Ingredients

• 300 gms - Rice (basmati)
• 2 tsps - Coriander seeds
• 1 tsp - Sesame seeds
• 1 piece - Cinnamon (small)
• 4 - Cloves
• 1 - Badi Elaichi
• 4 tsp - Ghee
• 1/4 tsp - Mustard seeds (black)
• 5 - Curry leaves
• 1 pinch - Asafoetida
• 1 - Green chillies (slit lengthwise)
• 4 tbsp - Coconut (grated)
• 25 gms - Cashews
• 1 bunch - Coriander (Dhania, chopped)
• Salt to taste

How to Make Maharashtrian Masale Bhath

• Roast coriander seeds, cumin seeds, sesame seeds, badi elaichi, cinnamon and cloves (without oil) and grind them to a fine powder.
• This forms the masala.
• Heat 3 tsp of ghee in a pan and season with mustard seeds and cumin seeds.
• When they crackle, add curry leaves, asafetida and green chilli.
• Add rice and fry for five minutes.
• Heat water, double the volume of rice and add it to the rice.
• Put masala when it starts boiling.
• Also add the seasoning, salt and cashewnuts.
• Boil and cook on low heat, stirring occasionally, till almost done.
• Pour the remaining ghee over, cover and cook till all the water gets evaporated and the rice is properly cooked.
• Serve hot garnished with grated coconut and chopped coriander leaves.