Masala rice


1 cup white basmati rice, rinsed in cold running water 3 times, drained and set aside
1 cup eggplant, cubed
1 cup Idaho or Russet potato wedges, not cooked
1 large red onion, thinly sliced
1/2 cinnamon stick
2 cloves
2 green cardamoms, whole, partially crushed
1 large bay leaf, torn into two
2 dry red chilies, torn into two
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tbsp GODA masala OR Garam Masala
1/2 teaspoon turmeric powder
4 tablespoons shredded coconut
3 tablespoons ghee
2 tablespoons chopped cilantro
Salt to taste


Heat ghee in a wide bottom sauce pan over medium heat.
When ghee is hot, add whole spices and saute for a couple of minutes, stirring constantly.
Add onions and brown them for the next 10 - 15 minutes. Stir every minute.
Add vegetables and cook for 5 minutes, stirring every minute.
Add rice along with powdered spices, coconut and adjust salt. Add double the quantity of water.
Cook covered over medium low heat. Cook rice until all water is absorbed by rice.
Garnish with frozen peas and cilantro, and serve hot.]]>

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