Masaala Bhat (Spicy Rice)

Course : Curry
Serves: 1
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3 cups Basmati rice
1 large Asian eggplant -- cubed
1 large red potatoes -- cubed
1/2 cup green peas -- frozen
1/2 cup peanuts -- unsalted
1/4 cup cashews -- raw, split
3 medium green chiles -- 3-4
2 pieces cinnamon sticks
1 sprig karhi leaves
1/2 teaspoon peppercorns
1 tablespoon sesame seeds
4 whole cloves -- to 6
1 tablespoon cumin seed
1 teaspoon mustard seed -- brown
1 tablespoon coriander seed -- ground
1/2 teaspoon turmeric
1/2 cup coconut shreds -- unsweetened
1/2 cup cilantro -- chopped
1 teaspoon salt -- or to taste
1/4 cup ghee

Preparation / Directions:

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.

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