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Home » RICE VARIETIES » Vegetable brinji rice recipe, seeraga samba brinji

Vegetable brinji rice recipe, seeraga samba brinji

September 2, 2017 by Raks Anand 10 Comments / Jump to Recipe

vegetable brinji reice recipe

Vegetable brinji rice recipe – step by step pictures – with flavourful masalas, jeeraga samba rice. Learn how to make this easy version without coconut or coconut milk.

Story:

Jump to RecipeOne of my mami makes this awesome brinji rice, which I just love like anything. I have tasted only once, but the flavour is still lingering in my mind. If you are a regular reader of my blogger, you might know that, I am the first generation in my home using masalas like cinnamon, fennel, ginger garlic paste in my cooking.

So the first time I tasted her brinji rice, I was totally in love with the flavours. All I could get about the recipe was, she used coconut in her brinji rice, lots of garlic, ginger and fennel. And more unique, she uses beetroot in her rice. Surprised? Yes, I am not sure that’s how she usually make it with beetroot or it is added so that the little one in the house eats all the vegetables.

vegetable-brinji-rice

I still remember she told ‘nalla soambu, inji poondu, thatti potal dhane vasanai varum’ when I told no one likes ginger garlic and fennel in my home😏. Asked her the recipe, but don’t remember now. Have tried few times after that, but the coconut I add somehow makes the rice dry and most of the times gets burnt at the bottom. Always wanted to ask the precise measurement she uses, but never got a chance.

Coming to today’s recipe:

So after I got bored of the regular ways I make biryani, I got jeeraga samba rice few weeks before and wanted to try a biryani with it that is different from the regular one, that tastes more in Tamil nadu style. I chose Kanamma cook’s recipe and posted in my Instagram too.

This week again being long weekend, wanted to cook jeeraga samba rice. I came up with my own version of the vegetable brinji rice and thought of posting too (Weekend cooking inspiration-blogging/clicking😁). Though brinji rice is mostly made with either coconut milk or coconut based masala, take this as rakskitchen version. Was skeptical how it would turn out, if it would worth sharing the recipe, but wow, it was super delicious and perfect.  Please read notes as I have shared important tips.

vegetable brinji rice recipe
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Vegetable brinji rice recipe

Vegetable brinji rice recipe - step by step pictures - with flavourful masalas, jeeraga samba rice. Learn how to make this easy version without coconut or coconut milk.
Course Main Course
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Cup measurements

Ingredients

  • Seeraga samba rice – 2 cups
  • Mixed vegetables – 4 cups
  • Onion – 2
  • Tomato – 2
  • Green chilli – 6
  • Red chilli powder –1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Biryani masala powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Mint leaves – 1/2 cup
  • Coriander leaves – 1/2 cup
  • Salt – as needed

To grind

  • Garlic – 15 flakes
  • Ginger – 2 tbsp chopped
  • Fennel seeds – 1 tsp soambu

To temper

  • Oil – 2 tbsp
  • Ghee – 2 tbsp
  • Star anise – 1
  • Cinnamon – 1 inch
  • Cloves– 4
  • Cardamom – 2
  • Brinji leaves - 2
  • Fennel seeds – 1 tsp optional

Instructions

  • First wash and soak rice for minimum 10 mins. Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind.
  • Take a pressure cooker, add oil, ghee. When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves and fennel seeds if adding. Add thinly sliced onion, slit green chillies.
  • Fry till onion turns transparent. Add ginger garlic fennel paste and give it a fry for 30 seconds. Oil should separate.
  • Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt. Fry for a minute or until the oil floats on top.
  • Add chopped veggies. Refer notes for tips. Cook for 2 minutes covered in medium flame.
  • Drain water from rice and add it to the vegetables.
  • Add 3 & 1/2 cup water, required salt and bring to boil. I add cauliflower at this stage.
  • Pressure cook for 2 whistles in medium flame. The cooking time should not exceed 12 mins. Once done, open the cooker, carefully turn the biryani once or twice. After 5 minutes, it will be easy to fluff properly.

