masala bhaat recipe with step by step pictures | authentic maharashtrian masale bhat recipe

masale bhat recipe easy

masala bhaat recipe with step by step pictures | authentic maharashtrian masale bhat recipe

Masala bhaat recipe (मसाला भात रेसिपी) is one of the very popular creations of the Maharashtrian cuisine. Masale bhat is a Maharashtrian wedding delight. The cooks dole out freshly made masala bhaat in batches for the guests so that they can enjoy the spicy rice with ghee while it is steaming hot. My first experience of tasting masale bhat was at the wedding of the neighbor’s daughter. I was a kid back then but the memory of it is still so fresh. I have always loved vegetables and this one was truly a delight.

The main spice used in making masala bhaat recipe is the goda masala. Goda masala is a spice mix made with spices that are not very hot but extremely fragrant. These include cinnamon, black stone flower, star anine, mace, green cardamom, caraway seeds, and coriander seeds. In addition, dry coconut or khobra, and sesame seeds is also a part of the traditional goda masala recipe.

I have sourced the goda masala from a brahmin lady in our neighborhood who sells homemade spices and papads. So this is as authentic as it gets. She gave me the recipe of how to make masala bhaat. I tried making it the very next day and I just had to share it here because it is just so amazing. There is so much comfort in every bite of masale bhat, tender veggies cooked with fragrant rice, seasoned with aromatic goda masala. It also has a faint tang from the curd.

choosing the rice for making masala bhaat recipe

Masala bhaat is traditionally made with aged, short-grain fragrant rice. Kali moonch, dubraj, chinnor varieties are ideal for making masala recipe. Do not use new rice, else it will make the masale bhat mushy, like khichdi. The masale bhaat should be nice and soft, yet not clumped up.

choosing the vegetables for making masala bhaat recipe

Use at least 3-4 kinds of vegetables to get perfectly flavoured masala bhaat. Use anything that is your favorite but something that will also pair well with goda masala and rice. I have used a little bit of 6 different vegetables – red carrots, small green eggplants, potatoes, green peas, cauliflower, and ivy gourd (tendli or tindora).

cooking masale bhaat in pressure or in kadhai

authentic masala bhaat recipe

You may cook masala bhat in pressure cooker to save time. Alternatively, you can slow-cook it in a kadhai or a handi. Adjust the amount of water accordingly.

To slow-cook masale bhat in a handi or kadhai, you need to add water that’s double the amount of rice + 1/2 cup. For example, if I made this recipe in handi, I would use 4 & 1/2 cups water for 2 cups rice. Aged rice needs a lot of water to cook.

For pressure cooker method, you will need the same amount of water as rice + 1 cup. So for 2 cups rice, I will use 3 cups water.

However, this is a general idea. Adjust the amount of water depending on how your rice is. Not all rice are the same in spite of being aged. Some will need more water, some even lesser.

what to serve with masale bhaat?

Masale bhat pairs well with any kind of pickle. I personally like chili pickle the most. Serve some chilled taak or buttermilk to sip on. Some crunchy munchies would be great. Fried papad or kurdai would take the entire meal up a notch. Don’t forget to drizzle some ghee on the masale bhaat after serving it into your plate.

masala bhaat recipe in pressure cooker

Looking for more rice recipes? Here are some fabulous ideas – Collection of Best Indian Rice Recipes

Now let’s see how to make masale bhat in pressure cooker.

how to make masala bhaat recipe

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masala bhaat recipe with step by step pictures | masale bhat recipe
 
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Total time
 
Masala bhaat recipe is a popular, traditional preparation from the Maharashtrian cuisine. Loaded with seasonal veggies and seasoned with an extremely fragrant goda masala, masale bhat is a real treat at the weddings. This is a brahmin home-style masale bhaat made in pressure cooker. You can also make this masala bhat recipe in a handi or a kadhai and use your favorite vegetables. Masale bhaat is served with kurdai, pickle and taak (buttermilk).
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
For Preparing the Vegetables
  • Curd - ¼ cup (not too sour)
  • Turmeric - ¼ tsp
  • Coriander powder - ½ tbsp
  • Byadgi red chili - 1 tsp
  • Goda masala - 2 tbsp or to taste
  • Jeera powder - 1 tsp
  • Ginger-garlic finely crushed - 2 tbsp
  • Potato - 1 medium, cubed
  • Ivy gourd / tendli - 8, slit into quarters
  • Carrot - 1 small, cut lengthwise
  • Cauliflower - 10 bite-sized florets
  • Green peas - ¼ cup
  • Small eggplants - 2, slit into quarters
  • Salt - to taste
  • Oil - for deep frying
Other Ingredients
  • Oil - 3 tbsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Hing/asafetida - ¼ tsp
  • Bay leaves - 2
  • Onions - 1 cup, finely chopped
  • Short-grain fragrant rice - 2 cups, soaked for 20 mins and drained (I used aged kali moonch)
  • Hot water - 3 cups for pressure cooking or 4 & ½ cups for cooking in kadhai/handi
  • Salt - to taste
  • Jaggery - 1 inch piece
  • Fresh coriander - a handful, finely chopped
  • Ghee - 2 tbsp
  • Cashews - 15
  • Grated fresh coconut - for garnish
Instructions
  1. To make masala bhat recipe, start off by deep-frying the cauliflower, potatoes, and tendli/ivy gourd one by one. Fry the veggies on medium heat until they are golden.
  2. Fry the cashews as well. Set it aside.
  3. In a mixing bowl, combine green peas, carrots, eggplants, and the fried cauliflower, potatoes, and tendli.
  4. Add curd, ginger and garlic, salt, and the ground spices; byadgi red chili, turmeric, roasted cumin, coriander, and goda masala. Give everything a good mix. Cover the bowl and set it aside.
  5. Heat oil in a pressure cooker. Add in the mustard seeds and let them splutter. Add the cumin seeds and let them sizzle. Then add the asafetida/hing and bay leaves.
  6. Add the onions and saute them until golden.
  7. Tip in the marinated veggies. Saute for 2-3 minutes until the raw smell of ginger-garlic is gone.
  8. Add rice. Give it a mix.
  9. Add jaggery.
  10. Pour in the hot water and also add fresh coriander. Adjust the salt at this point.
  11. Add cashews and some ghee for a nice aroma. Mix well.
  12. Close the pressure cooker and turn the heat to high. Once the pressure builds up, turn the heat to low and let the masale bhaat cook for 8 minutes. Turn off the flame.
  13. If cooking in a handi, add 4 & ½ cups of hot water. Let the masala bhaat cook on high flame until the water evaporates and you see holes developing on the top of the masala bhaat. Cover with a lid and turn the heat to low. Cook the masala bhaat for 10 minutes. Turn off the flame.
  14. Whatever method you use, let the masale bhaat rest for 15 minutes on dum before uncovering the pressure cooker/handi.
  15. Fluff the masale bhaat gently with the back of the spoon and garnish with grated fresh coconut.
  16. Masala bhaat recipe is ready. Serve it with a dollop of ghee with kurdai, chili pickle, and buttermilk on the side. Enjoy!
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 246 kcal Fat: 4.8 g Carbohydrates: 43.1 g Sugar: 3.2 g Sodium: 11.5 g Fiber: 4.9 g Protein: 5.2 g Cholesterol: 20 mg

