Brinji | Coconut Milk Biriyani

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Cooks in: 20 Minutes Serves: 4 People

Coconut and coconut milk is widely used in Indian cuisine for ages. Vegetable brinji is a delicious one-pot vegan dish made with spices, coconut milk, rice and mix veggies. I have replaced rice with Barnyard Millet. This recipe is from Tamil Nadu. Coconut Milk strengthens immune system, promotes hair grown and its fat helps to retain the moisture of the skin. It is a healthy substitute for individuals who are lactose intolerant. It has anti inflammatory properties and antioxidants.



  1. Wash and soak millet for an hour. Drain
  2. In a small pressure cooker, add oil and fry bay leaves, cinnamon, cardamom and star anis on low heat till a nice aroma is released.
  3. Add onions and sauté till they become translucent. Now add garlic pieces, green chillies, cashew pieces and sauté for 30 seconds. Finally add mint and coriander leaves. Sauté for another 30 minutes.
  4. Transfer the drained millet to the cooker and mix well with the spices. Add water, coconut milk, veggies and salt.
  5. Close and cook for 3 whistles. Open after pressure settles down. Aromatic Brinji is ready.


  • * Store bought coconut milk is generally thick. So I have used water in equal portion. If you are using home made coconut milk, then reduce the water quantity or if the milk is thin, then you can completely eliminate water.
  • Other millets like Kodo, Foxtail, Little and Proso can also be used for this recipe.

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