Masale Bhaat

• Heat 1 tbsp oil in a hot pan over low-medium flame. Add bay leaves, followed by coconut, cinnamon, black cardamom, whole asafoetida, whole peppercorns, cloves, black stone flower, star anise, mace, cumin, black cumin, and dried red chilies.
• Toast the spices for about 2 minutes, then add turmeric powder.
• Switch off the flame and add sesame seeds, lightly toasting for another 30–45 seconds.
• Let the mixture cool, then grind it into a fine powder and set aside.
• In the same pan, heat the remaining 1 tbsp oil. Add coriander seeds and toast for 1 minute until slightly golden. Transfer to a bowl and let it cool.
• Grind the toasted coriander seeds and mix them with the previous ground spice mixture. Your Goda Masala is now ready to use!

Preparation:

• Rinse 1 cup Ambemohar rice thoroughly under cold water to remove excess starch. Soak it in water for about 15 minutes to help the grains cook evenly. Drain and set aside.
• While the rice soaks, chop the mixed vegetables (such as carrots, peas, potatoes, and capsicum) into small, even pieces to ensure uniform cooking.

Cooking Process:

• Heat 2 tbsp of ghee or oil in a large pan or kadai over medium heat. Allow it to heat up properly.
• Add 1 tsp mustard seeds to the pan. Let them splutter for a few seconds. Then, add 1 tsp cumin seeds and sauté for another 10–15 seconds until aromatic.
• Add 1 tsp ginger-garlic paste, 2 slit green chilies, and 6–7 curry leaves to the pan. Sauté for about 1–2 minutes until the ginger-garlic paste turns golden brown and releases its fragrance.
• Add the chopped vegetables to the pan. Stir them well to coat with the oil and spices. Cook for about 3–4 minutes, stirring occasionally to ensure they don’t burn.
• Now, add 1½ tbsp homemade Goda Masala, ½ tsp turmeric powder, 1 tsp red chilli powder, and salt to taste. Stir the mixture well, ensuring that all the vegetables are evenly coated with the spices. Let the spices cook for about 2 minutes on medium heat. This helps bring out the flavours.
• Gently add the soaked and drained Ambemohar rice to the pan with the vegetables and spices. Mix carefully so that the rice is coated with the masala and all the spices are evenly distributed.
• Pour in 2 cups of water and stir to combine. The water should just cover the rice and vegetables. Bring the mixture to a boil over medium-high heat.
• Once the water begins to boil, lower the heat to low and cover the pan with a lid. Let the rice simmer for about 15 minutes, or until the rice is fully cooked and all the water has been absorbed. Check occasionally to ensure the rice doesn't stick to the bottom of the pan.
• Once the rice is cooked, turn off the heat and let it rest for 5 minutes without lifting the lid. This helps the rice firm up and absorb any remaining moisture.

Fluff the Rice:

• After resting, use a fork to gently fluff the rice. This helps separate the grains and gives the rice a light, fluffy texture.

Garnish:

• Garnish the Masale Bhat with chopped fresh coriander leaves, 2 tbsp grated coconut, and if desired, fried cashews or peanuts for added crunch - and here your rice bowl is ready to serve.

Serving Suggestions:

• Serve hot with raita, papad, or a simple salad.
• Pair with pickle for a tangy twist that complements the spice of the masale bhaat.

Pro Tips:

• For a deeper flavour, you can add fried onions as a garnish.
• If you prefer a milder dish, reduce the quantity of red chili powder or green chilies.
• For a richer taste, garnish with fried cashews or peanuts.