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Masala Bhaat (Spice Rice)


Basmati rice (long grained rice)
1 cup
Potato – peeled & diced
1 large
Shelled green peas
1 cup
Onion – peeled & diced
1 onion
Florets of cauliflower
Lemon juice
½ cup
Grated coconut
for garnish
Cilantro leaves
For leaves

Spice to grind:

Cinnamon stick 1”
2 to 3
Pepper corns
2 to 3
Cilantro leaves
1 small bunch
Grated coconut
1 cup
Turmeric powder – optional
1 tsp
Green chilli
Ginger 1 ½”
1 piece
to taste 

Wash and drain rice and keep aside for at least thirty minutes. Grind all the spices with a little water to form a paste. Heat oil and when hot, add onions and stir fry till they turn pink. Next add cauliflower florets, potatoes one after the other and stir each vegetable for a minute or so before adding the next. Add the peas. Stir well. Add the ground spices and the washed and drained rice. Stir the entire mixture well for at least 3-5 minutes taking care not to let the rice stick to the bottom. Add two and half cups of water. Add lemon juice. Stir it once more. Cover and cook on a low flame for approx. thirty minutes. Keep checking whether the rice grains are cooked. Remove from heat. Garnish with coconut and cilantro and serve hot with pickles and chilled yoghurt and (if available) crisp fried popadums.