How to make Masale Bhaat - A Maharshtrian rice preparation. Rice cooked with assorted vegetables.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basmati rice (बासमती चावल), Goda masala (गोड़ा मसाला)

Cuisine : Maharashtrian

Course : Rice

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Masale Bhaat Recipe Card

Masale Bhaat

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Masale Bhaat checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Chowli and Brown Rice Stew, Fish Kofta Pulao, rhgy6, Jain Mexican Rice.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masale Bhaat Recipe

  • Basmati rice soaked 1 1/2 cup

  • Goda masala 1 teaspoon

  • Tendli 15-20

  • Coriander seeds 2 teaspoons

  • Cumin seeds 2 teaspoons

  • Dry coconut (khopra) grated 1/2 cup

  • Dry red chilies 4-5

  • Oil 2 teaspoons

  • Bay leaf 2

  • Green cardamoms 5-6

  • Cloves 7-8

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Small brinjals 3-4

  • Cashewnuts fried 12

  • Scraped coconut 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Quarter the brinjals lengthways and keep them dipped in salted water. Quarter the tendlis lengthways. Heat a non-stick pan. Add coriander seeds and cumin seeds and dry roast till fragrant. Transfer them into a mixer jar. Add dried coconut to the pan and roast till it is lightly browned.

Step 2

Transfer this into the mixer jar. Add red chillies and a little water and grind to a paste. Heat oil in a deep non-stick pan. Add bay leaves, green cardamoms and cloves and sauté for ½ minute. Add brinjals, tendlis and turmeric powder and mix well.

Step 3

Add the ground paste and sauté for 2-3 minutes. Add rice and mix lightly. Add 3 cups hot water and salt and mix. Add goda masala and mix. Add half the fried cashewnuts. Cover and cook till the rice is done. Serve garnished with scraped coconut, coriander leaves and the remaining fried cashewnuts.