Wash the basmati rice and keep it aside for 20 minutes.

Cut the edges of the bread, cut them into cubes and deep fry it and keep aside.

Alternatively you can pan fry this too.

In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.

Add the bay leaf, fennel seeds, stone flower and green chilis

Saute for a minute and add the thinly sliced onions.

Cook till it becomes translucent.

Now add the ginger garlic paste to this.

Saute till the raw smell of the garlic goes off.

Now add the sliced tomato.

Cook till the tomatoes turn mushy.

Add red chili powder,salt and turmeric powder.

I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.

If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.

Now add the veggies. I added carrot, beans and peas.

You can add potato too. Cauliflower will become mushy, so I don’t prefer adding it.

Mix well and add the finely chopped mint leaves and coriander leaves.

Combine well and add the washed rice.

Now add in 2 cups of water and 1 cup coconut milk. I am using store bought coconut milk for this Brinji recipe.

Mix well and cover this with a lid.

Stir in between.

Once the water it almost absorbed, place the pan on a dosa tawa.

Let this sit on the heat for 10 minutes.

Switch off the flame.

After 5 minutes open the lid.

Now add the roasted cashew nuts and fried bread slices.

Gently mix from the sides without breaking the rice.

Birinji is ready to serve.

Serve with salna or onion raita.