A classic one pot rice and vegetables recipe from Maharashtra, spiced with the very amazing goda masala. This under 30 minute recipe is a great weeknight dinner option
This Maharashtrian masale bhaat is one of my all time favourite one pot meals. Besides it’s yummy spicy taste, it is also incredibly easy and quick to make. It is one of those classic Indian recipes where rice and vegetables are cooked together along with spices. While you may begin to think of it as a pulao/pilaf, but it really isn’t, even though the cooking method is more or less the same. The reason being, a very distinctive spice mix that is used here to flavour the dish. And that is the goda masala. Also, known as kala (black) masala, owing to its dark colour, this fragrant spice blend is very typical to a Maharashtrian household. And like I mentioned in my bharli vangi (stuffed aubergine curry) recipe post, I always have a stash of it with me. And whenever it is close to getting over, I replenish it on my annual visits to Mumbai.
Since the goda masala has coconut flakes too in them, you will realise it’s delicious flavour in the background while eating the masale bhaat. Also, besides the fragrant spice mix in the bhaat, it is also garnished with fried cashews, fresh grated coconut and coriander leaves. So, you can only imagine the beautiful flavours and textures this rice recipe has got. Alternatively, if you do not have the goda masala, you can grind together roasted coriander seeds and cinnamon and use this powder instead, in a pinch.
Vegetables & rice in the masale bhaat
Typically the Maharashtrian masale bhaat is made with ivy gourds and green peas. And that’s what even I have used in my recipe. Moreover, I love ivy gourds. So, whenever I get some from my Indian grocer, I always make this rice. However, there is no limit to the vegetables that you could add in this delicious rice preparation. Some other options that work well are aubergines, potatoes, capsicums, cauliflower etc. So, you could use any one or a combination of any vegetables, that you like. Coming to the rice, I have used Basmati rice here. Nonetheless, you could use any long grain rice that you have. Some regional varieties that you could use are sona masoori and kolam. Traditionally, a lot of Maharashtrians use the ambe mohar rice to make the bhaat. And that is a fragrant rice variety that’s grown in Maharashtra.
The masale bhaat is such a loved recipe that it is served even at weddings. Also, since there is no use of onion or garlic in here, it is also served in auspicious and religious ceremonies. On the other hand, you could use onions and garlic too in this recipe. However, I love the taste of this spicy rice without them so that is how I always make it.
Serving suggestions
Once cooked, top up the rice with a generous drizzle of ghee, which is only going to makes things even better! Furthermore, before serving, garnish your masale bhaat with fresh grated coconut, chopped coriander leaves and fried cashews. And serve it fresh, off the cooking pot. Generally, this yummy Maharashtrian rice is served along side buttermilk (tak). However, even some chilled and spiced yoghurt also accompanies it well. But, I love the taste of this yummy rice so much that I generally have it without any sides.
I hope you’ve liked the recipe and will also try it sometime. This one pot rice is an under 30 recipe and makes for a great weeknight dinner. In case you happen to make it, I’d love to know how you liked it. You could drop me a line with your feedback below in the comments sections. Additionally, you could also share pictures with me on Instagram. I’d be thrilled to see them.
You may also like,
Batata vada with garlic chutney
Eat hearty!
Maharashtrian masale bhaat
Equipment
- Shallow cooking pot
Ingredients
- 1 cup Basmati or long grain rice washed and soaked in water for 15 minutes
- 1 cup ivy gourd quartered, lengthwise
- ¼ cup peas frozen
- 3 tbsp goda masala*
- 1 tsp mustard seeds
- 6-7 curry leaves
- ½ tsp hing asafetida
- 1 tsp turmeric powder
- 3-4 fresh chilis slit
- 2 tbsp ghee leave out for a vegan meal option
- 2 tbsp oil
- salt to taste
For garnishing
- ¼ cup cashews
- 3-4 tbsp fresh grated coconut
- 2-3 tbsp coriander leaves
Instructions
- In a tablespoon of oil, fry the cashews until well browned. Drain and keep them aside
- Heat the oil in your cooking pot and add the mustard seeds, hing and curry leaves. When the seeds splutter add the vegetables
- To them add all the spice powders and chilis along with ¼ cup hot water, cover and cook until they soften. Also, make sure there isn't any water left before you add the rice
- Now, add the soaked rice and stir to mix well
- Add 2 cups of water and salt. Cook on medium high flame until the water on the surface evaporates, thereafter, lower the flame, cover and cook until the rice is done
- When done, remove from flame, drizzle the ghee over and coriander leaves. Cover and leave it for 5 minutes before serving
- Serve your delicious Maharashtrian masale bhaat, garnished with the fried cashews and grated coconut, along side some chilled yoghurt and some lime wedges. Enjoy!
Notes
- You can use other vegetables like potatoes, aubergines, cauliflower, carrots etc too
- *If you do not have goda masala, grind together some coriander seeds along with cinnamon sticks and use this powder instead
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres
[…] Visit Direct Link […]