Brinji Rice (South Indian Coconut Milk Basmati Rice)

Ingredients (22)

• basmati rice500 g
• thick coconut milk500 ml
• water275 ml
• ghee4 tbsp
• bay leaves4
• star anise2
• fennel seeds1 tsp
• onion2
• tomatoes2
• green chillies3
• ginger garlic paste2 tbsp
• fresh coriander leaves1 cup
• fresh mint leaves1 cup
• turmeric powder0.25 tsp
• coriander powder1 tbsp
• chilli powder1 tbsp
• garam masala1 tsp
• fennel powder1 tsp
• salt
• cashew nuts0.25 cup
• bread slices4
• fresh coriander leaves2 tbsp

Method

1. 1

   Wash the basmati rice until the water runs clear.

2. 2

   Soak for 20–30 minutes, then drain.

3. 3

   Heat the ghee in a heavy-bottomed pot or pressure cooker.

4. 4

   Add the bay leaves, star anise and fennel seeds.

5. 5

   Sauté until fragrant.

6. 6

   Add the sliced onions and cook until lightly golden.

7. 7

   Stir in the ginger garlic paste and sauté until the raw smell disappears.

8. 8

   Add the slit green chillies and sliced tomatoes.

9. 9

   Cook until the tomatoes become soft.

10. 10

    Add the turmeric powder, coriander powder, chilli powder, garam masala and fennel powder.

11. 11

    Cook for 2 minutes.

12. 12

    Stir in the chopped mint and coriander leaves.

13. 13

    Add the soaked rice and gently mix for 1–2 minutes.

14. 14

    Pour in the coconut milk.

15. 15

    Add enough water so the total liquid equals approximately 1½ cups liquid for every cup of basmati rice.

16. 16

    Add salt and bring to a rolling boil.

17. 17

    Cover and cook over low heat for 15–18 minutes, or until the rice is cooked and the liquid has been absorbed.

18. 18

    Turn off the heat and let the rice rest for 10 minutes.

19. 19

    Gently fluff the rice with a fork.

20. 20

    Top with fried cashew nuts, fried bread cubes (optional) and chopped coriander leaves.