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Masale Bhat
Binjal Pandya

Masale Bhat

Masale Bhat, a beloved dish from Maharashtra, encapsulates the vibrant flavors and cultural heritage of Indian cuisine. With each spoonful, Masale Bhat takes you on a culinary journey through the streets of Maharashtra, where the air is filled with the aroma of fragrant spices. The harmonious blend of mustard seeds, cumin, turmeric, and other spices creates a symphony of flavors that dance on your taste buds. This spiced rice dish is a celebration of tradition and togetherness, often enjoyed during festive occasions and family gatherings. From the moment it is prepared, Masale Bhat emanates a fragrance that beckons everyone to the dining table, where it becomes a centerpiece of shared joy and culinary delight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 -6
Course: Rice Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 Cups Basmati Rice
  • 2-3 tbsp Oil or Ghee
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 2 Big Cardamom
  • 3-4 Cloves
  • 4-5 Whole Peppercorn
  • 2 Dry Chilies
  • 2 Bay Leaves
  • ½ Inch Cinnamon Stick
  • 1 tbsp Ginger-Garlic Paste
  • 2 Green Chilis Chopped
  • 4-5 curry Leaves
  • Pinch Of Hing
  • ½ Cup Sliced Onion
  • 1-2 tbsp Peanuts
  • 1-2 tbsp Cashew Nuts
  • ½ cup Long Sliced Ivy Gourd Tindli
  • ½ cup Chopped Carrot
  • 1 Cup Peeled Potato Cubes
  • ½ Cauliflower Florets
  • ½ Cup Chopped Beans
  • ½ tsp Red Chili Powder
  • 1 tsp Goda Masala
  • ½ Tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • Salt
  • 4 Cups of Water
  • For Garnishing
  • 2-3 tbsp Fresh Grated Coconut
  • 2 tbsp Chopped Coriander Leaves

Method
 

  1. Wash the Basmati rice thoroughly and soak it in water for 30 minutes.
  2. Heat 1 tablespoon of oil in a deep pan. Add mustard seeds, cumin seeds, a pinch of asafoetida, bay leaves, cloves, whole black pepper, and whole dry red chili. Stir well.
  3. Next, add cashew nuts, peanuts, ginger-garlic paste, curry leaves and chopped onions. Fry them until golden brown.
  4. Now, add the chopped carrots, green peas, sliced tindli (ivy gourd), potatoes, and cauliflower florets. Saut for 1 minute.
  5. Sprinkle garam masala, goda masala, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
  6. Drain the soaked rice and add it to the pan along with salt and water. Mix everything well.
  7. Cook the rice on medium to high flame for a few minutes until it stops boiling and the rice looks semi-cooked. Then, cover the pan with a lid and cook on low flame for another 5-7 minutes. Let it rest covered for a few more minutes.
  8. Garnish the Masale Bhat with fresh grated coconut and chopped coriander leaves. Serve it hot.

Notes

  • Use aged rice: aged rice tends to be more fragrant and results in fluffier grains. Look for good-quality aged Basmati or Indrani rice to achieve the best texture and flavor in your Masale Bhat.
  • Customize your vegetables: While the recipe suggests a mix of carrots, peas, cauliflower, and potatoes, feel free to add or substitute vegetables based on your preference. Bell peppers, beans, or even green leafy vegetables like spinach can be great additions to enhance the nutritional value and taste.
  • Adjust spice levels: The amount of spices mentioned in the recipe is a general guideline. Feel free to adjust the spice levels according to your taste preferences. Increase or decrease the amount of red chili powder or green chilies to suit your desired level of spiciness.
  • Prepare homemade Goda Masala: If you can't find ready-made Goda Masala, you can make your own by dry roasting and grinding a combination of spices like cinnamon, cloves, coriander seeds, cumin seeds, black peppercorns, and dry coconut. This homemade spice blend will add a unique flavor to your Masale Bhat.