Masala Bhaat (Spice Rice)

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice - (long grained rice)
1 cup	146g / 5.1oz	Potato - peeled & diced (large)
1 cup	237ml	Shelled green peas
1		Onion - peeled & diced
		Few florets of cauliflower
1/2 cup	118ml	Lemon juice
1 cup	93g / 3.3oz	Grated coconut - for garnish
		Cilantro leaves - for garnish
2 tablespoons	30ml	Oil
		Spices To Grind
1		Cinnamon - (1 inch)
2		(to 3)
2		Peppercorns - (to 3)
1		Cilantro leaves
1 cup	93g / 3.3oz	Grated coconut
1 teaspoon	5ml	Turmeric powder - optional
1		Green chilli
1		Ginger - (1 1/2 inch)
		Salt - to taste

Recipe Instructions

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 wether 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.

Source:
Neelam Advani

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