south indian masala rice recipe /masala bhat/bhaat
Ingredients
- Seeraga samba rice - 2 cups
- Finely chopped tomatoes - 1/2 cup
- Finely chopped onions - 1/4 cup
- Ghee - 3-4 tbsp
- Some chopped coriander leaves
- Chilli powder - 1 tsp
- Turmeric powder - 1 tsp
- Salt as needed
- Water for rice - 4 cups water
To dry roast and grind:
- Dhania seeds/coriander - 1 tbsp
- White sesame seeds/ellu - 1 tbsp
- Lavangam/cloves - 4-5
- Red chillies - 2-3 or as needed
Instructions
- Wash and soak seeraga samba for half an hour.
- In a kadai dry roast all the ingredients given under to “dry roast and grind” heading when it cools make a powder and keep ready.
- In a pressure pan add ghee and then chop onions fry them till golden.
- Next add tomatoes and needed salt for the whole recipe when the tomato cooks add turmeric, chilli powder and the ground masala powder and sauté for a minute.
- Add water to it and let it boil
- Now add the soaked drained rice to this masala boiling water.
- When it starts to boil close the pressure cooker by adding some chopped corianderand keep for one whistle then lower the flame for 2 minutes and switch off.
- Open when all the pressure is gone.
- Serve with simple onion raita and appalam.
Notes
I have not tried adding any vegetables to it.
Add roast masala as needed don’t add too much.
If you are soaking the rice for half an hour then 4 cups of water is enough.
Add roast masala as needed don’t add too much.
If you are soaking the rice for half an hour then 4 cups of water is enough.