Spicy Rice Maharashtrian Style Masala Bhath

Ingredients: 

• Serves: 6 
• 3 cups long grain rice  
• 3 tablespoons ghee 
• 3 tablespoons oil 
• 3 large onions, finely sliced  
• 5 cardamom pods, bruised  
• 2 small sticks cinnamon 
• 6 whole cloves 
• 20 whole black peppercorns  
• 1/2 teaspoon ground turmeric 
• 5 cups hot water 
• 3 teaspoons salt 
• 1/2 cup raw peanuts/cashew nuts, split in halves  
• 2 sprigs fresh curry leaves or 20 dried curry leaves 
• 3 fresh green chillies, seeded and sliced 
• 2 teaspoons black mustard seeds

Method: 

Wash rice well and leave to drain in colander for at least 30 minutes. In a large,
heavy saucepan heat half the ghee and oil and fry the onions and whole spices
until onions are golden brown, stirring frequently. Remove half the onions and set
aside for garnish. Add turmeric and rice to pan and fry, stirring with slotted metal
spoon, until all the grains are coated with the ghee. Add the hot water and salt, stir
well and bring to the boil. Cover with tightly fitting lid and turn heat very low. Cook
for 20-25 minutes without lifting lid.
Heat remaining ghee and oil in a small pan and fry the peanuts/cashew nuts until
golden. Remove with slotted spoon. Fry the curry leaves, green chillies and
mustard seeds until the seeds pop. Pour over the rice, lightly fork through. Dish up
rice and garnish with the fried cashews, chopped coriander leaves and grated fresh
coconut.