Masale Bhaat (Maharashtrian Spicy Rice Preparation)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 2 cups long grain basmati rice
  • ½ cup fresh green peas
  • 1 medium sized potato cut in cubes
  • 1 cup cauliflower florets
  • 1 cup ivy gourd (Tendli/Tindora/Kundru) sliced in 4 pieces each
  • 7-8 cloves
  • 1 inch of cinnamon stick
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 large sized onion chopped lengthwise
  • 2 tbsp ginger garlic paste
  • 1 tsp mustard seeds
  • ½ tsp asafoetida powder
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 3 tsp goda masala
  • 2 bay leaf
  • 10-12 cashew-nuts
  • ½ cup grated fresh coconut
  • Cooking Oil
  • Salt
  • 1 tbsp Clarified butter
Instructions
  1. Soak rice for 30 mins.After 30 mins drain the water.
  2. Heat a pan. Dry roast coriander seeds, cumin seeds, cinnamon and cloves one at a time until nutty aroma emerges from them.
  3. Allow the roasted ingredients to cool down and grind them into a fine powder.
  4. Heat 4 tbsp oil in a pan. Fry cashew-nuts until they become brown.When they become brown,remove them in a plate.
  5. In the same oil, add bay leaf, mustard seeds, asafoetida powder, chopped onions and fry them till onions turn tender.
  6. Now add ginger-garlic paste and fry it to get rid of the rawness of paste.
  7. Now add turmeric powder, red chili powder, goda masala, roasted masala powder, salt as per taste. Now mix all these ingredients well.
  8. We will roast this masala for almost 4 minutes on low flame. Now add veggies like cauliflower, green peas, ivy gourd, potatoes, 1 cup water and mix them all well.
  9. Cook the veggies covered.In about 12-13 mins veggies must get cooked on low flame. Now add rice and mix it.
  10. Now add fried cashew-nuts, 4 and ½ cups of water for 2 cups of rice.Allow it to boil on medium flame.
  11. As we get one boil, lower the flame. Add 1 tbsp clarified butter and mix it. Now cook the rice covered on low flame till it cooks completely.
  12. In about 15 minutes rice should be cooked completely. Now turn off the flame and cover the rice again to retain the aroma.
  13. Masale bhat is best enjoyed with kadhi.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/masale-bhaat-spicy-indian-rice-preparation/