Rice Bath

By Hebbars Kitchen · 50 min

Ingredients

Instructions

1. Heat 2 tsp oil in a small pan and sauté 1 inch ginger, 4 cloves garlic and 2 chillies.
2. Add 1 tsp coriander seeds, 1 tsp fennel, 1 inch cinnamon, 1 cardamom pod and 4 cloves, and sauté until the spices smell aromatic.
3. Add 3 tbsp chopped coriander and 2 tbsp chopped mint and sauté until they shrink.
4. Turn off the heat, add ¼ cup grated coconut and sauté until warm. Let everything cool completely, then transfer to a small blender.
5. Blend to a coarse paste with ¼ cup water. Set the masala paste aside.
6. In a pressure cooker, heat 1 tbsp ghee and 2 tsp oil. Sauté 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 cardamom pods and 4 cloves.
7. Add 1 chopped onion and sauté until golden brown. Add 1 chopped tomato and sauté until soft and mushy.
8. Add the masala paste and sauté until the raw smell is gone.
9. Add 1 chopped carrot, ½ cubed potato, 5 chopped beans, 3 tbsp peas, 2 tbsp chopped coriander, 2 tbsp chopped mint and ½ tsp salt. Sauté for 2 minutes until the paste is well combined.
10. Add 1 cup Sona Masuri rice that has been soaked for 20 minutes. Sauté for a minute without breaking the rice.
11. Add 2 cups water, ½ tsp salt and 1 tsp lemon juice. Mix well and bring to a boil.
12. Cover and pressure cook for 2 whistles.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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