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Vegetable Brinji

  • Veg
  • Vegan
  • Medium


  • Grinding :


Vegetable brinji rice is a rice-based dish that originated in India during to the Mughals era. The dish is very similar to biryani, the main difference being that brinji rice has no curds while biryani does. Vegetable brinji rice makes for fantastic vegetarian dish and is totally worth including it in your cooking portfolio. It has coconut and pepper flavorings, which are typical of the Indian and Middle Eastern regions.

While this recipe includes ghee, you can substitute ghee with oil for a vegan version of the dish.

Health Benefits

This dish, as with most rice-based North Indian dishes, incorporates basmati rice, a strain of rice native to India. Basmati rice has a healthier profile than some other rice strains. It contains carbohydrates, fiber, protein, and less fat than its counterparts. You can prepare the dish either white Basmati or brown Basmati; brown basmati rice has about 20% more fiber than white basmati rice. This make brown Basmati rice highly suitable for diabetics as the rice has a lower glycemic index than other types.


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How to Make Vegetable Brinji

  1. Blend the ingredients listed under the Grinding section till smooth.
  2. Wash and soak rice for 30 mins. Drain and set aside.
  3. Heat oil and ghee in a pot. Add onions and green chillies and cook till the onions turn golden.
  4. Stir in pureed masala and continue to cook till the oil separates.
  5. Add tomatoes and vegetables and season with salt.
  6. Stir to combine and sauté for 5 mins.
  7. Add rice and water and bring the mixture to a boil.
  8. Cover and cook over low flame for 15 to 20 mins.
  9. Uncover the pot and fluff the rice.
  10. Serve and enjoy!


Basmati translates to "aromatic" in Hindi.

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