Monday, February 25, 2008

Masala Bhaat/Spicy Rice Maharashtrian style

Basmati rice 2 cups
Ginger - 2 inch piece
Garlic -5-6 cloves
Green chillies - 3
Shredded Coconut -1/2 cup
Cinnomom sticks- 2 no.
Black Cardamom - 2 no.
Cloves - 3 no.
Green Cardamom- 2 no.
Black pepper seeds - 5-6 no.
Cumin seeds - 1 teaspoonful
Mustard seeds - 1 teaspoonful
Bay leaves -2 no.
Turmeric - 1 teaspoonful
Diced selected vegetables(potatoes, cauliflower, green peas etc)
Cashew nuts and peanuts

Wash and drain the basmati rice. Add 3-4 cups of water and soak for 1/2 an hour.
Roast the Cinnamon, black and green cardamom and cloves. Grind it in mixer to make a fine powder.
Make a fine paste of ginger, garlic, coconut and green chillies.
Heat 2 tablespoon of oil or ghee in a vessel/cooker. Fry the peanuts and cashews. Keep aside.
Add Bay leaves, mustard and cumin seeds and pepper corns. Add the coconut paste and mix well. Add the dry powder and mix well. Add the peanuts and vegetables and cook for a min. Season with Salt and turmeric. Now Add the soaked and drained rice. Add three cups of water. When water comes to boil and rice absorbs the water, put on the lid and cook on low heat for another 15 min.

Garnish with fried cashews and corriander. Masala bhaat is ready to serve.

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