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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.
  • Garnish with cashew nuts, raisins and coconut.

Not reviewed yet

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