Rice Bath Recipe | Karnataka style Rice Bath Recipe

I love Karnataka style rice bath recipe in hotels here especially Darshini and SLV rice bath is my favorite. Though the ingredients are similar to veg pulao, its cooking method, taste and flavor is slightly different from Karnataka Veg palav recipe. I tried this recipe from Rekha aduge YouTube channel. It came out so well in my first attempt itself.

My Karnataka style veg pulao recipe which I have shared long back is a super hit recipe in my blog. I recommend you try this rice bath recipe as well. It tastes and smells so good. This recipe and taste will surely remind you some restaurant.

Friends, do try this easy and yummy Karnataka style rice bath recipe. You will love it. Lets check out the recipe.

Rice bath recipe | Karnataka hotel style rice bath

Rice bath recipe | Karnataka hotel style rice bath

 

Cuisine: Karnataka

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice or basmati rice - 1 cup Cooking oil – 2 tbsp Bay leaf – 1 Kalpasi / Black stone flower – 1 Mixed vegetables – 1/2 cup (Carrot, potato, beans, green peas, cauliflower) Water - 2 cups Salt - as needed To saute and grind Cooking oil - 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Big onion - 1 Tomato - 1 Ginger – 1 inch Garlic – 4 cloves Red chilli – 1 to 2 Green chilli – 1 to 2 Coriander leaves – 1 tbsp Mint leaves – 1 tbsp Grated Coconut – 2 tbsp

HOW TO MAKE RICE BATH

1. Wash and chop vegetables, onion, tomato. Wash and soak raw rice for 15 minutes.
2. Heat oil in a kadai. Saute cinnamon, cloves, cardamom.
3. Saute onion, tomato, ginger, garlic, chillies, coriander leaves, mint leaves.
4. Grind to a smooth paste adding coconut. Set aside.
5. Heat oil in a cooker. Saute bayleaf, black stone flower, onion. Add all the vegetables.
6. Add the masala paste, salt and water. Mix well till aromatic.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Fluff the rice gently. Serve with raitha. 

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice for 15 minutes. Wash and chop vegetables, onion, tomato. Heat oil in a kadai. Saute cinnamon, cloves, cardamom, onion, tomato, ginger, garlic, red chilli, green chilli, mint and coriander leaves. Lastly add coconut and switch off the flame. Cool down. Grind to a slightly coarse and thick paste. Set aside. Heat oil in a cooker base. Saute bayleaf, kalpasi. Add the chopped onion, chopped vegetables, salt and ground masala paste. Saute for a minute till nice aroma wafts through the house. Add water and mix well. Check for salt and spice taste. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.

Note

Adjust the quantity of chillies as per your taste. For variations, you can grind all the ingredients raw without sauting. But the taste and flavor would be completely different. Water quantity varies based on the rice we use. For basmati rice, soak it for 15 minutes and use 1: 1.5 cups of rice and water. For jeera rice, 1:2 ratio without soaking. For most of the Karnataka rice varieties, Sona masoori rice is used. So I have used the same in this recipe. You can also use knol khol / Kholrabi along with other vegetables. Some hotels use this veggie too.

  
  Easy and yummy hotel style Karnataka rice is ready to serve. Enjoy with onion raitha !