cup = 200 ml

Basmati rice - 1 cup

Water or coconut milk - 1.75 cups

Salt - as needed

To saute

Cooking oil + ghee 2-3 tbsp

Cinnamon - 1 inch stick - 2 nos

Cloves - 4 nos

Biryani leaf/Brinji leaves - 3 nos

Cardamom /Elakkai - 2 nos

Ginger-Garlic paste 1/2 tbsp

Green chilli - 2 nos ( slit it)

Big onion - 1 no ( finely chopped)

Mint leaves+coriander leaves - a fistful ( optional)

Turmeric powder - 1/8 tsp ( optional)

METHOD

Wash and soak the basmati rice in enough water for 30 minutes to 1 hour.Drain the water completely
and roast the rice in a kadai adding 1 tbsp of ghee for few minutes.I dint roast the rice here.

Now heat oil+ghee in a cooker base and saute the whole spices one by one.Then add the finely chopped
onions,g&g paste and slitted green chillies.Saute till onion turns transparent.Dont allow the onions to
turn golden brown because the color of rice may not come white. Lastly add the finely chopped
coriander & mint leaves( optional) and saute well.Add turmeric powder if u wish.In some hotels,they
add and in some places,brinji is white in color.

Brinji rice recipe