ACK 4.5: Masala bhat

Wash the rice well, soak it for 15 minutes; then let it drain for 15 minutes. Put the water and salt in a pot over high heat.

Heat the ghee or vegetable oil in a medium-sized saucepan and fry the cumin seeds and chillies. After a few seconds, when the cumin seeds begin to darken, add the cinnamon, ginger, cardamom, and nutmeg. Stir once, add the rice, and continue stirring. In a minute or two the rice should be lightly toasted. Pour the boiling water into the rice, cover, and turn the heat very low. Without lifting the cover or stirring, cook for 15-18 minutes or until the rice has absorbed all the water.

Uncover the pot and allow the steam to escape for a few minutes. Discard the cardamom pods and gently mix the butter and the chopped fresh coriander or parsley leaves into the rice with a fork. Serve with any vegetable dish or combination of dishes.