Wash and Soak 1 measure of basmati for 20 minutes
I’m using a rice cooker for this recipe
I used 1 and 3/4 cup water for 1 cup basmati rice
While it is cooking
Cut 1 carrot, 1 potato and keep aside 1 bowl of frozen peas
In a hot kadai or deep pot add 2 tablespoons ghee
Add 1 teaspoon mustard seeds
Add 3 sprigs curry leaves
Add 1 teaspoon hing or asafoetida
Add 2 broken dried red chillies
Add 1/2 teaspoon turmeric
Add the cut potato
5 minutes later add cut carrot
Add cleaned frozen peas
Add salt per taste for stir frying
Stir fry with 1 teaspoon sugar
Next add 1.5 tablespoons of sambar or huli powder
You need to add 1 teaspoon roasted cinnamon and clove powder
Sit fry it for around 5 minutes
Spread the cooked rice out on a plate
Add 1 teaspoon salt and 1 teaspoon sugar
Add 1/2 a tablespoon more ghee
Transfer the rice gently to the pan or kadai
Toss gently, you do not want to break the long grains
Add 1/2 a tablespoon more sambar or huli powder
Cover with the lid and let it simmer for 5 minutes
Right before serving, add juice of 1 lemon and mix well
Serve hot with fresh raita
Here’s a quick bonus raita recipe
In a bowl add 1 cup curds or plain yogurt and 1 cup water
Add 1 grated carrot
Add 2 grated English cucumbers
Add 1 finely cut onion
Add 1 finely cut tomato
Add 2 teaspoon roasted jeera powder
Add salt per taste and mix
Serve the Raita with the Khara Bath
Enjoy hot!
