Masale Bhaat / Traditional Maharashtrian Rice

Published On September 3, 2016
In Article
By Poonam Bachhav
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Prep Time
30 minutes
Cook Time
15 minutes
Difficulty Level
Beginner

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

Instructions

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

Servings : 4
Ready in : 45 minutes
Special Category : Healthy Food
Recipe Type : Lunch

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Poonam Bachhav

Poonam Bachaav is a an amazing cook who is a mom, home chef and food blogger . A former microbiologist by profession , she is very inspired from her mom's cooking and believes in cooking healthy and fresh food. Her recipes continue to inspire many to cook more and more food. You can read more about her on https://poonambachhav.blogspot.in/