Masaala Bhat Spicy Rice

Serving Size : 1
Ingredients

for prepare Masaala Bhat Spicy Rice

:

Amount	Measure	Ingredient - Preparation Method
3	cups	Basmati rice
1	large	Asian eggplant - cubed
1	large	red potatoes - cubed
1/2	cup	green peas - frozen
1/2	cup	peanuts - unsalted
1/4	cup	cashews - raw, split
3		green chiles - 3-4
2		cinnamon sticks
1	sprig	karhi leaves
1/2	teaspoon	peppercorns
1	tablespoon	sesame seeds
4		whole cloves - to 6
1	tablespoon	cumin seed
1	teaspoon	mustard seed - brown
1	tablespoon	coriander seed - ground
1/2	teaspoon	turmeric
1/2	cup	coconut shreds - unsweetened
1/2	cup	cilantro - chopped
1	teaspoon	salt - or to taste
1/4	cup	ghee

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.

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