Masala Bhat or Masale Bhat is a spiced rice and veggie one pot meal, that I would always have at a Maharashtrian wedding. This spicy rice item is tasty, spicy and sumptuous and most opted Maharashtrian cuisine!
One must be wondering what to have the masale bhat with? Have it plain or with varan or mattha? To be honest, I loved masala bhat both with varan and mattha. The varan as well as the buttermilk toned down the heat & spice of the masale bhat and was good enough.
This one pot rice recipe is more like a pulao in texture but not in taste and aroma. The spices used in a masale bhat are a special blend called goda masala. This masala gives a unique flavor and aroma to any dish that it is added to. This masala is very popular in Maharashtra and is used in many Maharashtiran dishes.
Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy.
Preparation Time: 30 – 35 minutes
Ingredients for making Masala Bhat:
- Basmati rice – 1 ½ cups
- Brinjals cubed – 3-4 medium
- Salt to taste
- Tindli – 8-10
- Whole dry red chilies – 4-5
- Coriander seeds – 1 teaspoon
- Dry coconut grated – ½ cup
- Cumin seeds – 1 teaspoon
- Oil – 4 tablespoons
- Cloves – 3 – 4
- Green cardamoms – 2
- Bay leaves – 2
- Turmeric powder – 1 teaspoon
- Goda Masala – 1 ½ – 2 tablespoons
- Cashewnuts roasted – 10
- Fresh coriander leaves chopped – 1/4 bunch
- Coconut scraped – 2 tablespoons
Method for Preparing Masale Bhat
1. Soak rice in water for thirty minutes. Drain and set aside. Soak the brinjal cubes in water to which a pinch of salt has been added.
2. Cut tendli lengthwise into four. Roast whole red chilies, coriander seeds, grated dry coconut and cumin seeds separately and then grind into a fine paste with a little water.
3. Heat oil in a wide mouthed handi. Add cloves, cardamom, bay leaves and stir-fry for a few seconds. Add ground masala, cook for two to three minutes on medium heat, stirring continuously.
4. Add vegetables and turmeric powder, goda masala and cook further for three to four minutes. Add rice and mix gently. Add three cups of boiling water. Season with salt.
5. Cook on high heat for five minutes, stirring frequently. Bring to a boil and then reduce heat and continue to cook covered until rice is done and all the water is absorbed.
6. Remove from heat and serve hot, garnished with roasted cashew nuts, chopped coriander leaves and scraped coconut.
Chefs Tips from Masala Bhat:
Apart from mattha (spiced buttermilk), masala Bhaat can also be served with raita or yogurt. Because of the nice flavor that this dish has, people just love it plain and usually accompany it with some roasted papads and Khamang Kakdi (a tempered and mild cucumber salad with freshly grated coconut).
NOTE – For the Goda masala:
Ingredients for Goda masala:
Oil 1 tablespoon
- Cumin seeds – 1 ½ tablespoons
- Caraway seeds (shahi jeera) – ½ teaspoon
- Black cardamom – 4
- Cloves – 10
- Black peppercorns – 3 teaspoons
- Bay leaves – 10-12
- Coriander seeds – ¾ cup
- Cinnamon – 6-inch piece
- Mace – 1 blade
- Whole dry red chili – 4
- Sesame seeds (til) – 1 teaspoon
- Dry coconut grated – ¼ cup
- Stone flower (Dagad Phool) – 1 tablespoon
- Cobra’s saffron (Nagkeshar) – 1 teaspoon
- Asafoetida – ¼ teaspoon
Method for preparing Goda Masala at Home
1. Heat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.
2. Add cinnamon, mace, whole dry red chilies, sesame seeds, dry coconut, Dagad Phool, Nagkeshar and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.