Masala Bhaat Recipe
Ingredients
| Basmati rice | 1 1/2 Cup (16 tbs) | |
| Peas, shelled, 1/2 cup | ||
| Potatoes, small, 250 gms | ||
| Onion, thinly sliced, 2 or 3 | ||
| Ginger, finely grated, 1 small piece | ||
| Green chillies | 3 , finely chopped | |
| Coriander leaves, finely chopped, 1/2 bunch | ||
| Garam masala | 2 Teaspoon | |
| Salt | To Taste | |
| Cashewnut or peanut, halved, 1/2 cup | ||
| Ghee or oil, 2 to 3 tablespoons | ||
| Turmeric | 1/2 Teaspoon | |
Directions
Wash and soak rice in water for one hour.
Peel potatoes and cut into two pieces.
If potatoes are very small, keep them whole.
Heat ghee in a pan and fry onion till light brown.
Add cashewnuts and vegetables.
Stir for a minute.
Add salt, turmeric and enough water for rice to cook.
Cover and let cook for 10 minutes.
Add rice and rest of the ingredients except garam masala.
Cover and continue cooking till rice is just cooked. (Cover the pan with a lid containing water).
If necessary, add warm water from the lid.
Five minutes before removing rice from fire, sprinkle garam masala.
Stir gently.
Cover and continue cooking till rice is cooked.
Sprinkle lemon juice before serving.
Peel potatoes and cut into two pieces.
If potatoes are very small, keep them whole.
Heat ghee in a pan and fry onion till light brown.
Add cashewnuts and vegetables.
Stir for a minute.
Add salt, turmeric and enough water for rice to cook.
Cover and let cook for 10 minutes.
Add rice and rest of the ingredients except garam masala.
Cover and continue cooking till rice is just cooked. (Cover the pan with a lid containing water).
If necessary, add warm water from the lid.
Five minutes before removing rice from fire, sprinkle garam masala.
Stir gently.
Cover and continue cooking till rice is cooked.
Sprinkle lemon juice before serving.
Chef
