Masala Bhat is a spicy Maharashtrian rice. Be a child once again and add some crushed papad over the top for a crunchy feel!
1-1/2 cups / 300 gm Basmati rice , washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained
5 tbsp / 75 ml Refined oil .
¾ tsp Black mustard seeds (rai)
5 Green Chilies, Slit
1 tsp / 2 gm Turmeric (haldi powder)
8-10 Gherkins, small sized, cut into 4 slice each
¾ cups Green peas (matter), shelled
Dry roast and grind to a fine powder
1 tsp / 2 gm Coriander (dhaniya ) seeds
1 Cinnamon (dalchini) stick, 1 piece
½ tsp / 1 gm Cumin (jeera) seeds
½ tsp / 1 gm Black cumin (sah jeera) seeds
1 tsp / 3 gm Sesame seeds
1 tsp / 2 gm Garam masala
1-1/2 tsp / 3 gm Red chilli powder.
1-1/2 tsp / 7 ml Lemon (nimbu) juice
For the garnishing :
10 cashew nuts (kaju), lightly fried
2 tbsp / 20 gm Raisins (kishmish), sliced
8-10 coconut (nariyal) cut into slice
Heat the oil in a pan; add the mustard seeds. When they splutter, add the green chilies and turmeric powder stir and add the gherkins and green peas. Lower heat and continue to cook for 2 minutes. Add the drained rice and mix carefully to coat the grain with the oil and continue to fry until all the water has evaporated.
Add the roasted powder. Garam masala and red chili powder. Stir to mix well.
Add 3 cups water, lemon juice and salt Increase heat and bring to the boil. Reduce heat and cook covered until the water is absorbed and the rice is done.