Brinji Masala Rice


Rajma and Chawal is a very popular combo. For my Slow Cooker Rajma, Instead of plain rice I prepared this brinji rice with bay leaves, crushed cardamom, cloves and cinnamon with a hint of mint leaves. I didn’t add any onions but you can always add onions and increase the quantity of mint leaves. 

You can find both the recipes in the combo post also.


  1. Basmati Rice – 1 cup
  2. Mint leaves – 2 tbsps (Finely Chopped)
  3. Bay leaves – 3
  4. Cardamom – 3
  5. Cloves – 3
  6. Cinnamon – 1 inch stick
  7. Salt – 1/2 tsp
  8. Fennel Seeds – 1/2 tsp
  9. Water – 1.5 cups
  1. Soak the basmati rice for 10 minutes.
  2. Crush the cardamom, cinnamon and cloves.
  3. Wash the rice and pressure cook it by adding 1.5 cups of water.
  4. Heat the kadai and add oil.
  5. Once the oil is hot add the bay leaves and fennel seeds.
  6. As they start to splutter add the crushed masala.
  7. Now add the mint leaves and salt.
  8. Let it cook for couple of minutes and turn off the heat.
  9. Now add the cooked rice and mix well.
  1. You cook the rice in your desired way. We don’t need to pressure cook it always.


2 thoughts on “Brinji Masala Rice

  1. The Biranji looks so tasty! My neighbors made a dish just like this when we went over to visit once. It tasted so good, but I’ve never been able to duplicate it! These instructions are so easy though! I will have to give this a try in the near future. I’m so excited!

Comments are closed.