seeds or saunf – 1 teaspoon

Ginger – 1 inch sized (chopped)

Mint leaves or pudina – 1/4 cup

Coriander leaves – 1/4 cup


Wash 1 cup of basmati rice thoroughly and soak it in water for half an hour.

In a mixer grinder, add 1/4 cup grated coconut, 4-5 green chillies, 5 garlic cloves, 1 inch sized ginger, 1 tsp saunf.  Then add a handful of coriander leaves and mint leaves.

Add little water to make a smooth paste and keep it aside.  Chop all the veggies and keep it ready.

Heat 4 tablespoons of ghee in a small pressure pan on medium flame.  Once hot, add mustard seeds, jeera, bay leaves, star anise, cloves, cinnamon stick and cardamom pods.  Stir fry for half a minute till you get a nice aroma.

Add chopped onion and saute till the onion becomes translucent.  Add chopped tomatoes and mix well.  Once the tomatoes becomes slightly soft, add 1/4 cup carrots, 1/4 cup green beans, 1/4 cup cauliflower florets and 1/4 cup cubed potatoes.  Mix well all the vegetables.

Add salt and give a good mix.  Cook on a low flame for 2 minutes.  Then add the ground masala paste.

Saute for a minute till the raw flavour goes away.  Add 1 cup of coconut milk and mix.

Then add 1 cup of water and give a good mix again.  Let it come to a nice boil.  Then add the soaked 1 cup of basmati rice.

Add 1 tablespoon of ghee, 2 tablespoons of coriander leaves and 2 tablespoons of mint leaves.  Give a good stir.

Cover and pressure cook for 3 whistles on medium flame.  Allow it cool down and then open the lid of the pressure cooker.

Gently fluff the rice so that it gets mixed up evenly.  Vegetable brinji rice is ready to be served. Serve it with cucumber raita or onion tomato raita.


You can garnish brinji rice with fried cashew nuts or raisins or fried bread cubes.

You can add red chilli powder for that extra spiciness in the dish.

Add veggies of your choice.

You can use samba rice also instead of basmati rice.


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