Brinji | Brinji Rice | Brinji Saadam

First soak the rice in water for 15-20 mins. In a blender add fennel seeds, ginger and garlic.
Grind into a rough paste and then add chopped tomatoes. Grind into a smooth puree, set aside.
In a thick bottomed pan heat 1.5 tablespoon oil and 2 teaspoon ghee. Add cubed bread slices and fry until golden brown. Set aside.
In the remaining oil add cloves, cardamom, cinnamon piece and dried bay leaf. Add slit green chillies. Fry for a few seconds.
Now add finely sliced onions. Fry until light golden brown.
Add the prepared paste and fry until there is no raw smell.
As the oil begins to ooze out from the edges, add Kashmiri red chilli powder, turmeric powder and salt as needed.
Cook until the spice powders are cooked, for a couple of minutes.
Next add curd and cook for 3-4 mins.
Now add finely chopped coriander and mint leaves. Cook for a couple of minutes.
Add the water used to soak the rice. Bring it to a slow boil.
Now add garam masala powder and let the water come to a boil. Check for salt and spices.
Add the soaked rice and lower the flame. Mix it well and keep it covered.
Cook for 10-12 mins on low flame. Remove from heat. Let it stand for 5-7 mins and then gently fluff up the rice. Add fried bread slices on top.
Serve hot with onion raita and vegetable kuruma.