Maharashtrian Masala Bhat (Spicy Maharashtrian rice) recipe
ingredients
1 1/2 cups (300 g) 11 oz Rice, Basmati, washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained
5 tbsp (75 ml) 2 1/2 oz Vegetable oil
3/4 tsp Black mustard seeds (rai)
5 Green chillies, slit
1 tsp (2 g) Turmeric (haldi) powder
8 - 10 Gherkins (tindli), small sized, cut into 4 slices each
3/4 cup Green peas (hara mataf), shelled
5 tbsp (75 ml) 2 1/2 oz Vegetable oil
3/4 tsp Black mustard seeds (rai)
5 Green chillies, slit
1 tsp (2 g) Turmeric (haldi) powder
8 - 10 Gherkins (tindli), small sized, cut into 4 slices each
3/4 cup Green peas (hara mataf), shelled
Dry roast and grind to a fine powder:
1 tsp (2 g) Coriander (dhaniya) seeds
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp Cumin (jeera) seeds
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
1 tsp (3 g) Sesame (til) seeds
1 tsp (2 g) Garam masala
1 1/2 tsp Red chilli powder
1 1/2 tsp (7 ml) Lemon (nimbu) juice
Salt to taste
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp Cumin (jeera) seeds
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
1 tsp (3 g) Sesame (til) seeds
1 tsp (2 g) Garam masala
1 1/2 tsp Red chilli powder
1 1/2 tsp (7 ml) Lemon (nimbu) juice
Salt to taste
For the garnishing:
10 Cashew nuts (kaju), lightly fried
2 tbsp (20 g) Raisins (kishmish), sliced
8 - 10 Coconut (nariyal), cut into slices
2 tbsp (20 g) Raisins (kishmish), sliced
8 - 10 Coconut (nariyal), cut into slices
method
1. Heat the oil in a pan; add mustard seeds. When they splutter, add green chillies and turmeric powder; stir and add 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.
2. Add the roasted powder, garam masala, and red chilli 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.
3. Garnish with cashew nuts, raisins and coconut.
2. Add the roasted powder, garam masala, and red chilli 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.
3. Garnish with cashew nuts, raisins and coconut.
serving amount
serves: 4
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6.2
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more information
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