Step-by-Step Instructions

1. 1.Prepare the Pot and Ghee

   Place a heavy-bottomed pan on the stove and heat it. Add 4 tablespoons of ghee to the hot pan.

2. 2.Add Whole Spices

   Add 4 bay leaves, 4 star anise, and 1 teaspoon of sonf (fennel seeds) to the ghee. Sauté for a few seconds until fragrant.

3. 3.Sauté Green Chilies and Onions

   Add 3 slit green chilies and 3 large sliced onions to the pan. Sauté until the onions turn translucent.

4. 4.Add Ginger-Garlic Paste and Tomatoes

   Once onions are translucent, add 2 tablespoons of ginger-garlic paste. Sauté until the raw smell disappears. Then, add 2 sliced tomatoes and cook until they soften.

5. 5.Incorporate Powdered Spices

   Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder (degghi mirch), 1 teaspoon of garam masala powder, and 1 teaspoon of sonf powder. Mix all the spices well with the sautéed ingredients.

6. 6.Add Herbs

   Add 1 cup of chopped mint leaves and 1 cup of chopped coriander leaves to the mixture. Mix thoroughly.

7. 7.Add Rice and Vegetables

   Add the drained 500g of soaked Basmati rice to the pan. Gently mix the rice with the masala, being careful not to break the grains. Then, add 1 cup each of chopped carrots, beans, and cubed potatoes. Gently mix the vegetables into the rice and masala.

8. 8.Add Liquids and Seasoning

   Add salt to taste. Pour in 750 ml of water and 500 ml of coconut milk. Gently stir everything together to combine the ingredients evenly.

9. 9.Initial Cooking (Direct Heat)

   Drizzle 4 teaspoons of ghee on top of the mixture. Cover the pot with a lid and cook on a low flame for 15 minutes. The rice should be about 3/4 cooked at this stage.

10. 10.Add Garnish and Dum Cook

    After 15 minutes, open the lid. Add fried cashew nuts and fried bread cubes. Sprinkle with additional chopped coriander leaves. Cover the pot again and place it on a hot tawa (griddle) for dum cooking. Cook on low heat for exactly 10 minutes. This step helps absorb excess moisture and prevents the rice from sticking.

11. 11.Serve Brinji

    After 10 minutes of dum cooking, remove the lid. The Brinji rice is now ready. Gently fluff the rice with a spoon and serve hot.