Sunday, November 22, 2009

Kaal Bhat or masalay rice

1 cup Basmati rice
1/4 cup peas
1 potato dices into big pieces
1 carrot diced into small pieces
7-8 cashewnuts
10 curry leaves
1 teaspoon turmeric powder
1/2 teaspoon asafoetida
1 tsp red chilli powder
salt to taste
Marble size jaggery
2 tbsp ghee
chopped coriander leaves
fresh grated coconut for garnishing
Cinnamon sticks 1/2 inch
3-4 cloves
1-2 bay leaves
Wash rice and drain. Keep aside for 10 minutes an hour.
Heat a Pressure cooker. Add 1tbsp oil. Add cumin, turmeric powder, hing, cinnamon, cashew nuts and curry leaves . Fry for 30 seconds.
Add potato cubes,carrots and peas. Fry for 1 minute. Next add the raw rice and keep stirring for some time on medium heat. Add water to cover the rice and vegetable mixture. Don't add more water. Add goda masala,salt, jaggery, red chilli powder and tbsp ghee on top. Cover the lid.
Pressure cook for 2 whistles and remove from the heat. Once the pressure is released granish with grated coconut and chopped coriander. Serve hot.

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