I like Rice. Scratch that!! Actually, I love it. And it is also the reason why despite getting on a weight loss diet, I didn’t switch to brown rice. If I have to eat just 100 grams of rice (without roti), I better eat the kind that I love. I came across this recipe at a friend’s place. They make amazing Andhra food that makes my mouth water. Biranji is also one such kind of mouth-watering dish. Firstly, its name is so region specific that I fell in love with the name before the dish. Secondly, it belongs to one of my favorite regions in terms of food. And lastly, it smelled so amazing that I asked for its recipe even before I tasted it.
When I was in Bangalore, right across the road from our office was this Aunty’s food joint. Very unassuming, humble and rustic. When my friends first took me there, I was kind of dragging my feet (inwardly) and when I looked at that place, I was wondering how did I end up there? But it was one of the best Andhra food I ever ate. Since then, I like unassuming places :). I stayed in Bangalore for a couple of years but I never came across Biranji. Never even heard of it. So my guess is that it is not a widely known dish just like some of my Rajasthani dishes – Bele, Sakdi, Haldi ki sabji. All of which are absolutely delicious.
According to my friend, Biranji goes extremely well with Raita or eggplant curry. I did pair it up with Raita but I honestly felt it was so flavorful that it didn’t anything at all. Hope you all like it too.
PS- Thank you Sangeetha for another wonderful recipe.
- 1 cup Basmati Rice
- 8 Cloves
- 8 green Cardamom
- 2 inch Cinnamon
- 1/4 cup peeled Garlic
- 1/2 cup grated dry coconut or dry coconut powder
- 1/2 large Onion or 130 gms, chopped
- 10 small black peppercorns
- 1/2 tomato, chopped
- 1 tsp Khas Khas or poppy seeds
- 2 green chili, not too spicy, chopped
- 3 tbsp. Butter
- 2 tsp Ghee
- 2 and 1/4 cup water or as needed
- 2 tsp Salt
- Wash and soak rice for 25-30 minutes.
- In a wok, add ghee and roast cloves, cardamom, cinnamon and black peppercorn until fragrant.
- Add poppy seed and coconut and give it a minute.
- Add tomato, green chili and onion to it and stir until coconut is light brown in color.
- Now add it all to a blender and make a smooth paste. Add water as required out of the above 2 and 1/4 cup mentioned.
- Crush garlic in mortar and pestle. Keep aside
- Take butter in a pot and add garlic to it. When it slightly changes color, add the blended paste.
- When it leaves oil, add salt and water. Let it come to a boil and add rice.
- When rice is cooked, turn off the stove and enjoy it with Raita or eggplant curry.
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