It has been long since I have not shared any quotes for quite some time, though I have been saving up a few to share here for myself and for all my lovely readers… The slide that I am sharing you doesn’t need any additional thoughts from my side… 🙂
Moving off to today’s recipe, “Birinji” was a discovery for me. Umma would always use this word but she would use it for overcooked rice. I was also under this impression till I saw a recipe for this in one of my cookbooks. Then I started checking around the net and found that Birinji is basically rice flavored with bay leaf, mainly from Tamil Nadu. There are so many variations to this rice – I have cooked it with whole spices and with coconut milk, but you can add a pinch of turmeric to make it yellowish in shade, you can add in chopped vegetables to make it more nutritious and colorful and also add in cashew-nuts and raisins if you like some crunch and sweetness. Serve it up with a spicy curry to make it a complete meal. I have found it to be a cross between neychoru and coconut milk rice and is a quick fix rice when you run out of ideas. Off to the way I make it…
- 2½ cup basmati rice
- 1 tbsp ghee
- 3 bay leaf
- 1 small pc cinnamon
- 1 star anise
- 1 small onion, thinly sliced
- 3 green chillies, slit
- 1 sprig curry leaves
- 400 ml coconut milk (I used one can)
- 400 ml hot water
- Salt to taste
- Wash the rice well. Keep it soaked in warm water for 30 minutes. Drain and set aside.
- Heat ghee in a saucepan. Briefly fry the whole masalas.
- Add the onion, green chillies and curry leaves and saute till soft.
- Add in the drained rice and fry for 5 minutes or till dry and crisp.
- Add in the coconut milk and hot water. Adjust the salt.
- Cook on high flame till it boils and then reduce the flame to the minimum, cook on closed lid undisturbed till the rice gets fully done.
- Fluff up using a fork and serve with a spicy side dish!