Take 1 cup small-grain rice, wash it well, and soak it in water for 20 minutes.

In a mortar and pestle, add 10–12 garlic cloves, a pinch of salt, and 1 teaspoon red chilli powder. Crush well to make a Kathiyawadi garlic chutney and keep it aside.

In a mixing bowl, add the prepared garlic chutney, 1 cup chopped tomatoes, ½ teaspoon turmeric powder, salt to taste, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, 1 teaspoon pav bhaji masala, 1 teaspoon kasuri methi, and a little water. Mix well to form a masala paste. Keep it aside.

In another bowl, add a lemon-sized piece of tamarind and pour hot water over it. Soak for 20 minutes until soft. Extract the pulp and strain the water to get tamarind water. Keep it aside.

Heat 2 tablespoons oil and 2 tablespoons ghee in a kadai. Add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1-inch cinnamon stick, 3 cloves, 1 bay leaf, a few curry leaves, and 2 dry red chillies. Sauté until aromatic.

Add 2 tablespoons peanuts and sauté until they turn slightly golden brown.

Add 1 cup chopped onions and 2–3 slit green chillies. Sauté until onions turn soft and translucent.

Now add the prepared tomato masala paste and cook until the tomatoes become soft and pulpy.

Drain the soaked rice and add it to the kadai. Sauté the rice gently for a minute to coat it well with the masala.

Pour in 6 cups of hot water and add salt as needed. Mix well.

Once the mixture starts boiling, cover with a lid and cook on medium flame for 20–22 minutes, or until the rice is cooked perfectly.

Open the lid and pour in ½ cup tamarind water. Mix gently.

Finally, drizzle 1 tablespoon ghee on top and sprinkle some fresh coriander leaves. Mix well.

Rasiya Bhat is ready! Serve hot with papad and curd.