Masala Bhaat/Rice
Masala Bhaat/Rice, extremely delicious and comforting mixed vegetable rice made with classic Indian spices, cauliflower, onions, potatoes, peas!
Servings: 4
Ingredients
- 2 tbsp Ghee can be sub wit oil if making it vegan
- 1 tbsp Oil
- 1 small Cinnamon Stick
- 3 Whole Peppercorn
- 3 Cloves
- 2 Dry Whole Red Chilis
- 1 tsp Cumin Seeds
- 2 clove Minced Garlic, large cloves
- ½ inch Grated Ginger
- 1 Chopped Serrano use less or skip for less spicy/kid friendly masala bhaat
- ⅛ tsp Asafetida
- 1 cup Chopped Yellow Onion one small onion
- ¾ cup Cubbed Potatoes one small potato
- 1¾ cup Chopped Tomatoes one extra large tomato
- 1 cup Frozen Peas or frozen mixed veggies
- 2 cup Chopped Cauliflower Florets
- 1 tbsp Tomato Paste
- 1 tsp Red Chili Powder use less or skip for less spicy/kid friendly masala bhaat
- 2½ tsp Salt
- 1 tbsp Cumin Coriander Powder dhana jiru
- 1 tsp Garam Masala ½ tsp if garam masala is strong
- ½ tsp Turmeric Powder
- 1 cup Long Grain Basmati Rice
- 2 cup Water
- ½ cup Chopped Cilantro
Instructions
- Wash and soak long grain basmati rice for 15-20 minutes.
- Heat 1 tbsp oil and 1 tbsp ghee in a pressure cooker, either Instant Pot while keeping it on saute mode or Indian style pressure cooker while keeping it on medium heat.
- Once oil and ghee are warm, add whole spices and cumin seeds. Saute until cumin seeds start to brown and form aroma.
- Add asafetida and chopped onions along with grated ginger, minced garlic and chopped serrano. I like to chop ginger, garlic and serrano in a small food processor for this dish.
- Once onions are translucent and raw smell of garlic goes away, add cubed potatoes and tomatoes along with 1 tbsp of tomato paste.
- Mix well and cook for 3-4 min, or until tomatoes start to become mushy.
- Add all the dry spices and salt listed above. Mix well.
- Add soaked rice without any water. Mix well.
- Add 2 cups of water. Mix well.
- Add peas and small cauliflower florets. Mix well.
- Bring it to almost boil, add 1 tbsp of ghee (more or less based on your preference).
- Mix well and close the lid of your pressure cooker.
- If using IP, turn the saute mode off. Close the lid, secure the valve and cook on low pressure for 6 minutes. Once timer goes off, let the pressure release naturally for 5 minutes, release rest of the pressure manually.
- If using Indian style pressure cooker, make 3 whistle (2 whistles if it takes long between each whistles). Immediately take the pressure cooker off the hot stove after the whistles. Let the pressure release naturally all the way.
- Garnish it with cilantro. Serve it hot with side of kadhi, raita or just plain yogurt along with crunchy salad (kachumber), papad and pickle!
