Maharashtrian Masala Bhat is a spicy Maharashtrian rice. Be a child once again and add some crushed papad over the top for a crunchy feel!
Maharashtrian Masala Bhat Ingredient:
- 1-1/2 cups / 300 gm Triraj 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
Maharashtrian Masala Bhat Method:
- 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.
