Masale Bhat

Masale Bhat

Masale Bhat

Veg

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.

Cuisines

Vidarbha Kolhapuri Maharashtrian

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 (peas, carrots, potatoes)
1 medium onion, finely chopped
1 medium tomato, chopped
2 tablespoons Kolhapuri masala
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon sugar
— salt to taste
2 cups water
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash and soak the rice for 20 minutes, then drain.
  2. 2 Heat oil in a pan and add mustard seeds. Let them splutter.
  3. 3 Add cumin seeds and asafoetida, and sauté briefly.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Add tomatoes and cook until they become soft.
  6. 6 Add mixed vegetables and sauté for a few minutes.
  7. 7 Stir in Kolhapuri masala, turmeric powder, red chili powder, garam masala, sugar, and salt.
  8. 8 Add the soaked rice and mix well with the spices and vegetables.
  9. 9 Pour in water and bring to a boil.
  10. 10 Reduce the heat to low, cover, and let it simmer until the rice is cooked and water is absorbed.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For extra flavour, use whole spices in the oil first.