Masale Bhaat (Spiced Tindora Rice)

Masale Bhaat (Spiced Tindora Rice): This rice recipe is a staple of every wedding in the western Indian state of Maharashtra. It is also prepared in Maharashtrian households during various Hindu festivals.



Ingredients for the Masala:


- 2 to 3 cloves
- 1 small Cinnamon stick
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tsp Caraway seeds (also known as meridian fennel or persian cumin)

Ingredients for Rice:

- 1 cup Basmati Rice (washed)
- 2 tbsp Oil
- 1 tsp turmeric powder
- 1 stem of Curry leaves (you can find these in any Indian food store)
- 1 tbsp Peanuts
- 1 tbsp Cashews
- 1 tbsp Yogurt
- 1/2 cup of long cut Tindora (Ivy Gourd, also called tendli or tondli. is generally available in Indian stores)
- Finely cut Cilantro for garnishing
- Grated coconut for garnishing
- 2 cups of water
- salt to taste

Preparation:

- Grind all the ingredients for the Masala into a fine powder.
- Heat oil in a pan. Once oil is heated put in the Curry leaves.
- After the curry leaves have finished spluttering, add peanuts & Cashews. Let them fry for sometime. Keep the stove on medium heat.
- Now put the tindora pieces and fry for sometime. Then put rice and fry for a while.
- Put 2 to 3 tsp of the freshly ground masala. Mix well.
- Now add 2 cups of water. Put salt, stir well and let it come to a boil.
- Add 1 tbsp of the Yogurt and mix it properly.
- Pour the mixture in a Pressure cooker.
- Keep the pressure cooker on high flame. After one whistle lower the flame.
- After 15 min switch off the stove.
- Let the pressure cooker cool.

- Remove the rice in a serving bowl and garnish with Cilantro & grated coconut.
- Serve with a tsp of ghee (clarified butter).