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Masale Bhaat Recipe

Masale Bhaat Recipe

Mayura
Maharashrian rice recipe!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, Maharashtrian
Servings 4 people
Calories 380 kcal

Equipment

  • Pressure Cooker

Ingredients
  

For Goda Masala

  • 1.5 tbsp Coriander seeds/Dhania
  • 1.5 tsp Cumin Seeds/Jeera
  • 5-6 Black pepper
  • 4 Cloves
  • 1 inch Cinnamon
  • 1 Bay leaf
  • 1 Black stone flower/Dagad phool
  • 1 Dry red chili
  • 1 tsp Sesame seeds
  • 1 tsp Dry coconut

For Masale Bhaat

  • 1 tsp Mustard Seeds/Rai
  • 1/2 tsp Cumin seeds/Jeera
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 1/4 tsp Asafoetida/Hing
  • 3/4 tsp Turmeric powder/Haldi
  • 10 Cashew nuts
  • 1.5 cup Basmati rice
  • 1 cup Ivy gourd/Tondali/Tendli chopped
  • 1 medium Carrot chopped
  • 1/3 cup Green peas Frozen
  • 1.5 tsp Salt or as required
  • 2.5 cups Water
  • 2 tbsp Oil
  • 1 tsp Ghee
  • Shredded coconut for garnishing
  • Coriander leaves/Dhania patta chopped for garnishing

Instructions
 

For Goda Masala

  • In a small pan, add coriander seeds, cumin seeds, sesame seeds, dry coconut, dry red chili, black stone flower, black pepper, cloves, and bay leaves.
  • Roast all the spices for 3-4 minutes on a low flame. Do not brown them and set aside until they cool down completely.
  • Grind them in the grinder to make a fine powder and keep aside.

For Masale Bhaat In A Pressure Cooker

  • In a small bowl, add frozen green peas and immerse them in water for 5-10 minutes. Wash them well so they will turn to room temperature.
  • Meanwhile, wash chopped tondali/ivy gourd and carrots. Keep them aside.
  • Wash basmati rice 3 times very well and drain all the water from it. Keep aside for 5-10 minutes.
  • Heat oil in a pressure cooker. Add mustard seeds and let them splutter.
  • Add cumin seeds, a cinnamon stick, bay leaves, asafoetida, turmeric, and cashew nuts. Mix them well.
  • Next, add all the vegetables, rice, prepared masala, and salt. Roast everything well for 1 minute.
  • Add 2.5 cups water, 1 tsp of ghee, and mix. Close the pressure cooker lid and set it on medium high heat(between 6 -7) for 1 whistle.
  • Once all the pressure is released, open the lid and keep it half open for about 5-7 minutes.
  • Fluff the rice with the help of a fork and then serve it by garnishing with shredded coconut, chopped coriander leaves and ghee.

Masale Bhaat In The Pan

  • Follow the same procedure until adding rice.
  • Add hot water in the rice mixture. Next, add 1 tsp of yogurt/curd. Cover it with lid and cook.
  • Let it cook half way and add 1 tsp of ghee. Garnish with shredded coconut and coriander leaves.

Notes

  • If you like rice more spicy, add 1/4 tsp red chili powder in the recipe.
  • Add more ghee before eating which enhances the taste of the dish.
  • If you are on a vegan diet, skip adding ghee and add 2-3 tbsp oil for cooking the masale bhaat.
  • If you have authentic goda masala then add 1.5 tsp in the recipe and 1 tsp coriander powder, 1/4 tsp cumin powder, and 1/4 tsp red chili powder.
Keyword Masale Bhaat, Tendali Rice, Maharashtrian Recipes