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Brinji Rice

Brinji rice is a traditional South Indian rice dish that is aromatic and flavorful. It is made by cooking basmati rice with various spices, herbs, and vegetables. The dish is typically garnished with fried onions, cashews, and raisins to add a crunch and sweetness. Brinji rice is often served with raita (yogurt-based side dish) or curry. It is popular during festive occasions and special events in South India.

Brinji Rice

Recipe by S Kamala
Recipe rating: N/A
Course: RiceCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Brinji rice is a traditional South Indian concoction made of basmati rice cooked with multiple spices, herbs, and vegetables, which is garnished with fried onions, cashews, and raisins. This aromatic and tasty dish, typically served with raita or curry, is a favorite choice for festive occasions and special events in South India.


  • Raw Rice – 2 cups

  • Onion – 2

  • Tomato – 2

  • Green Chillies – 4

  • Fresh Ginger – a small piece

  • Garlic – 8 cloves

  • Green Peas – ¼ cup

  • Carrot – 1

  • Beans – 4

  • Potato – 1

  • Cauliflower florets – ½ cup

  • Chilli powder – 1 teaspoon

  • Coriander powder – 2 teaspoons

  • Turmeric powder – a pinch

  • Ghee or Oil – 8 tablespoons

  • Bay Leaves – few

  • Cloves – 4

  • Cinnamon – few sticks

  • Salt – 1 teaspoon

  • Lemon juice – 1 teaspoon

  • Coriander leaves – few


  • Rinse the rice thoroughly and let it soak for about 15 minutes. Meanwhile, slice the onion lengthwise and slit the green chili. Finely chop the tomato, garlic, and ginger. Prepare the other vegetables by cutting them into medium-sized pieces.
  • Place a pressure cooker on the stove and heat the ghee or oil. Once hot, add bay leaves, cloves, and cinnamon sticks, and fry them briefly until they start to release their aroma.
  • Next, add the onions, green chilies, garlic, and ginger to the cooker. Sauté these ingredients until the onions become transparent. Add the tomatoes and continue to cook until they soften.
  • Stir in the chili powder, coriander powder, turmeric powder, and salt, mixing well. Now, add the chopped vegetables to the cooker and toss everything together so the flavors start to meld.
  • Drain the soaked rice and add it to the pressure cooker. Fry it with the rest of the ingredients until it feels warm to the touch.
  • Pour in 4 cups of water and close the pressure cooker lid. Cook until you hear two whistles, then turn off the heat and allow the pressure to naturally release before opening the cooker.
  • Before serving, sprinkle with fresh coriander leaves for garnish.


  • If you’re using Basmati rice, reduce the water to 3 cups, as it requires less water. For a richer flavor, you can cook the rice in a combination of coconut milk and water, ensuring the total liquid measures 3 cups.
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