Spicy Rice Maharashtrian Style - Masala Bhath

Weekends are always hectic. Planning to prepare something special for Sunday lunch is always interesting and exciting. Especially if I am trying new recipes, I am filled with apprehensive thoughts like 'will this dish will be accepted by all and etc etc'.

This time I wanted to try something Marathi and I adapted this recipe from here and served it with Kolhapuri Mutton.


Serves: 4
Cuisine: Maharashtrian
Preparation time - 20 mins
Cooking Time - 10 mins

For Rice

Basmati Rice - 2 cups
Ghee - 3 tbsp
Oil - 3 tbsp
Onions - 3 large ones
Water - 3 cups

For Masala

Cardamom - 3 pods
Cinnamon - 1 inch
Cloves - 5
Black Peppercorns - 20 whole
Turmeric pw a pinch
Salt to taste

For Garnishing

Peanuts & cashew nuts - 1/2 cup
Curry leaves - 2 sprigs
Green chilies - 4
Mustard seeds for seasoning
Chopped coriander leaves 2 tbsp
Grated fresh coconut - 2 tbsp

Method to prepare:

Wash the rice well and soak it for 15 mins
Chop onions into fine pieces.

In a pan, add half the ghee and oil. Once its hot, fry the onions and the masalas until the onions are golden brown, ensure it does not burn

Remove half the onions and set aside for garnish.

Take the pan in which rice is going to be cooked. Heat ghee, turmeric, drained rice. Fry for 2 mins

Add water and salt to taste. Bring to the boil. Cover with lid and Cook for 20-25 mins.
For seasoning, heat the remaining ghee in a small pan and fry the nuts until golden. Fry the curry leaves, green chilies and mustard seeds until the seeds pop.

Once the rice is cooked, remove it to a serving bowl, pour the seasoned stuff over the rice. Garnish the rice with the fried cashews, chopped coriander leaves and grated fresh coconut.

This is another entry for RCI : Maharashtrian Cuisine.

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