Masale Bhat Recipe: Masale Bhat is a simple and flavorful rice dish made with native spices, vegetables, and rice. In Marathi cuisine, it’s a popular pulao that’s perfect for lunch boxes or as a breakfast option. Traditionally, it’s considered a one-pot meal, but it can also be served alongside other dishes in a full-course meal.
Personally, I often prepare the spice mix, or goda masala, in advance for convenience. Once the masala is ready, making Masale Bhat becomes quick and easy. You don’t necessarily need basmati rice for this recipe; any rice variety like sona masuri or raw rice works well. I typically use sona masuri rice, soaked for 20 minutes.
Here are some tips for making perfect Masale Bhat:
- For enhanced flavor, try using a combination of tendli (ivy gourd) and brinjal (eggplant) along with other vegetables.
- If you’re short on time, you can use a pressure cooker to prepare Masale Bhat. Just add the spice mix, vegetables, and soaked rice, and pressure cook for 3-4 whistles.
- While traditionally made with Maharashtrian short-grain Ambemohar rice, you can also use other short-grain rice varieties like sona masuri or surti kolam.
Ingredients: Masale Bhat Recipe
- 2 tbsp oil
- 1 bay leaf
- 1 inch cinnamon
- 2 pods cardamom
- 5 cloves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida (hing)
- Few curry leaves
- 2 tbsp chopped cashews
- 1/2 onion, chopped
- 2 green chilies, slit
- 1 inch ginger, grated
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tbsp goda masala (a type of spice blend)
- 10 tindora (ivy gourd), sliced
- 1/2 potato, cubed
- 3 tbsp peas
- 1 brinjal (eggplant), sliced
- 1 cup rice, rinsed
- 1 tsp salt
- 1/2 tsp jaggery
- 3 cups water
- 2 tbsp ghee
- 2 tbsp grated coconut
- 2 tbsp chopped coriander leaves
Instructions: Masale Bhat Recipe
- Heat 2 tbsp oil in a large kadai. Add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 5 cloves, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida, and a few curry leaves. Allow the tempering to splutter.
- Add 2 tbsp chopped cashews and fry until they turn crunchy.
- Next, add 1/2 chopped onion, 2 slit green chilies, and 1 inch grated ginger. Sauté until the onion softens slightly.
- Keeping the flame low, add 1/2 tsp turmeric powder, 1 tsp chili powder, 1 tsp garam masala, and 1 tbsp goda masala. Sauté on low flame until the spices become aromatic.
- Now, add 10 sliced tindora, 1/2 cubed potato, 3 tbsp peas, and 1 sliced brinjal. Fry for 2 minutes or until the vegetables shrink slightly.
- Add 1 cup rinsed rice (such as sona masuri rice soaked for 20 minutes). Traditionally, Maharashtrian short-grain Ambemohar rice is used, but other short-grain rice varieties like sonamasuri, surti kolam, or kalijeera can also be used.
- Add 1 tsp salt, 1/2 tsp jaggery, and sauté for 2 minutes without breaking the rice.
- Further, add 3 cups of water and mix well.
- Add 2 tbsp ghee, cover, and simmer for 20 minutes.
- Once the rice is cooked well, mix gently to ensure everything is well combined.
- Finally, serve the Masale Bhat topped with grated coconut and chopped coriander leaves.
Chef Pro Tips: Masale Bhat Recipe
Here are some additional essential tips to ensure your Masale Bhat turns out perfectly flavorful:
- Choosing the Right Rice: While Ambemohar rice is ideal for this dish due to its ability to absorb flavors without becoming sticky, you can use other short-grain rice varieties as well. Just be prepared to adjust the cooking time and water ratio accordingly.
- Vegetable Combination: Incorporating a combination of vegetables like ivy gourd and eggplant is essential for authentic flavor. You can also add potatoes, carrots, beans, peas, or any other vegetables you prefer to enhance the dish.
- Cooking Method: Masale Bhat is traditionally cooked in an open vessel, but you can speed up the cooking process by using a pressure cooker if you’re short on time.
- Accompaniments: While a simple vegetable or mint raita pairs perfectly with Masale Bhat, you can also serve it with dal, curry, or any other side dishes of your choice.
- Garnish: The final touch that sets Masale Bhat apart from pulao is the garnish. Top the rice with freshly grated coconut and chopped coriander to elevate its flavor and presentation.
By following these tips, you’ll ensure that your Masale Bhat is bursting with authentic flavors and textures, making it a delightful meal for any occasion.
Conclusion:
Masale Bhat Recipe is a versatile and flavorful rice dish that can be customized to suit your taste preferences. By choosing the right ingredients, cooking method, and accompaniments, you can create a delicious meal that’s perfect for any occasion. Whether enjoyed on its own or as part of a larger spread, Masale Bhat is sure to delight your taste buds with its authentic flavors and textures.
FAQs about Masale Bhat Recipe
Can I use other vegetables in Masale Bhat apart from ivy gourd and eggplant?
Yes, you can customize the vegetable combination according to your preference. Potatoes, carrots, beans, peas, or any other vegetables can be added to enhance the flavor and texture of the dish.
What type of rice is best for Masale Bhat?
Traditionally, short-grain rice like Ambemohar rice is used for Masale Bhat. However, you can also use other short-grain varieties such as sona masuri, surti kolam, or kalijeera. Adjust the cooking time and water ratio accordingly.
Can I prepare Masale Bhat in a pressure cooker?
Yes, if you’re short on time, you can use a pressure cooker to prepare Masale Bhat. Simply add the spice mix, vegetables, soaked rice, and water, then pressure cook for 3-4 whistles.
What are the best accompaniments for Masale Bhat?
While Masale Bhat can be enjoyed on its own, it pairs well with simple vegetable or mint raita. Additionally, you can serve it with dal, curry, or any other side dishes of your choice.
How should I garnish Masale Bhat?
The final touch for Masale Bhat is garnishing it with freshly grated coconut and chopped coriander leaves. This not only adds visual appeal but also enhances the flavor of the dish.
