Title: Masaala Bhat (Spicy Rice) (W)
Categories: Amerind Rice
Yield: 6 Servings
| 3 | c | Basmati rice |
| 1 | lg | Asian eggplant; cubed |
| 1 | lg | Red potatoes; cubed |
| 1/2 | c | Green peas, frozen |
| 1/2 | c | Peanuts, unsalted |
| 1/4 | c | Cashews; raw, split |
| 3 | | Green chilies; 3-4 |
| 2 | | Cinnamon sticks |
| 1 | | Karhi leaves |
| 1/2 | ts | Peppercorns |
| 1 | tb | Sesame seeds |
| 4 | | Cloves; 4-6 whole |
| 1 | tb | Cumin seed |
| 1 | ts | Mustard seed; brown |
| 1 | tb | Coriander seed; ground |
| 1/2 | ts | Turmeric |
| 1/2 | c | Coconut shreds; unsweetened |
| 1/2 | c | Cilantro; chopped |
| 1 | ts | Salt; or to taste |
| 1/4 | c | Ghee |
Recipe by: Raghaven Iyer Wash rice in several rinses of cold water until
the water is clear. Cover the rice with water and let sit for at least 1/2
hour. In a stockpot, heat the ghee and pop the mustard seeds with a cover
on. Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns,
sesame seeds, cashews, and peanuts. Add the vegetables and cook al dente.
Add the ground coriander, turmeric, coconut, and salt. Drain the rice, then
add it and water (to cover rice by 1/2 inch) and bring to a boil with the
cover off. When most of the water has boiled away place a tight fitting lid
on the pot. If you have an electric stove turn the heat off and let the
rice rest for 5-10 minutes. If using gas turn it down as far as you can and
simmer for 5-10 minutes. Stir in the cilantro.