Masale Bhat Recipe | Maharashtrian Masala Bhat

Name: Masale Bhat Recipe | Maharashtrian Masala Bhat
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 3 to 4
Ingredients: 1 cup regular rice; 1 cup chopped cauliflower; 1 small carrot; 2 small brinjals; 1 small to medium capsicum; 1 small potato; 1 small to medium tomato; 1 tej patta; 3 to 4 teaspoon Goda Masala; ½ teaspoon Kashmiri red chili powder; 1 teaspoon mustard seeds; 1 pinch asafoetida; 2.5 cups water or as required; 2 tablespoon oil; salt as required; 1 tablespoon grated coconut; 1 tablespoon chopped coriander leaves; 15-20 cashews; 1 teaspoon ghee

User Reviews

4.6

48 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
3 to 4
Course
Main Course
Cuisine
Indian

Masale Bhat Recipe | Maharashtrian Masala Bhat

Chad Simpson

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Masala bhat is a tasty, spicy and aromatic one-pot traditional rice recipe made with various mix vegetables, spices, herbs, nuts and coconut from the Maharashtrian cuisine.

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Ingredients

Servings

main ingredients

1 cup regular rice or long grained rice
1 cup chopped cauliflower
1 small carrot
2 small brinjals (aubergines or baingan)
1 small to medium capsicum (green bell pepper
1 small potato (optional)
1 small to medium tomato or 2 tablespoon yogurt (curd)
1 tej patta (indian bay leaf) or 7 to 8 curry leaves
3 to 4 teaspoon Goda Masala (kala masala) - (recipe for a small batch given in the notes section)
½ teaspoon Kashmiri red chili powder
1 teaspoon mustard seeds
1 pinch asafoetida (hing)
2.5 cups water or as required
2 tablespoon oil
salt as required

for garnishing

1 tablespoon grated coconut
1 tablespoon chopped coriander leaves
15-20 cashews
1 teaspoon ghee

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Instructions

Rinse and soak the rice for 30 minutes in enough water.
Rinse and chop all the veggies.

making masale bhat

Heat oil in pan. add the mustard seeds and bay leaf or curry leaves.
Let the mustard seeds crackle.
Then add the all the chopped veggies - carrots, cauliflower, capsicum, aubergines and tomatoes or yogurt.
Saute the veggies for 3 to 4 minutes stirring often.
Meanwhile heat 2.5 cups water and bring it to a boil.
Add the red chili powder, goda masala, asafoetida to the sauteed veggies. Stir and saute for a minute.
Then add the rice and saute for a minute.
Add the hot water and stir well.
Season with salt. check the taste of the water. If required add more salt.
Cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.
Do check once or twice when the rice is cooking, by opening the lid.
If the water looks less and the rice uncooked, add some more hot water and continue cooking the rice. Stir gently with a fork.
While the rice is cooking, roast the cashews till golden in a pan.
Once the rice is cooked, let the rice stand for 5 minutes in the pan.
Then sprinkle ghee on top of the masale bhat.

serving masala bhat

When serving garnish with coconut, cashews and chopped coriander leaves.
You can also sprinkle a few dots of ghee on the served rice instead of adding it in the pan.
Serve the masala bhat hot accompanied with yogurt, buttermilk, raita or a side maharashtrian vegetable dish or khamang kakdi.

Notes

For the goda masala- 1.5 tbsp unsweetened desiccated coconut- 1.5 tbsp white sesame seeds- 1 or 2 dry red chilies or byadagi red chilies- 1 small piece of stone flower/dagad phool (skip if you don't have)- 1 tsp cumin seeds- 2 tsp coriander seeds- 2 to 3 cloves- 1 inch cinnamon- 1 small indian bay leaf/tej patta- 1/2 tsp caraway seeds/shah jeera- 3 to 4 black peppercorns- a pinch of asafoetida
Method:1. First dry roast all the spices except sesame seeds and desiccated coconut in a pan till they become aromatic. 2. Push them towards the sides of the pan. Then add the sesame seeds and coconut. Mix everything together and roast till the coconut becomes golden.Let this mixture cool and then grind everything in a dry grinder or coffee grinder to a fine powder.3. Store in a small jar and keep in the refrigerator.
You can use your choice of veggies.
The choice of rice for this dish is your regular rice or any long-grained variety like basmati. However, it tastes fantastic with short or medium-grained varieties like Ambemohar, Sona Masuri or Kolam too.
You can make this rice dish with onion and garlic too.
If you wish, you can cook the bhat in ghee, instead of oil.
The spice level in this Masale Bhat is moderately hot. Tone down or increase the spiciness of the dish by decreasing or increasing the quantity of red chili powder and garam masala powder as per your palate.