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August 29, 2020

Birinji Rice (Coconut Milk Pulao)


Ingredients:

Basmati rice
3 cups
Onion
2 medium
Green Chillies
3 – 4 small
Cashew
few broken
Tomato
1 small
Ginger-garlic paste
1 tsp
Bay leaf
2
Clove
2
Cinnamon
1 inch stick
Anistar
2
Fennel seeds
very little
Fennel powder
½ tsp
Readymade Garam masala
¼ tsp
Salt
to taste
Oil
5 tbsp
Ghee
1 tbsp
Coriander leaves
2 handful chopped

Method:
  1. Wash and soak Rice for 1 hr. 
  2. Grind the Coconut and take 2 times milk (grind coconut with sufficient water, squeeze and strain to take first milk. Again add water to the same coconut residue, squeeze and strain to take the second milk. Keep both together). 
  3. Chop Onions into thin slices. Tomato into big pieces (4-6 pieces). Slit Green chillies and discard the seeds.
  4. Heat a cooker or thick bottomed wide vessel with oil and ghee. Add bay leaf, cloves, cinnamon, anistar and fennel seeds. Fry for few seconds. Add sliced onions, green chillies and broken cashew and fry till onion turns translucent. Add ginger-garlic paste and fry for few seconds. Then add tomato pieces and cook till soft (cooking in low flame is better after adding ginger-garlic paste to avoid sticking to the bottom).
  5. Now add fennel powder, garam masala and 2 tbsp of coriander leaves. Mix and cook for 2 more minutes. Now add 6 cups of water (coconut milk + additional water mixed together. Measure in the same cup which is used to measure rice). Add required salt (may be 1 tsp), mix and check. If needed adjust with little more salt. Add 2 tbsp of coriander leaves.
  6. Side by side place a dosa tawa in another burner and keep the flame low.
  7. Now coming back to cooking. Drain the soaked rice completely using a colander and keep the rice ready. Once the water starts boiling, add the drained rice and mix gently. Again wait for a boil. Cover with a suitable plate and cook in high flame for 3 minutes. Open and gently mix. Again cover and lower the flame to low-medium and cook for 5 more minutes. 
  8. Open and flip gently without breaking the rice (now rice will be 3/4 cooked and little water will be left). Now sprinkle remaining coriander leaves and cover. Place the cooker over the hot tawa (which is already placed over low flame). Continue cooking over hot tawa for 10 minutes in low flame (by this method, rice will not be burnt at the bottom). After 10 minutes switch off the flame. Do not open immediately. Wait for 15-20 minutes and then open. 
  9. Careful while opening the plate. Do not allow the vapourised water drop into the Pulao which will be present under the plate (lift straight and then tilt it to sink). Gently flip the rice. Take care not to break.
Birinji Rice is ready.

Suggestion: Can add vegetables like carrot, beans and fresh peas after tomato is cooked.
Serve with any veg or non-veg Koorma.