Wangi Bhaat

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
2 cups	water
1 medium	eggplant (brinjal), chopped
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
8-10	curry leaves
2 tablespoons	peanuts
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	god masala (Vidarbha special spice mix)
1 teaspoon	salt
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice in water for 20 minutes.
2. 2 Drain the rice and set aside.
3. 3 Heat oil in a pan over medium heat.
4. 4 Add mustard seeds and let them splutter.
5. 5 Add cumin seeds, asafoetida, and curry leaves, and sauté for a few seconds.
6. 6 Add peanuts and sauté until they turn golden brown.
7. 7 Add the chopped eggplant and sauté for 5-7 minutes until they are soft.
8. 8 Stir in turmeric powder, red chili powder, and god masala.
9. 9 Add the soaked rice and sauté for 2 minutes, mixing well with the spices.
10. 10 Pour in 2 cups of water and add salt. Stir well.
11. 11 Bring the mixture to a boil, then reduce the heat to low.
12. 12 Cover the pan with a lid and let it cook for 15-20 minutes or until the rice is cooked and water is absorbed.
13. 13 Turn off the heat and let it sit covered for 5 minutes.
14. 14 Fluff the rice gently with a fork and garnish with fresh coriander leaves before serving.