Masala Bhat
Veg
A spiced mixed-vegetable rice cooked with ghee, whole spices, and goda masala — whole green peas, potato, carrot, and fresh coconut stirred through the cooked rice while still hot, finished with cashews and coriander. Maharashtra's answer to the vegetable pulao, masala bhat is the centrepiece rice of the Maharashtrian wedding thali and festival table.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Nagpuri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 cup | mixed vegetables (carrot, peas, beans, etc.) |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 tablespoons | Malvani masala |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 cup | water |
| 1 handful | fresh coriander leaves, chopped |
| salt | to taste |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes. Drain and set aside.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds and a pinch of asafoetida.
- 5 Add the chopped onions and sauté until they turn golden brown.
- 6 Add the chopped tomatoes and cook until they become soft.
- 7 Add the mixed vegetables and sauté for a couple of minutes.
- 8 Stir in the Malvani masala, turmeric powder, red chili powder, and garam masala. Mix well.
- 9 Add the soaked rice and sauté for a minute, ensuring the rice is well coated with the spices.
- 10 Pour in the water and add salt to taste. Stir well.
- 11 Cover the pan with a lid and let it cook on low heat until the rice is done and the water is absorbed.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For extra flavour, use whole spices in the oil first.