Masala Bhaat

Clean, wash and soak the rice in enough water for at least 30 minutes. Drain and keep aside.

Heat the ghee in a deep non-stick pan, add the cloves, cinnamon and cumin seeds.

When the seeds crackle, add the asafoetida, potatoes, green peas, carrots and salt and sauté on a medium flame for 3 to 4 minutes.

Add the turmeric powder, chilli powder, garam masala and rice, mix well and sauté on a medium flame for another 5 minutes.

Add 3½ cups of hot water and salt and mix well. Cover with a lid and simmer till the rice is cooked while stirring occasionally.

Serve hot