Spiced Rice (Masala Bhat)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, finely sliced
- 4ounces margarine
- 2cups basmati rice
- ½pound fresh peas
- ¼cup golden raisins
- 1hot green chili, finely minced
- 1clove garlic, finely minced
- ½inch piece fresh ginger, finely minced
- ½cup chopped cashew nuts
- 2ripe medium tomatoes, seeded and coarsely chopped
- Salt to taste
- ½teaspoon sugar
- 4cups boiling water
- Grated meat from ¼ of fresh coconut
- ¼cup blanched almond slices, toasted
- 1½teaspoons chopped fresh coriander leaves
Nutritional analysis per serving (10 servings)
320 calories; 15 grams fat; 3 grams saturated fat; 2 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 2 ounces of margarine saute onions until golden brown.
- Step 2
Remove onion and add remaining margarine to pan. When it is hot return half of the onion to the pan with rice, peas, raisins, chili, garlic, ginger and cashews. Saute over low heat, stirring constantly, for about one minute.
- Step 3
Add tomatoes, salt to taste, sugar and boiling water; raise heat and bring to boil. Cook until about ½ cup of liquid remains in pan. Lower heat, cover and simmer until rice is cooked.
- Step 4
Sprinkle with grated coconut, toasted almonds, remaining onion and coriander.
Private Notes
Comments
First time I try cooking based on NYTimes Cooking recipes and it's excelent. Gonna continue with my subscription though I cancelled it few days ago.