Masaala Bhat (Spicy Rice)

Recipe Ingredients

3 cups	480g / 16oz	Basmati rice
1 cup	198g / 7oz	Asian eggplant - cubed (large)
1 cup	237ml	Red potatoes - cubed (large)
1/2 cup	118ml	Green peas - frozen
1/2 cup	118ml	Peanuts - unsalted
1/4 cup	59ml	Cashews - raw, split
3		Green chiles - 3-4
2		Cinnamon sticks
1 section		Karhi leaves
1/2 teaspoon	2.5ml	Peppercorns
1 tablespoon	15ml	Sesame seeds
4		Whole cloves - to 6
1 tablespoon	15ml	Cumin seed
1 teaspoon	5ml	Mustard seed - brown
1 tablespoon	15ml	Coriander seed - ground
1/2 teaspoon	2.5ml	Turmeric
1/2 cup	46g / 1.6oz	Coconut shreds - unsweetened
1/2 cup	8g / 0.3oz	Cilantro - chopped
1 teaspoon	5ml	Salt - or to taste
1/4 cup	59ml	Ghee

Recipe Instructions

Wash rice in several rinses of cold water until the water is clear. Cover the rice with water and let sit for at least 1/2 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 1/2 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.

Source:
Sharon Raghavachary

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