Thursday, December 13, 2012,10:02 PM
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PrintMASALA BHAT
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Apply the ground paste to the cauliflower florets. Marinate for an hour.
- Heat 1 tablespoon of ghee. Add the whole spices with the rice. Fry for about 2 minutes and set aside.
- Heat about 3 tablespoon of oil. Add onion followed by garlic and asafoetida followed by the coconut, turmeric powder, yellow chilli powder and coriander powder.
- When the onion becomes translucent, remove from flame. Add salt, lime juice, and sugar. Grind to a paste.
- Heat a heavy bottomed pan with 2 tablespoon of oil and add the ground masala and then the marinated cauliflower. Mix and cook for 2 minutes.
- Add rice and a little salt. Add water to reach 1 inch above the surface of the rice. Cook on high flame. When the water starts boiling reduce flame to medium- low and after 1-2 minutes to low.
- Cook, with the pan tightly covered, on low flame for about 10 - 15 minutes.
- When the rice is almost done, remove the cover, make 5 holes in the dish and pour the saffron water in these holes.
- Cover and cook on low flame till the rice is done. Allow the rice rest for about 5 minutes. Serve hot garnished with cashew nuts and raisins.
INGREDIENTS
- 750 grams cauliflowers, cut into large sized florets, washed and drained
- 350 grams rice, rinsed, soaked and drained
- 1 onion, roughly chopped
- A pinch of asafoetida
- 4 garlic cloves
- 60 grams grated fresh coconut
- ½ teaspoon turmeric powder
- 1 teaspoon yellow chilli powder
- 1 teaspoon coriander powder
- 1 tablespoon ghee
- 1 inch cinnamon stick
- 6 green cardamoms
- 2 bay leaves
- Juice of 1 lime
- ½ teaspoon sugar
- 6 cloves
- ½ teaspoon saffron, crushed and mixed with 2 tablespoon water
- 50 ml Cooking oil
- Salt, to taste
Ground To Fine Paste
- 1 teaspoon cumin seeds,
- 1 teaspoon peppercorns,
- 1 teaspoon ginger paste,
- 2 tablespoon yogurt
- Fried In Ghee
- 20 cashew nuts
- 15 raisins
16 comments for “Masala Bhat”
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