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Masaala Bhat (spicy Rice)

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Indian Rice 6 Servings

INGREDIENTS

3 c Basmati rice
1 Asian eggplant, cubed
1 Red potatoes, cubed
1/2 c Green peas, frozen
1/2 c Peanuts, unsalted
1/4 c Cashews, raw split
3 up to
4 Green chilies
2 Sticks cinnamon
1 Sprig karhi leaves
1/2 t Peppercorns
1 T Sesame seeds
4 up to
6 Whole cloves
1 T Cumin seed
1 t Mustard seed, brown
1 T Coriander seed, ground
1/2 t Turmeric
1/2 c Coconut shreds, unsweetened
1/2 c Cilantro, chopped
1 t Salt, or to taste
1/4 c Ghee

INSTRUCTIONS

This recipe came from my Indian cooking teacher. He uses only basmati
rice. If you are unfamiliar with any of the ingredients or my
preparation method, please e-mail me, and I will try to help. Recipe
By: Raghaven Iyer.  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.  BNAJ39A@PRODIGY.COM  (MS JO ANN C
RECH)  REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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