Birinji Rice

Brinji Rice is an truly flavor packed rice cooked in coconut milk. During our childhood days, my mom used to make this on Fridays whenever grand-mom (father's mom) visited us in her turns of staying with her 11 children. She loved it so much with the spicy beef gravy (In those days beefs were only slaughtered on Fridays)

 I am not sure about the authentic origin of this rice as i can see many version while googled. But this one i am following from my mom and my mom from my grand-mom and is truly delicious with a spicy non-veg gravy and dal fry(lentil gravy) as side.

Birinji Rice
Preparation Time:- 

Ingredients:-Parboiled Rice - 2 cups (I used Ponni rice or Sona Massori)
Coconut Milk - 4 3/4 cup
Ghee - 2 to 3 tbsp
Shallots - 4
Cardamon - 5
Cloves - 4
Bay Leaf - 1
Cinnamon - 2 inch sticks
Turmeric Powder - 1/4 tsp
Salt

Method:-

1. Wash and drain the rice.

2. In a large pan, add ghee, shallots, cardamon and cinnamon, saute till the spices splutter and shallots are translucent.

3. Add Coconut milk.

4. Add turmeric Powder and required salt.

5. Once Coconut milk boiled add the drained rice .Make sure the flame is in medium.

6. Let the rice cook. Stir in between. 

7. Once the rice and coconut milk is almost in same level, lower the flame and let the rice cook and the coconut milk completely drained off. Make sure to stir slowly in between.

Notes:-

1. This rice can be made in pressure cooker as well. In that case you might need 2 cups of rice and 2 cups coconut milk.

2. The quantity of coconut milk depends on the rice used for cooking. I used India Gate Sona Massoori and the quantity i mentioned in the recipe is perfect. The rice with more cooking time might need more coconut milk.

3. Try out with Basmati rice as well. I have not tried myself but came across some recipes with Basmathi rice,in the ratio for 2 cups of rice, 2 cups of water.