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brinji rice

vegetable brinji pulao with coconut milk
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Tamilnadu cuisine
Servings: 2 people
Author: Jinoo Jayakrishnan
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  • 3/4 cup basmati rice
  • 2 tbsp sesame oil
  • 1 tbsp ghee
  • 4-5 no bay leaf
  • 2 inch cinnamon stick
  • 2 no cloves
  • 1 no cardamom
  • a few mace strands
  • a pinch stone flower
  • 1 large onion - chopped
  • 1 tbsp ginger garlic paste
  • 1 large tomato - roughly chopped
  • 2 no green chilli - roughly chopped
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 no carrot - chopped
  • 1/2 cup peas
  • 3/4 cup cabbage - chopped
  • salt to taste
  • 1.25 cup thin coconut milk


  • soak the basmati rice in water for 15-20 minutes. 
  • heat oil and ghee in a pan and add all the whole spices to it - bay leaf, cinnamon, cardamom, cloves, mace strand, stone flower. fry till aromatic
  • further add chopped onions and ginger garlic paste and fry until onions turn transparent
  • Add green chillies and mix well. chop the tomatoes and add it to the pan and fry until slightly mushy.
  • drop some fresh mint leaves and fry till it shrinks
  • add turmeric powder, chilli powder, carrots, peas, cabbages and fry for a minute.
  • now add thin coconut milk, rice and salt required. mix well, close and cook in simmer for 15-20 minutes until rice is cooked completely.
  • open and fluff it up gently.