Catering-style vegetable brinji
Vegetables marinated in coconut milk and curd with masala turn flavorful. It is popularly served by catering to people at wedding reception
Vegetables for brinji
I have used carrots, beans, and capsicum. You can also use peas, potatoes, cauliflower, or any veggies of your choice.
Why marination for brinji
marination makes the veggies flavorful. I highly recommend at least 30 minutes of marination if you have time.
Always saute marinated veggies in low flame
To avoid curdling always saute in low flame. After adding water boil on a medium flame.
Can I skip biryani masala
You can prepare homemade biryani masala but I have used Aachi biryani masala. Adjust the masala according to your taste but don’t skip it.
Rice for vegetable brinji
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.
Should I soak rice?
I have soaked Rice. If you skip soaking adjust the water accordingly.
can I use oil for cooking?
yes, you can use oil. Ghee gives amazing flavor to the biryani so I prefer using it.
Side dish for biryani
Biryani goes well with raita varieties,gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan, and raita
PROTEIN-RICH RICE RECIPES
VARIETY RICE
PRESSURE COOKER RECIPES
CURD-BASED RECIPES IN TMF
Ingredients
Soak rice
1 cup basmati rice Enough water
Marinate
1/2 teaspoon Kashmiri chilli powder 2 tablespoon curd 1 tablespoon ginger garlic paste 1 teaspoon salt 1/3 cup coconut milk 1 teaspoon biryani masala Required salt 1 teaspoon garam masala mint leaves
Temper
1 tbsp+ 1 teaspoon ghee Small pieces cinnamon 1 clove, cardamom l, star anise, stone flower 1 teaspoon fennel seeds 6 cashews
Biryani
1/2 cup onion 2 green chilli 1 cup water
How to make catering-style brinji with step-by-step pictures
Add all the ingredients mentioned under “marinate”; mix well
marinate for at least 30 minutes
Wash the rice well and soak for 30 minutes
Add ghee to a pressure cooker
turn on the stove to medium flame and heat the ghee saute cashews golden brown; keep aside
add items under “temper” and roast
furthermore, add onion and salt; mix well
Turn down to flame sauté marinated veggies; saute
furthermore, add rice; mix well
add water and coriander leaves; bring to boil
finally, sprinkle coconut; avoid mixing
close the cooker; pressure cook for 2 whistles and do a natural pressure release
gently open the rice and fluff
