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    Home » Pulao » Brinji Masala Rice

    Brinji Masala Rice

    Posted on September 3, 2015 · Last Updated on October 4, 2020 · By Srividhya G · 2 Comments

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    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.

    RajmaChawal

    Ingredients
    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 – ½ tsp
    8. Fennel Seeds – ½ tsp
    9. Water – 1.5 cups
    Instructions
    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.
    Notes
    1. You cook the rice in your desired way. We don’t need to pressure cook it always.

    BrinjiMasalaRice  

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    Filed Under: Pulao, Variety Rice Tagged With: brinji rice, Rajma chawal, rice for curries and paneer

    Reader Interactions

    Comments

    1. Taylor Parker says

      May 09, 2016 at 12:45 pm

      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! http://www.royalindia.com.au

      Reply
      • Srividhya G says

        May 09, 2016 at 3:58 pm

        Thank you. Glad you liked it. :-)

        Reply

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