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Masaala Bhat (Spicy Rice)
















Ingredients

Quantity
Basmati rice
3 cups
Asian eggplant – cubed
1 large
Red potatoes – cubes
1 large
Green peas – frozen
½ cup
Peanuts – unsalted
½ cup
Cashews – raw, split
¼ cup
Green chillies
3 to 4
Karhi leaves
1 spring
Peppercorns
½ tsp
Sesame seeds
1 tbsp
Whole cloves
4 to 6
Cumin seeds
1 tbsp
Mustard seeds – brown
1 tsp
Coriander seed – ground
1 tbsp
Turmeric
½ tsp
Coconut shreds – unsweetened
½ cup
Cilantro – chopped
½ cup
Salt
1 or to taste
Ghee
¼ cup

               
Wash rice in several rinses of cold water until the water is clear. Cover the rice with water and let sit for at least ½ hour. In a stockpot, heat the ghee and pop the mustard seeds with a cover on. Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews, and peanuts. Add the vegetables and cook al dente. Add the ground coriander, turmeric, coconut, and salt. Drain the rice, then add it and water (to cover rice by ½ inch) and bring to a boil with the cover off. When most of the water has boiled away place a tight fitting lid on the pot. If you have an electric stove turn the heat off and let the rice rest for 5-10 minutes. If using gas turn it down as far as you can and simmer for 5-10 minutes. Stir in the cilantro.