#OPOS Vegetable Brinji
Vegetable Brinji is a Pulao unique to Tamil Nadu. This is a common treat at weddings and get togethers. Generally this pulao is made with raw rice; while I like to use the flavourful small grain rice called "seeraga samba". It is a mild and fragrant pulao, cooked with minimum spices in coconut milk. Water or whole milk may also be substituted in the recipe. The technique used here is called OPOS (one pot one shot), making the recipe much simpler and fool proof.
This recipe may be scaled up. I have done 2.5 times the recipe in a 5 liter cooker (pic seen above).
Mixed Vegetables (Carrot, Beans, Capsicum - 1/2 cup each) - 1.5 cups (may include peas, potato)
Grated Coconut - 1/4 cup
Salt - 2 teaspoon
Ginger - Garlic paste - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Chilli Powder - 1 teaspoon
Pepper Powder - 1 teaspoon
Coconut Milk - 1/4 cup (I read it as curds and added curds instead. ;) The end result was good too!!!)
Basmathi Rice - 1 cup (Soak for 30 minutes and drain)
Ghee - 3 teaspoons
Bay Leaves - 2
Onion - 1, chopped
Mint and Corriander Leaves - 1/4 cup each, chopped
Water - 1 cup (I usually reserve the water in which the rice is soaked, and add the same.)
Mix together the vegetables, coconut, salt, spices and coconut mil (or curds).
Take ghee in a pressure pan (2 litre).
Layer with bay leaves and then onions.
Next layer half the vegetables over the onions.
Top with soaked and drained rice. Cover rice with the remaining vegetables.
Sprinkle chopped mint and corriander leaves on top to cover the surface.
Sprinkle the water (1 cup) and close cooker.
Pressure cook with the weight on over a medium flame for 20 minutes (2 whistles).
Open cooker after the pressure subsides and fluff up the ingredients gently.
Serve hot with a raitha of your choice.