Masala Bhath Recipe
Summary
Preparation Time45 MinCooking Time35 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Pulao rice 300 gm. | ||
| Gherkins | 100 Gram (For 4) | |
| Cashewnuts | 25 Gram (For 4) | |
| Green chilli | 1 (For 4) | |
| Coriander | 10 Gram (For 4) | |
| Cumin | 5 Gram (For 4) | |
| Gingelly seeds 5 gm. | ||
| Cinnamon a small piece | ||
| Cloves 3 or 4 | ||
| Asafoetida a pinch | ||
| Coconut | 10 Gram (For 4) | |
| Mustard seeds and Cumin a pinch | ||
| Fat | 20 Gram (For 4) | |
| Coconut | 20 Gram (For 4) | |
| Coriander leaves | 15 Gram (For 4) | |
| Salt | To Taste (For 4) | |
Directions
1. Pick, wash and drain rice. Keep it for half an hour.
2. Roast and powder coriander, cumin, gingelly, cinnamon, cloves, and dry-coconut.
3. Wash and cut gherkins lengthwise.
4. Heat three-fourths of the fat. Add mustard seeds and cumin.
5. When they crackle, add curry leaves, asafoetida, chilli. Add gherkins. Saute for five minutes.
6. Add rice. Fry for 5 minutes.
7. Add hot water to double the quantity of gherkin-and-rice mixture.
8. Add spices, salt and cashewnuts.
9. Cook on slow fire, stirring occasionally.
10. When the rice is nearly done, pour remaining fat over. Cover.
11. Cook till all the water has evaporated and rice is done.
2. Roast and powder coriander, cumin, gingelly, cinnamon, cloves, and dry-coconut.
3. Wash and cut gherkins lengthwise.
4. Heat three-fourths of the fat. Add mustard seeds and cumin.
5. When they crackle, add curry leaves, asafoetida, chilli. Add gherkins. Saute for five minutes.
6. Add rice. Fry for 5 minutes.
7. Add hot water to double the quantity of gherkin-and-rice mixture.
8. Add spices, salt and cashewnuts.
9. Cook on slow fire, stirring occasionally.
10. When the rice is nearly done, pour remaining fat over. Cover.
11. Cook till all the water has evaporated and rice is done.
Chef
