This is my Grandma’s recipe. She really makes it really good than anyone else. She prepares everything effortless but yet it tastes so good. Heavenly…actually . Birinji rice is served along with her signature ‘Pudhina Thuvaiyal’ . This unique combination…still stands in my heart…full…content…wonderful. What can I say? So, here this recipe of her masterpiece…

Ingredients

Thick coconut milk 2 cup
Basmati rice / Seeraga Samba rice 1 cup
Mint leaves 1 cup
Green chilies 7-9 slitted
Garlic 1 cup (yes, that’s right)
Onion chopped 1 cup
salt
Ghee/butter/refined oil
Cinnamon sticks 2-4
Bay leaves 3
Cloves 3

Method

1. In a pressure pan add ghee and wait till its smoky hot. Then add cinnamon sticks, cloves and bay leaves.

2. To the above add green chilies, garlic pods, mint and chopped onions…fry till they loose their raw smell and onion turns to translucent color.

3. Once the oil shows up on top add rice and coconut milk…one can add salt now. Pressure cook till it is done.

4. This mild Birinji can be served along with eggplant serva or with mint chutney and onion raita.