18 December, 2016

Bread Anaar (pomegranate) masala rice |

ಬ್ರೆಡ್ ಮತ್ತು ದಾಳಿಂಬೆ ಹಣ್ಣಿನ ಮಸಾಲೆ ಬಾತ್

Yet another… our most favourite….spicy rice preparation with the taste of sweet pomegranate, spices, crispy bread cubes along with vegetables.

Though made some changes to this, but mainly followed Mrs. Nita Mehta’s recipe. I make this masala rice for quite sometime now, since I bought her cook book few years back. In the original recipe she has mentioned as to deep fry the bread pieces in oil, but I always make it by using toasted bread.

This is a very simple, spicy, yummy masala rice dish. We like to relish it as such but any kind of accompaniments like...raita or curd chutney or less spicy gravy or simple dal would also goes well with it.

Ingredients : measuring cup used – 250 ml

Cooked rice – 4 cups
French beans – 1 cup
Green peas – 1 cup
Pomegranate seeds – obtained from one big pomegranate
Bread slice – 2 nos., (I used whole wheat bread)
Ginger – 1/2 tbsp (I used 1 tbsp grated)
Onion – 1 big
Coriander leaves – 2 tbsp or more
Ghee – 1 tbsp
Cashew nuts – few (optional)
Red chilli powder (less spicy, for colour) – 1 tsp
Black pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
or
Palyada pudi – 2 tsp
Salt to taste

PROCEDURE :

Note : Bread should be added only at the time of serving, otherwise it turns soggy.

Cook french beans and green peas to al dente (cooked so as to be still firm when bitten)
Chop the onion … and toast the bread slices and make pieces and keep it aside
Heat ghee in a pan add chopped onion saute for 1 or 2 minutes, add grated ginger mix well, reduce the flame
Now add cooked veggies, salt, pepper powder, red chilli powder, garam masala powder and combine everything well
Now add cooked rice and salt required for rice and stir fry for 2 minutes while combining well on high flame