Masale Bhat is a popular and flavorful rice dish from Maharashtra, often prepared for festive occasions using a variety of spices and vegetables. The dish stands out due to the use of Goda masala, a unique spice blend widely used in Maharashtrian households and varying from family to family. The recipe is perfect for Gudi Pawa and worth trying out. So give it a go and let me know your thoughts in the comments below.
Preparation Time - 15 minutes
Cooking Time - 30 minutes
Serves - 3-4
Ingredients:
Rice - 2 cups (Kolam or any short variety is traditionally used for this recipe)
Water - 4 cups
Oil - 3 tbsp
Bay leaf - 2 nos
Black peppercorns - 6-7 nos
Black cardamom - 1 no
Green cardamom - 2-3 nos
Cloves - 3-4
Mustard seeds - 1 tsp
Hing - ¼ tsp
Onions, chopped - 2 nos (1 cup)
Green chillies, sliced - 2-3 nos
Ginger and garlic paste - 1 tbsp
Potatoes, diced - ½ cup
Carrots, diced - ½ cup
Tondali(tindora), sliced - 1 cup
Cashew nuts, halves - 8-10
Tomatoes, chopped - 1 no (¾ cup)
Green peas, frozen & defrosted - ½ cup
Turmeric - ½ tsp
Red chilli powder - 1 tsp
Goda masala - 3 tsp
Salt - 2 tsp or to taste
Coriander, chopped - 3-4 tbsp
Freshly grated coconut - 3-4 tbsp
Ghee - 2 tbsp
Preparations:
Wash the rice 2-3 times and then soak it in water for 30 minutes
Chop onions, tomatoes, coriander and cut all the vegetables and leave them aside.
Cooking Instructions:
Heat oil in a pan and add bay leaf, cardamom, cloves, mustard seeds, and hing. Saute until mustard seeds stop popping.
Now add chopped onions and saute for 4-5 minutes on medium heat till onions are slightly soft. Do not brown the onions for this recipe.
Add ginger and garlic paste, and green chillies and saute for a minute on medium heat.
Now add potatoes, carrots, tondali, tomatoes, turmeric, red chilli powder, goda masala and cashew nuts and saute for 6-7 minutes till the vegetables are half cooked.
Now add soaked and drained rice to the pan and saute gently for 2 minutes.
Then add water, green peas and salt. Mix and let the water come to a slow boil. (Water should taste a little salty at this stage, as rice cooks, salt will be absorbed and the final product will taste just right.)
Cook on medium heat, uncovered, without stirring much, as stirring will make rice release the starch and will make the final product sticky.
Once the water level comes to the level of the rice, lower the flame, give one gentle mix to the rice, cover the pan and cook for 4-5 minutes. (You can use a wet tea towel or aluminium foil along with the lid to cover the pan, this helps trap the steam and cook the rice evenly)
Switch the flame off and don't take the lid off for another 10 minutes. (This will help the rice cook completely in its own steam).
Now add coriander, fresh coconut and ghee to the pan, and fluff the rice gently. Masala Bhat is ready, serve with some raita or traditional Maharashtrian tomato saar.
Happy Cooking & Spice Up Your Life with Masala Chai !!!
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