- Wash rice well and leave to drain in colander for at least 30 minutes. In a large, heavy saucepan heat half the ghee and oil and fry the onions and whole spices until onions are golden brown, stirring frequently.
- Remove half the onions and set aside for garnish. Add turmeric and rice to pan and fry, stirring with slotted metal spoon, until all the grains are coated with the ghee.
- Add the hot water and salt, stir well and bring to the boil. Cover with tightly fitting lid and turn heat very low. Cook for 20-25 minutes without lifting lid.
- Heat remaining ghee and oil in a small pan and fry the peanuts/cashew nuts until golden. Remove with slotted spoon. Fry the curry leaves, green chillies and mustard seeds until the seeds pop.
- Pour over the rice, lightly fork through. Dish up rice and garnish with the fried cashews, chopped coriander leaves and grated fresh coconut.
Masala Bhath
#myrecipe
By Pooja Sanghavi
Apr, 29th
594
Servings
6 persons
Cook Time
1 hr
Ingredients
13
- 15
Ingredients
- Long grain Rice
- Ghee
- Oil
- Onion
- Cardamom pods
- Cinnamon stick
- cloves
- black peppercorns
- Ground turmeric
- Water
- Salt
- Peanuts/cashewnuts
- curry leaves
- green chilies
- mustard seeds
