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Masaala Bhat (spicy rice) (W)

3 cups basmati rice
1 large Asian eggplant, cubed
1 large red potatoes, cubed
1/2 cup green peas, frozen
1/2 cup peanuts, unsalted
1/4 cup cashews, raw, split
3 green chilies, 3-4
2 cinnamon sticks
1 sprig Karhi leaves
1/2 teaspoon peppercorns
1 tablespoon sesame seeds
4 cloves, 4-6 whole
1 tablespoon cumin seed
1 teaspoon mustard seed, brown
1 tablespoon coriander seed, ground
1/2 teaspoon turmeric
1/2 cup coconut shreds, unsweetened
1/2 cup cilantro, chopped
1 teaspoon salt, or to taste
1/4 cup ghee

Wash rice in several rinses of cold water until the water is clear.
Cover the rice with water and let sit for at least 1/2 hour. In a
stockpot, heat the ghee and pop the mustard seeds with a cover on.
Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns,
sesame seeds, cashews, and peanuts. Add the vegetables and cook al
dente. Add the ground coriander, turmeric, coconut, and salt. Drain
the rice, then add it and water (to cover rice by 1/2 inch) and
bring to a boil with the cover off. When most of the water has
boiled away place a tight fitting lid on the pot. If you have an
electric stove turn the heat off and let the rice rest for 5-10
minutes. If using gas turn it down as far as you can and simmer
for 5-10 minutes. Stir in the cilantro.

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