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
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.
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
- 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
- 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
- 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.
- Fry the cashews as well. Set it aside.
- In a mixing bowl, combine green peas, carrots, eggplants, and the fried cauliflower, potatoes, and tendli.
- 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.
- 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.
- Add the onions and saute them until golden.
- Tip in the marinated veggies. Saute for 2-3 minutes until the raw smell of ginger-garlic is gone.
- Add rice. Give it a mix.
- Add jaggery.
- Pour in the hot water and also add fresh coriander. Adjust the salt at this point.
- Add cashews and some ghee for a nice aroma. Mix well.
- 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 & 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.
- 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.
- 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 with step by step pictures below
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.
Fry 15 cashews as well. Set it aside.
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.
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.
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.
Add 1 cup finely chopped onions and saute them until golden.
Tip in the marinated veggies. Saute for 2-3 minutes until the raw smell of ginger-garlic is gone.
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.
Give it a mix. Add 1-inch piece of jaggery.
Pour in 3 cups of hot water and also add a handful of chopped fresh coriander.
Adjust the salt at this point.
Add 2 tbsp ghee for a nice aroma. Mix well.
Tip in the fried cashews.
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.
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.
Masala bhaat recipe is ready. Serve it with a dollop of ghee with kurdai, chili pickle, and buttermilk on the side. Enjoy!