Masale Bhat
Vidarbha spiced rice — raw rice cooked with whole spices (cloves, cinnamon, bay leaf, star anise), fresh brinjal, potato, green peas, and a freshly ground Vidarbha garam masala in ghee, seasoned with salt and a pinch of jaggery. Unlike the Marathi wedding masale bhat (which uses whole peppercorn-coriander masala), the Vidarbha version uses the local spice combination that includes stone flower and marathi mokku, giving the rice a complex, slightly bitter-sweet, forest-spice aroma. Garnished with fried cashews, fresh coriander, and a drizzle of ghee. Made for weddings, festivals (particularly Ganesh Chaturthi and Diwali), and special family occasions; the masale bhat is the festive rice of Vidarbha. Eaten with plain yogurt as the cooling contrast.
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Recipe
Ingredients
|
1 cup | Basmati rice |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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1 pinch | Asafoetida |
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1 cup | Mixed Vegetable , peas, carrots, potatoes |
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1 medium | Onion , finely chopped |
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1 medium | Tomato , chopped |
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2 tablespoons | Kolhapuri masala |
|
1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 teaspoon | Garam masala |
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1 teaspoon | Sugar |
|
— | Salt , to taste |
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2 cups | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash and soak the rice for 20 minutes, then drain.
- 2 Heat oil in a pan and add mustard seeds. Let them splutter.
- 3 Add cumin seeds and asafoetida, and sauté briefly.
- 4 Add chopped onions and sauté until golden brown.
- 5 Add tomatoes and cook until they become soft.
- 6 Add mixed vegetables and sauté for a few minutes.
- 7 Stir in Kolhapuri masala, turmeric powder, red chili powder, garam masala, sugar, and salt.
- 8 Add the soaked rice and mix well with the spices and vegetables.
- 9 Pour in water and bring to a boil.
- 10 Reduce the heat to low, cover, and let it simmer until the rice is cooked and water is absorbed.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For extra flavour, use whole spices in the oil first.