Masale Bhaat
A traditional Maharashtrian spiced rice dish, Masale Bhaat is made with aromatic spices, fresh vegetables, and a touch of goda masala. This festive recipe is often prepared for weddings and special occasions, and pairs beautifully with raita or papad.
Shreya Singh
3 weeks ago
Ingredients
For the rice
Vegetables
Spices & aromatics
Other
Nutrition Facts (per serving)
- Calories295
- Total Fat9 g
- Saturated Fat2 g
- Cholesterol0 mg
- Sodium420 mg
- Total Carbohydrate47 g
- Dietary Fiber4 g
- Protein6 g
Instructions
- 1 Rinse and soak rice for 20 minutes, then drain.
- 2 Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add mustard seeds, let them splutter. Add cumin seeds and asafoetida.
- 3 Add green chilies and ginger-garlic paste. Sauté until fragrant.
- 4 Add chopped vegetables and sauté for 4–5 minutes.
- 5 Mix in turmeric, red chili powder, goda masala, and garam masala. Stir well so spices coat the vegetables.
- 6 Add drained rice and sauté gently for 2–3 minutes to infuse flavor.
- 7 Pour in water, add salt, and bring to a boil. Cover and cook on low heat until rice is fluffy (15–18 minutes on stovetop, or 2 whistles in a pressure cooker).
- 8 Once cooked, fluff rice gently with a fork. Garnish with chopped coriander and serve hot with raita or papad.
Storage Tips
- 1 Masale Bhaat tastes best fresh, but you can refrigerate it in an airtight container for up to 2 days.
- 2 Reheat with a sprinkle of water on low flame or microwave covered, to prevent rice from drying out.
- 3 Avoid freezing, as the texture of rice and vegetables may turn mushy.
Pro Tips
- 1 Always use Maharashtrian Goda Masala for authentic flavor — it adds depth and a subtle sweetness.
- 2 Lightly roasting rice before adding water enhances the aroma and prevents mushiness.
- 3 Include seasonal vegetables like ivy gourd (tendli) or capsicum for added taste and nutrition.
- 4 For a festive touch, garnish with fried cashews and grated coconut.