masala bhaat recipe with step by step pictures below


Step 1

To make masala bhat recipe, start off by deep-frying the 10 bite-sized florets of cauliflower, 1 medium diced potato, and 8 tendli/ivy gourd slit into quarters. Fry the veggies one by one on medium heat until they are golden.

deep-frying the cauliflower until golden


Step 2

Fry 15 cashews as well. Set it aside.

fried vegetables and cashews for making masala bhat


Step 3

In a mixing bowl, combine 1/4 cup green peas, 1 small carrots sliced lengthwise, 2 small eggplants slit into quarters, and the fried cauliflower, potatoes, and tendli.

vegetables to make masale bhat


Step 4

Add 1/4 cup curd, 2 tbsp crushed ginger and garlic, salt to taste, and the ground spices; 1 tsp byadgi red chili, 1/4 tsp turmeric, 1 tsp roasted cumin, 1/2 tbsp coriander, and 2 tbsp goda masala. Give everything a good mix. Cover the bowl and set it aside.

marinating the vegetables with curd and spices


Step 5

Heat 3 tbsp oil in a pressure cooker. Add in 1/2 tsp mustard seeds and let them splutter. Add 1/2 tsp cumin seeds and let them sizzle. Then add 1/4 tsp asafetida/hing and 2 bay leaves.

tadka of rai jeera hing


Step 6

Add 1 cup finely chopped onions and saute them until golden.

sauteing the onions for making maharashtrian style masale bhat recipe


Step 7

Tip in the marinated veggies. Saute for 2-3 minutes until the raw smell of ginger-garlic is gone.

sauteing the mixed vegetables for making maharashtrian style masale bhat recipe


Step 8

Add 2 cups of rice that has been soaked for 20 minutes and drained. I have here aged kali moonch rice, which has a short grain and a nice aroma.

adding rice to the masala and vegetables


Step 9

Give it a mix. Add 1-inch piece of jaggery.

sauteing the rice with the masala and vegetables


Step 10

Pour in 3 cups of hot water and also add a handful of chopped fresh coriander.

addinf water to the rice and vegetables mixture


Step 11

Adjust the salt at this point.

adding salt to the masale bhat


Step 12

Add 2 tbsp ghee for a nice aroma. Mix well.

adding ghee to the masala bhaat


Step 13

Tip in the fried cashews.

adding cashews to the brahmin style masala bhaat recipe


Step 14

Close the pressure cooker and turn the heat to high. Once the pressure builds up, turn the heat to low and let the masale bhaat cook for 8 minutes. Turn off the flame.
If cooking in a handi, add 4 & 1/2 cups of hot water. Let the masala bhaat cook on high flame until the water evaporates and you see holes developing on the top of the masala bhaat. Cover with a lid and turn the heat to low. Cook the masala bhaat for 10 minutes. Turn off the flame.

pressure cooking the brahmin style masale bhat


Step 15

Whatever method you use, let the masale bhaat rest for 15 minutes on dum before uncovering the pressure cooker/handi. Fluff the masale bhaat gently with the back of the spoon and garnish with grated fresh coconut.

garnishing the masala bhaat recipe with fresh grated coconut


Step 16

Masala bhaat recipe is ready. Serve it with a dollop of ghee with kurdai, chili pickle, and buttermilk on the side. Enjoy!

masala bhaat recipe in pressure cooker

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6 Comments

  • Reply
    Sadhana
    May 7, 2019 at 7:26 pm

    Agadi masta! Tondala Pani sutle ki..

    • Reply
      Monica
      May 9, 2019 at 2:48 pm

      Haha.. 😁 dhanyawaad

  • Reply
    Surabhi
    July 17, 2019 at 1:53 am

    masale bhaat chhaan chamchamit disataye.. masatch!

    • Reply
      Monica
      July 28, 2019 at 6:11 am

      Thanks Surabhi

  • Reply
    milind sonar
    August 13, 2019 at 6:07 pm

    apratim..me tumchi recipe ne masale bhaat kela aaj. masta zala ani missus la khupach avadle. thank you 😀

  • Reply
    neha
    September 1, 2019 at 2:43 am

    love the addition of fried and marinated veggies. i am sure the flavors go in deep into them

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