Masala Bhaat - Sk

by sumagandlur

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An unique main course recipe, Masala bhat(rice) is basically rice cooked with masaledaar spices, onion and tomato puree. The whole spices like cinnamon and cloves add aroma to the chawal dish and adds color on your dinner table.

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Masala Bhaat - Sk recipe - How to make Masala Bhaat - Sk

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Preparation Time: 10 min Cooking Time: 30 min Total Time: 40 mins 4
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Ingredients

1 1/2 cups long grained rice (basmati)
8 small brinjals (baingan / eggplant)
salt to taste
8 to 10 tendlis
Fresh Coriander Leaves 1/4 medium sized
6 to 7 whole red chillies
1/2 cup grated dry coconut (kopra)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
10 cashewnuts (kaju)
1/4 cup grated coconut
4 tbsp oil
2 bayleaves (tejpatta)
5 to 6 cloves (laung / lavang)
3 to 4 cardamoms (elaichi)
1 black cardamom (badi elaichi)
1 tsp turmeric powder (haldi)
1 tbsp lemon juice

Method

Soak rice in three cups of water for half an hour.
Wash brinjals and slit four brinjals crosswise leaving the stem intact. remove stem and cut the remaining into cubes. soak them in salted water.
Wash and cut tendlis into four lengthwise. clean, wash and chop fresh coriander leaves. remove stems of whole red chillies.
Dry roast coriander seeds, cumin seeds, whole red chillies, dry coconut till a nice aroma is given out. cool and grind into a paste with a little water.
Roast cashewnuts and keep aside.
Heat oil in a pan. add bay leaves, cloves, green cardamoms, black cardamoms and sauté for a minute. add masala paste and sauté. add tendlis and brinjals and mix. add salt, turmeric powder and stir. cook for five to eight minutes.
Drain water from soaked rice and add to the pan. add three cups of water and mix. add roasted cashewnuts, half the coriander leaves and adjust salt. cook for five to seven minutes. cover with lid and cook on medium heat till done.
Garnish with scraped coconut and remaining coriander leaves. if you wish you can also sprinkle some lemon juice and serve hot.