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Rice bath served in a grey plate with fryums, poppdum and onions on the side
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Kavitha Aunty's Rice Bath

Rice bath is a typical Karnataka rice dish that has south Indian flavours and the rice is cooked in a green masala with veggies. This is a one pot meal thats easy to put together and is bursting with flavours. Perfect for weeknight dinners!
Course Main Course, Side Dishes
Cuisine South Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 457kcal
Author Richa

Ingredients

For the Paste

  • 10 Green Chillies reduce quantity based on your taste but this recipe is meant to be spicy
  • 14 Garlic Cloves
  • ¼ Cup freshly grated Coconut
  • 2 inch Piece Cinnamon
  • 4 Cardamoms
  • 4 Cloves
  • 4 Marathi Moggu sub with 1 teaspoon mustard seeds and 1 teaspoon peppercorns
  • 2 ½ Tablespoon Fennel Seeds
  • 30 grams Coriander Leaves approximately 1 cup loosely packed
  • 30 grams Mint Leaves approximately ¾ cup loosely packed
  • ¼ Cup Water

For Pressure Cooking

  • 2-3 Tablespoons Oil
  • 4 Onions cut into thick slices
  • 2-3 Carrots cut into 1 inch batons
  • 200 grams Beans cut into 1 inch batons
  • 2 Potatoes cut into 1 inch batons
  • 2 Cups Sona Masuri Rice
  • 4 Cups Water
  • 2 - 2½ Teaspoons Salt
  • 1 Lemon
  • ½ Cup Bread Croutons white bread

Instructions

  • Wash and rinse rice at least 3 times. Set aside soaked in water while you prep everything else.

For the Paste

  • Add all the paste ingredients to the small chutney/grinding jar of the mixer. Grind to a coarse paste. Add more water to adjust the consistency if required.

For Pressure Cooking

  • Heat oil in a pressure cooker. Add a bay leaf and fry for 20 seconds or until fragrant. Add the blended paste and fry for 4-5 minutes or until the raw smell goes away.
  • Add onion, carrot, potato and beans and saute for 2 minutes.
  • Drain water from the washed and soaked rice and add the rice to the pressure cooker along with curry leaves. Mix and lightly saute the rice for 2-3 minutes.
  • Add 4 cups water, salt and combine. Taste the broth and adjust salt at this step.
  • Stovetop Instructions: Pressure cook on medium heat for 2 whistles and turn off the heat. Allow the pressure to release naturally.
  • Instant Pot Instructions: If using an Instant Pot, pressure cook on high for 4 minutes. Let the pressure release naturally for 8 minutes and then release the remaining pressure manually.
  • Once the pressure is released, open the cooker, top with lemon juice, croutons and fried onions. Mix gently and serve immmediately.

Video

Notes

  1. To achieve the fluffiest rice and avoid making a sticky pulao, soak the rice in water 30 minutes prior to cooking to remove excess starch from the grains and give them a better texture when cooked. 
  2. Before adding water to the pressure cooker, saute the rice grains in ghee and the green masala for 2-3 minutes - coating the grains with fat will make the cooked rice fluffy!
  3. Marathi Moggu: This is a spice native to Karnataka, a type of caper that has a flavour profile similar to mustard and black pepper. If this is not available to you, sub with 1 teaspoon mustard seeds and 1 teaspoon peppercorns
  4. Green Chili - This recipe calls for 10 green chillies, but you can reduce the amount based on your spice preference. Originally, its meant to be spicy
  5. Veggies - Chopped potatoes, carrots, and beans are used for this recipe but you can feel free to add any other veggies or protein such as soya chunks or paneer  if you’d like to make the dish more wholesome.

Nutrition

Calories: 457kcal | Carbohydrates: 88g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2056mg | Potassium: 802mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4189IU | Vitamin C: 49mg | Calcium: 143mg | Iron: 3mg