MASALE BHAT

Big or small occasions, Masale bhat is a must have dish on the menu. Masale bhat is a rice based preparation, popular in Maharashtra.

One more reason why Masale bhat is made on every occasion is that it is easy to make recipe.  It is also considered as a one-pot meal. You just have to make this aromatic rice with some koshimbir or raita and you are ready to go.

Traditionally carrot, potato, cauliflower and green peas are added with goda masala and basic condiments. Surti kolam or sona masuri rice is preferred more. Nowadays basmati rice is also used.

Masale bhat is one dish which is incomplete without its garnish; grated fresh coconut and finely chopped coriander. The sweetness of fresh coconut compliments the mildly spiced Masale bhat.

Recipe for Masale bhat

Ingredients for Masale bhat

• 1 cup basmati rice
• 2 cups vegetables (potato, cauliflower, peas)
• ½ cup onions (finely chopped)
• 2 nos green chillies (finely chopped)
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 1 tbsp goda masala
• 1 tsp red chilli powder
• ½ cup fresh coconut (grated)
• ½ cup coriander leaves (finely chopped)
• 4 tbsp oil
• 2 tbsp ghee or clarified butter
• Salt to taste

For spice mix

• 1 tsp coriander seeds
• 1 star anise
• 4 to 6 cloves
• 3 to 4 small pieces cinnamon

How to make

Soak the rice for 15 minutes.

Dry roast cloves, cinnamon, star anise and coriander seeds for 2 minutes or until fragrant.

Cool the khada masalas completely before grinding it.

Grind it to get a coarse powder. Keep aside.

Heat some oil with ghee. Add cumin and mustard seeds. Sauté until they crackle.

Add onions and green chillies. Sauté until onions become translucent.

Add ginger garlic paste. Cook for a minute.

Now add turmeric powder, red chilli powder, freshly prepared spice mix and goda masala. Mix well.

Add vegetables and mix well.

Add soaked rice. Sauté for 2 minutes.

Add 2 cups of water and salt. Bring it to boil.

Cover with lid, reduce the heat to low and cook until done. Stir occasionally.

Garnish with generous amount of grated coconut and coriander leaves. Serve with Kakdichi koshimbir (cucumber raita).