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!
10Green Chilliesreduce quantity based on your taste but this recipe is meant to be spicy
14Garlic Cloves
¼Cupfreshly grated Coconut
2inchPiece Cinnamon
4Cardamoms
4Cloves
4Marathi Moggusub with 1 teaspoon mustard seeds and 1 teaspoon peppercorns
2 ½TablespoonFennel Seeds
30gramsCoriander Leavesapproximately 1 cup loosely packed
30gramsMint Leavesapproximately ¾ cup loosely packed
¼CupWater
For Pressure Cooking
2-3TablespoonsOil
4Onionscut into thick slices
2-3Carrotscut into 1 inch batons
200gramsBeanscut into 1 inch batons
2Potatoescut into 1 inch batons
2CupsSona Masuri Rice
4CupsWater
2 - 2½TeaspoonsSalt
1Lemon
½CupBread Croutonswhite 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
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.
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!
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
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
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.