Email: archana@ic.cd

Maharashtrian Masale Bhath

Ingredients

300 gms. Rice (basmati) (washed and dried on cloth)
2 tsps. Coriander Seeds
1 tsp. Sesame Seeds
1 piece Cinnamon (small)
4 nos. Cloves,
1 Badi Elaichi,
4 tsps. Ghee,
1/4 tsp. Mustard seeds (black)
5 leaves Curry Leaves
1 pinch Asafoetida
1 no. Green Chilies (slit lengthwise)
4 tb.sps. Coconut (grated)
25 gms. Cashews
< bunch Coriander (Dhania) (chopped)
Salt to taste

Method

1. Roast coriander seeds, cumin seeds, sesame seeds,badi elaichi, cinnamon and cloves (without oil) and grind them to a fine powder. This is Masala.
2. Heat 3 tsp. ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chili.
3. Add the rice and fry for five minutes.
4. Heat water, double the volume of rice and add to the rice.
5. Put masala when it starts boiling.
6. Also add the seasoning, salt and cashewnuts. Bring to a boil and cook on low heat, stirring occasionally, till almost done.
7. Pour the remaining ghee over, cover and cook till all the water has evaporated and the rice is done.
8. Serve hot garnished with grated coconut and chopped coriander leaves.
9. Piece of Lemon is given along with it tastes good.