Masale Bhaat

Masale Bhaat is a spicy and aromatic traditional Maharashtrian rice preparation. A one pot meal with a perfect blend of rice and vegetables with spices . One can find this flavorful rice at any Maharashtrian wedding for sure. I generally prepare Masale Bhat on special occasions and quite often during winters. Also since this is an Onion Garlic free recipe , the rice can be offered to God as naivedhyam or bhog on festivals.

 I am sharing my Mom's recipe , in which the masala used is also freshly roasted and ground . Many people use goda masala to make Masale bhaat , but i follow this recipe and the aroma and flavors in the rice can certainly be noticed distinctly because of the freshly roasted and ground masala. 

This rice is not only flavorful and aromatic but it is also loaded with goodness of vegetables. I have added green Peas , Potato and Ivy gourd ( tondali in Marathi ) . You may add Caluliflower , Carrot , French beans and other veggies of your choice as a variation. 

Ingredients:

• 1 Cup Rice 
• 2.5 Cup water or as required
• 1 large Potato cubed
• 1/4 cup fresh green Pea
• 1/4 cup Ivy gourd ( Tondli / Tendli) roughly chopped
• 1 Bay leaf
• 1/4 tsp Caraway seeds (Shah Jeera)
• 1/2 inch Ginger piece
• 2 green Chilies
• 1 tsp Tamarind Pulp( Imli  )
• 2 tsp powdered jaggery( Gud)
• 1 tsp red Chili powder
• 1/4 tsp Turmeric powder
• Pinch of Asafoetida
• Salt to taste
• 1 tbsp scrapped fresh Coconut
• 1 tbsp finely chopped fresh Coriander leaves
• 3 tbsp Oil

Ingredients for the Masala (Spice Mix)

• 1/4 portion of 1 dry coconut ( Sukha Khopra)
• 2-3 Black Cardamom ( Badi Elaichi)
• 3-4 cloves ( Laung)
• 1 tsp Cumin seeds ( Jeera)
• 1 tbsp Coriander seeds ( Dhaniya)
• 1 tsp Sesame Seeds ( Til)
• 1 inch Cinnamon stick ( Dal Chini)
• 3-4 dry red Chilies

Method:

1. Rinse and soak the rice for 30 minutes in enough water. Meanwhile roast all the ingredients (listed under Masala) except coconut , one by one on a low to medium flame in very little oil. Dry roast the entire piece of Coconut on the gas flame.

  2. Chop the roasted Coconut in small pieces and grind it along with other roasted spices in a grinder jar to a powder. This is our aromatic and flavorful masala for masale Bhat.

  3. Wash , chop and keep the veggies aside. Also make the paste of 2 green chilies and ginger together. Boil 2.5 cups water in another vessel or in a microwave .

  4. In a wok heat the remaining Oil , add Bay leaf and Caraway seeds in it. Once the seeds sizzle, add the green chili ginger paste and saute for a while.

  5. Add the chopped veggies , Asafoetida , Turmeric powder and stir fry for 2-3 minutes.

  6.  Add 1 tsp red Chili powder and 3 tsp of the spice mix ( ground masala) to the veggies. Stir fry and then add the rice and mix very well. Saute for a while and add the boiling water to the rice.

  7. Season with salt and add tamarind pulp and Jaggery powder. ( i have added Tamarind and dates chutney instead). Taste the water and add more salt if rquired.

   8.  Add chopped coriander leaves and cover cook the rice on a low flame until it is cooked well and the grains are softened. Check once or twice in between . If the water is less and the rice still uncooked, add little hot water and stir gently.

  9. Once the rice is cooked put off the flame. Let the rice stand in the wok for 5 minutes, fluff with fork . Garnish the Masale Bhaat with finely chopped coriander leaves and fresh scrapped Coconut and ghee. Serve hot with buttermilk or any raita and salad.

 I hope you would like to give this recipe a try . Do not forget to give your valuable feedback.

For more traditional Maharashtrian recipes , do check my posts on

• Narali Bhaat / Sweet Coconut Rice
• Zunka
• Kanole
• Gulachi Poli
• Anarsa
• Pudachi Karanji
• Bhakarwadi
• Doodhichi Koshimbir
• Kanda Pohe
• Missal Paav
• Ukadiche Modak