Masala bhat or masale bhat is a maharashtrian delicacy. A maharashtrian wedding is never complete without the masala bhat on the wedding menu. Masala bhat literally means spicy rice. This is a unique dish where the rice is cooked with a medley of vegetables and spices.
This aromatic one pot rice can either me made using more than one vegetable, or just one vegetable like eggplants, or ivy gourds. Traditionally, the goda masala is added to spice up this rice. But since i did not have the goda masala on hand, I made the home made spice mix. I have also made this rice in a sattvik way. That is, I have not used any onion or garlic in the recipe.
Since Ugadi is round the corner, I thought this rice dish would be perfect for the festivities. Although this rice tastes great as is, just try having this rice with an extra dollop of clarified butter. The flavour of the rice will go a few notches up!!
Masala bhat recipe:
Preparation time: 20mins
Cooking time: 15 mins
Basmati rice- 1-1/2 cup
Carrot- 1peeled And chopped into 1" long pieces
Green beans- 7-8 chopped into 1" long pieces
Peas- 1/3 cup
Potato- 1 med sized, cubed
Turmeric- 1/4 tsp
Salt- to taste
Mustard seeds- 1/2 tsp
Curry leaves-1 sprig
Ghee or oil- 2 tbsp+1tsp
Cashew nuts- 10-12
Asafoetida- a pinch
For the spice mix:
Dry coconut (grated)-1/3 cup
Cinnamon- 1" piece
Bay leaf- 1
Cumin seeds- 2 tspn
Coriander seeds- 3 tbsp
Sesame seeds- 1 tsp
Kashmiri red chillies- 4
Juice of half a lemon
2 tbspns of Grated fresh coconut and 2tbsp of coriander leaves to garnish
- Wash the rice twice in water. Drain and set aside.
- For the spice mix, Heat a thick bottomed pan and dry roast the spices and seeds and red chillies till brown and fragrant. Remove from heat and keep aside
- In the same pan, add the grated dry coconut and warm slightly and take off the heat.
- In a blender jar, grind the roasted spices and seed mixture to a coarse powder first. Then add the toasted coconut and grind till the powder is fine and set aside.
- Heat 2tbsp of oil or ghee in a thick bottomed pan, when hot, add the mustard seeds. Once they crackle, add the curry leaves and asafoetida and fry for a few secs add the chopped vegetables and fry for 5-6 mins till tender.
- Add the salt,and turmeric and sauté for 4-5min more. Stir in the rice and the ground spice mix and sauté for a min more.
- Add 3cups of water and cook covered till the rice is done and take off the heat.
- Heat a tspn of oil or ghee in a pan and fry the cashew nuts till brown. Take off the heat and add the fried cashew nuts to the masale bhat.
- Garnish with grated fresh coconut, coriander leaves and lime juice, mix well and serve hot with raita or yogurt dip of your choice.
The above picture of rice is my entry to Black and white wednesday#78. A culinary photo event that was created by Susan of the well seasoned cook, now organized by Cinzia of Cindystar, which is now hosted by Aparna of My diverse Kitchen.