Masale Bhaat is a delicious and nutritious rice preparation from the state of Maharashtra. The method and ingredients used are quite simple. This dish brings back my childhood memories, when the food cooked at home was very simple and traditional. Eating out was a no no! Well, this was the way of life then. That’s the reason that a wedding invitation would be so exciting. If it was a Maharashtrian wedding, then Masaale Bhaat was a must besides my another favourite, Varan Bhaat! I would always relish it to my heart’s content then. It is after my marriage that I enquired about this recipe with a few people and gave it a try.
The unique Goda Masala and the Aambe Mohar rice variety, used in this preparation gives it a wonderful flavour. This is a masala used by specific communities in Maharashtra in their daily cooking, then be it in daals, masaale bhaat or vegetables. This masala differs a lot from the commonly used garam masala and do does this rice dish from any other biryani or masala rice dishes! Generally the Aambe Mohar rice variety is preferred for this dish, but one can always substitute it with the Basmati rice.
Vegetables of one’s choice can be used in this preparation, but the brinjals and green peas are a must! Ivy gourds (tendli /tondli) too are sometimes thinly sliced and used in the masale bhaat. Again the fresh grated coconut and homemade ghee drizzled on top while serving, gives it an absolutely delicious flavour and is a must while serving!
For more such delicious recipes, do take a look at……
1) Masoor Pulao
4) Poori Bhaaji
Here goes the recipe for the simple and delicious Maharashtrian Masale Bhaat…….
Prep Time : 25 min
Cooking Time : 45 min
Serves : 4
- 1 1/4 cups Aambe Mohar Raw Rice
- 3 3/4 cup Water
- 5 nos. Baby Brinjals (Vaangi / Baingan)
- 3/4 cup Cauliflower Florets (Foolgobhi)
- 1/2 Capsicum…… Chopped (Shimla Mirchi)
- 1 Carrots …… Chopped (Gaajar)
- 3/4 cup Green Peas
- 2 Potatoes….. Cubed (Aaloo)
- 1/2 tsp Turmeric Powder
- 1 tsp Bedgi Red Chilli Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1 1/2 tsp Corriander Powder
- 1 tsp Cumin Powder
- 3 tsp Godaa Masala ….. To be adjusted
- 4 tsp Homemade Ghee (Clarified Butter)
- Salt to Taste
For The Tempering :
- 8 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida
- 4 Cloves
- 4 sticks Cinnamon (1” each)
- 2 Bay Leaves
For Garnishing :
- Grated Fresh Coconut…… As required
- Corriander leaves…… Finely chopped
- Homemade Ghee…… As required
- To begin making the Maharashtrian Masale Bhaat, first wash the raw rice thoroughly and drain out all the water. Set aside till further use.
- Chop all the vegetables as desired. Chop the brinjals into halves and immerse in clean water till further use. Peel and cube the potatoes and immerse in clean water till further use.
- Heat a saucepan and add the oil for tempering to it. Add the mustard seeds and as soon as they splutter, add the asafoetida and the cloves and cinnamon.
- Stir and add the potato cubes. Saute and cover with a lid. Cook on high heat for about 5-7 minutes till it’s edges are slightly browned. This is to be done, as the potatoes require more cooking time than the other vegetables.
- Uncover and add the turmeric powder. Mix well and add the cauliflower florets and halved brinjals. Saute and once again cover and cook for about 5 – 7 minutes on medium heat.
- Uncover and add all the other mentioned spice powders and give it a good stir.
- Add all the other vegetables and saute. Cover and cook for about 2-3 minutes.
- Add the drained rice, salt to taste and the ghee. Mix well.
- In the meantime, boil the water and add this boiling water to the rice mixture.
- Check seasoning and again bring the mixture to a boil. Adjust the salt or any other spices at this point, if desired.
- When some of the water has evaporated, reduce the heat to low and cover the pan tightly with a lid.
- Check after a while. If the rice and vegetables are fully cooked, switch off the flame and transfer to a serving bowl.
- Serve this aromatic and delicious Masale Bhaat with a generous sprinkle of the grated coconut, chopped coriander and a drizzle of homemade ghee!
- Do serve some plain Raita or some Paalak Raita by the side.
- For some more accompaniments, serve the Gaajar Flower Taaja Loncha or the NKGSB Style Sweet And Sour Raw Mango Chutney by the side!
- Complete this traditional meal with a serving of some Gaajar Halwa or Karwar Style Madgane With Rajgira And Oats as a dessert!
If using Basmati rice, then the quantity of water to be used for cooking, should be double the quantity of rice and the raw rice should first be soaked in clean, sufficient water for about half an hour before use.
In case of Aambe Mohar Rice the water required is a bit more than in the Basmati Rice. It can be washed and drained of all water just before the cooking starts.