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south indian masala rice recipe /masala bhat/bhaat

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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. Wash and soak seeraga samba for half an hour.
  2. 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.
  3. In a pressure pan add ghee and then chop onions fry them till golden.
  4. 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.
  5. Add water to it and let it boil
  6. Now add the soaked drained rice to this masala boiling water.
  7. 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.
  8. Open when all the pressure is gone.
  9. 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.