Welcome to the second week of the month long mega blogging marathon on biryani and pulao. I am trying to feature a biryani or pulao from various states in India during this month and today I come with a Goan rice. This was supposed to be posted on last Saturday, but I misplaced the images and was searching for them for two days. Yes, I know it sounds crazy, but being a food blogger for nearly 9 years, I tend to do this a lot. Now coming back to the recipe of the day, this is from one of my fav person’s blog. Archana blogs at The Mad Scientist’s Kitchen , is such a wonderful lady and I feel lucky to have met her in person. When I wanted a rice from Goa, I checked her site as she has so many authentic recipes. This masala bhath caught my attention because of the fresh spice powder made. I had this recipe bookmarked and this was one recipe which was made at the end of April. Archana used gherkins for the rice, but I used mushrooms. And I also used my rice cooker to make the bhath. You can choose any method of cooking, but calculate the water content accordingly.
The spice powder has kopra in it, which is impossible to get here in Madurai. I usually leave a fresh coconut in fridge until all the moisture is removed and I can safely call it as kopra. But I didn’t do that this time and I was not sure whether I could make it in the little time left. Then when I visited a super market, I found some grated dried coconut and brought home that small pack. The flavour was so like kopra and so I decided to use it in the recipe. Once the bhath is done, I smelled it and was taken back to my college days. The flavour of the spice powder somehow reminded me of Mysore. I was in two minds whether to taste it or not, but Sruti compelled me in tasting a spoon. It was so good. The garnish of kopra and cashews gave the rice a fantastic flavour and crunch. And the best thing is Sruti loved it. I am planning this rice again during her vacation. May be I can calculate the calories and sneak it into my food.
Recipe Source: Archana
For The Spice Powder:
Grated Copra – 2 tbs
White Sesame Seeds – 1 tbs
Coriander Seeds – 2 tsp
Cumin Seeds – 1 tsp
Clove – 3
Cinnamon – a small stick
For The Rice:
Basmati Rice – 1 cup
Salt – to taste
Water – 2 1/2 cups
Oil – 2 tbs
Mustard Seeds – 1 tsp
Hing – a pinch
Mushroom – 100 gm
Green Chillies – 2-3
Red Chilly Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Fresh Coconut and Coriander Leaves for garnish
Cashew Nuts – 1 tbs, roasted
Wash and soak rice for 30 minutes.
Dry roast all the spice powder ingredients until slightly browned.
Powder it in the mixer grinder and keep it aside.
In a pan heat oil, add mustard and hing and once they crackle, add in the mushrooms and slit green chillies.
Saute for a few minutes and remove from stove.
In the pan of the rice cooker, add drained rice, water, salt, red chilly powder, sauteed mushrooms and green chillies, turmeric powder and switch on the stove.
Keep stirring at regular intervals and wait until the cooker goes to warm.
Let it sit at this stage for 10 minutes.
Slightly fluff the rice with a fork, garnish with roasted cashew, coconut and coriander leaves and serve hot.
Recipes so far in this festival