Description
Maharashtrian rice with goda masala, Brussels sprouts and green peas, finished with lime and ghee.
Ingredients
Units
Scale
- 1 cup Ambemohar rice (see FAQs & Notes)
- 2 tablespoons neutral oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon asafetida (hing)
- 5-6 fresh curry leaves
- 6-8 Brussels sprouts, trimmed and shredded (see Variations)
- 1/2 cup fresh or frozen peas (see Variations)
- 2 teaspoons goda masala
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1-2 teaspoons ground jaggery or turbinado sugar, to taste (optional, but recommended)
- 2 cups water
For garnish and serving
- 2 tablespoons grated fresh or thawed frozen coconut
- 8-10 sprigs fresh cilantro, roughly chopped
- Lime or lemon wedges
- Melted ghee, for drizzling
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Drain and set aside. No soaking is needed.
- Heat the oil in a heavy-bottomed pot over medium heat. Add the mustard seeds and let them splutter. Add the turmeric, asafetida and curry leaves, stirring briefly until fragrant.
- Add the shredded Brussels sprouts and peas. Sauté for 2–3 minutes, stirring occasionally, until the sprouts begin to soften.
- Stir in the drained rice, goda masala, red chili powder, salt and jaggery. Sauté for another minute, stirring gently to coat the rice evenly with the oil and spices and combine it with the vegetables.
- Add the water and bring to a boil.
- Reduce the heat to low, cover and simmer for 15–18 minutes, or until the rice is tender and the water has been completely absorbed. Avoid stirring while the rice cooks.
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Gently fluff with a fork, then garnish with grated coconut and chopped cilantro.
- Serve warm with lime or lemon wedges and a drizzle of melted ghee.