Notes

  • If you want, instead of water, you can use thin coconut milk. Reduce a tbsp of ghee/ oil in that case.
  • You can replace seeraga samba rice with basmati rice or chinnigura rice too. In case of basmati, use just 1 & 1/2 cups water for 1 cup rice.
  • Depending on the rice quality (aged or fresh batch) the water quantity may slightly vary. So take care not to burn or mash the rice.
  • I used pot shaped cooker (3.3 liter prestige) and I got only one whistle. So I switched off the stove at 12 mins after closing the lid. If you get 2 whistles before the mentioned time, you can just switch off the stove. 
  • As soon as you open the cooker and give it a turn with ladle, it tends to get mushy if over stirred. So just turn once or twice delicately. But when you give 5 mins standing time, it will be easy for fluffing. Grains get separated as it gets cooled.
  • Do not reduce or increase oil/ ghee measurement for best results.
  • I have skipped tempering with fennel as Vj does not like fennel. Just ground along ginger garlic and used.
  • Take the cooker off the stove once it is done. Transfer to broader vessel if needed.

How to make veg brinji rice step by step pictures:

  1. First wash and soak rice for minimum 10 mins. Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind.
    fresh ginger garlic paste
  2. Take a pressure cooker, add oil, ghee. When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves and fennel seeds if adding. Add thinly sliced onion, slit green chillies.
    Tempering
  3. Fry till onion turns transparent. Add ginger garlic fennel paste and give it a fry for 30 seconds. Oil should separate.
    ginger garlic cooking
  4. Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt. Fry for a minute or until the oil floats on top.
    add tomato
  5. Add chopped veggies. Refer notes for tips. Cook for 2 minutes covered in medium flame.
    add vegetables
  6. Drain water completely from rice and add to the vegetables.
    seeraga samba rice
  7. Add 3 & 1/2 cup water, required salt and bring to boil. I add cauliflower at this stage.
    vegetable brinji add water
  8. Pressure cook for 2 whistles in medium flame. The cooking time should not exceed 12 mins. Once done, open the cooker, carefully turn the biryani once or twice. After 5 minutes, it will be easy to fluff properly.
    cooked brinji

Serve hot with vengaya thayir pachadi and some vadams.
vegetable-brinji

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Filed Under: BIRYANI RECIPES, RICE VARIETIES

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Reader Interactions

Comments

  1. ramos

    October 19, 2017 at 10:17 am

    nice

    Reply
  2. Sowmya Sundararajan

    October 19, 2017 at 10:17 am

    Super flavourful rice. Will try this after Navratri. Same case in my place too: Srivats does not like whole or ground fennel in the food. I stick on to powdered versions or skip sometimes. Hi five

    Reply
  3. Rajee

    March 13, 2018 at 5:17 pm

    I wanted to suggest you seeraga samba rice. But you did already☺. You are awesome. Authentic Tamilnadu flavour and taste.

    Reply
  4. Chirpy Calypso

    March 24, 2018 at 1:04 am

    Thanks for the great recipe! Will it be nice if I have to use the normal rice. I don't get this type of rice where i reside… Will the water-rice ratio differ? and cook time?

    Reply
  5. Prabha Arvind

    July 26, 2018 at 2:44 pm

    Looks yummy Raji … Adding beet root gives more colour… my mom used to make it with beet root too!

    Reply
  6. Raks Kitchen

    July 26, 2018 at 2:50 pm

    Hey, yes! My mami used to add, I forgot for a while, thanks for reminding me, will make with beets next time onwards.

    Reply
  7. Radha

    September 6, 2019 at 11:12 am

    What is the biryani masala powder that you had used?

    Reply
    • Raks Anand

      September 6, 2019 at 4:35 pm

      Aachi or Sakthi, forgot 🙂

      Reply
  8. Iswarya

    April 9, 2020 at 4:14 am

    i how exactly is this different from biryani ? I use the same way for biryani except jeeraga samba. I always get confused between these.:(

    Reply
    • [email protected]

      April 9, 2020 at 9:10 am

      I have mentioned this in my post yet let me explain. If I name it as biryani, many won’t approve it as it has sambar powder curry leaves and even the method. So to avoid such confusions I named it as rice. Anyways what’s there in the name as long as it is delicious

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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