MASALE BHAAT/MAHARASHTRIAN MASALE BHAAT
Masale Bhaat is a simple yet tasty rice pulao enriched with Maharashtrian flavours. The authentic flavours come with a special masala which should be prepared beforehand to add to this rice dish while cooking. To make this special spice mix, a few whole spices are dry roasted first and then ground to get a coarse powder. This spice mix lifts the flavours of a simple rice dish to the next level
Masala or masale bhaat is a signature rice dish of Maharashtra cuisine. This is a no fancy rice dish with several veggies. Locally grown veggies especially brinjals, tindore /kundru(ivy gourd) are added with a few other seasonal veggies. This rice dish is an integral part of not only every day’s meal but also wedding meals. Their occasions and celebration meals do not complete without this rustic masale bhaat
This rice dish does not need long grain basmati but any short-grain fragrant rice will do its best. Masale bhaat tastes amazing with pickles, plain curd, or a raita preparation. Let’s start making this flavourful masale bhaat with me by making its special masala/spice mix first
Prep time – 20 minutes
Cook time – 20 minutes
Course – Main
Cuisine – Maharashtra
Author – Bharti Dhawan
INGREDIENTS REQUIRED
□ INGREDIENTS FOR THE SPECIAL MASALA
▪︎ Coriander/Dhania seeds – 1 tbsp
▪︎ Cumin/jeers – 1 tsp
▪︎ Cloves/lavang- 4-5
▪︎ Whole black pepper/kali March – 3-4
▪︎ Cinnamon/dalchini – 1-inch stick
▪︎ Dry coconut/khopra pieces – 4-5 small
□ INGREDIENTS FOR MASALE BHAAT
▪︎ Short grain rice – 1 cup/150 gms (I used Sona Masuri)
▪︎ Water for rinsing and soaking – As required
▪︎ Water for cooking rice – 2 cups+1/2 cup
▪︎ potato/aloo- 1 medium (diced)
▪︎ Cauliflower/Gobi florets – 5-6(small)
▪︎ Carrot/gajar – 1 medium (cubed)
▪︎ Onion – 1 medium (sliced)
▪︎ Tomato – 1 medium (chopped)
▪︎ Peas/Matar – 1 small cup
▪︎ Ginger/adrak – 1 inch (Finely chopped)
▪︎ Gaelic/lehsun- 2-3 cloves(chopped)
▪︎ Green chilies/hari mirch – 1-2 (chopped)
▪︎ Salt/Namak – to taste
▪︎ Red chilly powder – 1-2 tsp
▪︎ Turmeric/Haldi – 1/4 tsp
▪︎ Cumin/Jeera- 1 tsp
▪︎ Mustard/sarso seeds – 1 tsp
▪︎ Raw peanuts/Mungfali – 1/4 cup
▪︎ Oil – 1tbsp
▪︎ Ghee – 1 tbsp
▪︎ Curry leaves – 6-8
▪︎ Coriander/Dhania leaves – 1 tbsp
□ HOW TO MAKE THE SPECIAL MASALA
1- Firstly, dry roast all the whole spices mentioned under ‘SPECIAL MASALA’ at low flame for 4-5 minutes. When cooled, grind them into a coarse powder and keep aside to use later
□ HOW TO MAKE MASALE BHAAT
1- Keep a big pan or vessel and add oil. Heat the oil and add mustard seeds. when they crackle, add needs/ cumin. When cumin splatters, add chopped ginger-garlic-green chilies
2- Next, add cubed potatoes and gobhi florets. Bhunow/roast them for a while and cover the pan so that potatoes and cauliflowers(aloo-gobi) become a little soft
3- Next, add carrot cubes and roast for 1 minute. Add sliced onions and raw peanuts. Roast/bhunow them for a minute or two by turning with a spatula
4- Time to add matar/green peas and roast.
5- Now add tomato cubes, salt, turmeric, red chilly powder, and 1 tsp of ground special masala. Cook them for a while
6- Now add soaked rice and water. Mix everything with the spatula and bring to one boil. Now cover the pan with a lid and slow down the flame
7- When the little water is left in the pan, add ghee, 1 more tsp of ground special masala, and coriander leaves. Cover the lid again and allow all the water to be absorbed
8- Switch off the flame and allow the bhaat to be at rest for 5 minutes. It takes around 20 minutes to cook the whole process
9- Serve the tasty masale bhaat with curd or raita. I like to eat this flavourful masale bhaat with CUCUMBER-TOMATO RAITA
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