Masala bhaat

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

This traditional Maharashtrian rice is an amazing combination of spicy flavours and mouth-watering textures. When served with low fat curds, or raita, it makes a complete meal in itself. Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Serves 4.

1 cup uncooked rice
½ cup brinjals (baingan), diced
½ cup tendli, sliced vertically
a pinch asafoetida (hing)
12 mm. (½”) piece ginger, grated
½ teaspoon turmeric powder (haldi)
½ teaspoon cumin seeds (jeera)
½ cup onions, chopped
2 green chillies, chopped
1 teaspoon oil
salt to taste
To be ground into a powder
½ teaspoon cumin seeds (jeera)
½ teaspoon coriander (dhania) seeds
8 to 10 peppercorns
3 cloves (lavang)
To be mixed into a topping
¼ cup cauliflower, grated
¼ cup coriander, chopped
½ teaspoon coriandercumin seed (dhania-jeera) powder
1 teaspoon chilli powder
½ teaspoon sugar
1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the asafoetida, ginger, turmeric powder and cumin seeds.
3. When the seeds crackle, add the onions and green chillies and sauté till the onions turn translucent.
4. Add the brinjals, tendli and the soaked rice.
5. Add the ground powder, salt with 2½ cups of hot water and pressure cook for 2 to 3 whistles.
6. When the rice is done add the topping mixture and toss well.
7. Serve hot.

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