The Traditional Maharashtrian Masale Bhat Recipe

The Traditional Maharashtrian Masale Bhat Recipe is a one-pot dish I look for when attending Maharashtrian weddings. It is a must-have recipe for festivals in Maharashtra.

The Traditional Maharashtrian Masale Bhat Recipe is generally prepared for festivals and weddings. I make it for breakfast or lunch, often as a tiffin box or lunch box recipe.

The Traditional Maharashtrian Masale Bhat Recipe is a one-pot recipe made with Goda masala and mixed vegetables. Goda masala is the key ingredient in this recipe which gives it a unique flavor and colour, Otherwise, it will be like normal Pulao. 

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Topped with a dollop of desi ghee, freshly grated coconut, and chopped coriander leaves it tastes very good. Goda masala is such a masala powder that turns the dish aromatic in which it is added. I will post the recipe for Goda Masala very soon.

What do we need?

Ingredients

1. Rice: One bowl (Sona Masuri or Basmati)
2. Goda Masala: 4 teaspoons
3. Carrot: One medium
4. Potato: One medium
5. Cauli Flower: Small portion
6. Green Chilis: 3-4
7. Green peas: Half bowl
8. French Beans: 5-6
9. Kadi Patta: One string
10. Freshly Grated Coconut: Half bowl
11. Coriander leaves: Half bowl
12. Oil or Ghee: Three teaspoons.
13. Salt: As per paste
14. Tempering: Mustard, Jeera, Hing, Turmeric and Kadi patta
15. Water: Two and a half bowls.

The Traditional Maharashtrian Masale Bhat Recipe is a one-pot dish as I mentioned. You can make this in a pressure cooker also if you are running out of time or in a hurry. I usually make it in a pressure cooker only. 

You can use a variety of vegetables of your choice. Usually, brinjal or baingan is added to this masala bhat. But I don’t like brinjal and hence never used it to make this recipe. I prepare it very often at home, it serves as a lunch box recipe as well as a breakfast recipe. Goda masala is prepared in bulk and used for 4-5 months. So, it becomes very easy to prepare this dish with the available vegetables at home whenever you wish.

I have used different vegetables for blog and video recipes. As I have shot the video sometime back. 

How To Make Maharashtrian Style Masale Bhat

• Wash rice and soak it for half an hour. Chop the vegetables of your choice. 
• In a pressure cooker add two to three teaspoons of oil or ghee. Once it is hot, add Mustard, Jeera, Hing, Turmeric and Kadi patta. Splutter them.
• Then add chopped vegetables and saute them for two minutes. You can add tomato and onion also. But I don’t prefer them as Masale bhat is prepared on festivals and served as Naivedyam to the Lord.
• Add washed and soaked rice and roast for two minutes. This step is very important. Because roasting rice makes Masale bhat nonsticky and every grain is separated.
• Add two and a half bowls of water and bring it to a boil. Add Goda masala in this stage. Or you can add it while roasting rice. I skip this because there are chances masala may burn. Add salt and cover the lid. Cook for two to three whistles. If you are using basmati rice; two whistles are enough.
• Allow the steam to pass and open the lid. Mix gently and serve hot with coriander and coconut garnishing. Don’t forget to top it with a dollop of ghee.

The Traditional Maharashtrian Masale Bhat Recipe

Recipe by Manjiri KulkarniCourse: Festival Special, Main Course, Pulav, Biriyani u0026amp; KhichdiCuisine: MaharashtrianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

40

minutes

The Traditional Maharashtrian Masale Bhat Recipe is a one pot recipe made with Goda masala and mixed vegetables. Goda masala is the key ingredient in this recipe which gives it a unique flavour and colour, Otherwise, it will be like normal Pulao. 

Ingredients

• Rice: One bowl (Sona Masuri or Basmati)

• Goda Masala: 4 tea spoons

• Carrot: One medium

• Potato: One medium

• Cauli Flower: Small portion

• Green Chilis: 3-4

• Green peas: Half bowl

• French Beans: 5-6

• Kadi Patta: One string

• Freshly Grated Coconut: Half bowl

• Coriander leaves: Half bowl

• Oil or Ghee: Three tea spoons.

• Salt: As per paste

• Tempering: Mustard, Jeera, Hing, Turmeric and Kadi patta

• Water: Two and half bowls.

Directions

• Wash rice and soak it for half an hour. Chop the vegetables of your choice. 
• In a pressure cooker add two to three teaspoons of oil or ghee. Once it is hot, add Mustard, Jeera, Hing, Turmeric and Kadi patta. Splutter them.
• Then add chopped vegetables and saute them for two minutes. You can add tomato and onion also. But I don’t prefer them as Masale bhat is prepared on festivals and served as Naivedyam to the Lord.
• Add washed and soaked rice and roast for two minutes. This step is very important. Because roasting rice makes Masale bhat nonsticky and every grain is separated.
• Add two and a half bowls of water and bring it to a boil. Add Goda masala in this stage. Or you can add it while roasting rice. I skip this because there are chances masala may burn. Add salt and cover the lid. Cook for two to three whistles. If you are using basmati rice; two whistles are enough.
• Allow the steam to pass and open the lid. Mix gently and serve hot with coriander and coconut garnishing. Don’t forget to top it with a dollop of ghee.

Recipe Video

Notes

• Do not substitute Goda Masala with any other masala.
• Don’t skip roasting the rice with vegetables. As roasting makes Masala bhat non sticky and separated grained.
• Use ghee instead of oil as it enhances the taste of Masale Bhat
• Use of brinjal in masala bhat is a great choice. 
• You can add ginger garlic paste, onions and tomatoes. But the traditional masala bhat is without garlic and onion.
• You can make it as a one pot dish as well as in pressure cooker.
• As I mentioned masala bhaat tastes great with Katachi Amati or kattina saaru. (I will post the recipe for Katachi Amati). Usually masala bhaat is served with ghee on top only. 

The Traditional Maharashtrian Masale Bhat Recipe in Step by step photos

Wash and soak rice for half an hour.

Wash and cut the vegetables of your choice.

In a pressure cooker add oil or ghee. Add tempering ingredients and splutter them.

Then add cut vegetables and saute for two minutes.

Then add soaked rice and fry it for two to three minutes.

Add water double the rice taken and half a bowl for vegetables.

Then add Salt, Goda Masala and jaggery(Optional), Bring it to a boil and cover the lid. Cook for three whistles. 

When pressure goes off, open the lid and mix it gently.

Tips to make perfect Masale Bhat

1. Do not substitute Goda Masala with any other masala.
2. Don’t skip roasting the rice with vegetables. As roasting makes Masala bhat nonsticky and separated-grained.
3. Use ghee instead of oil as it enhances the taste of Masale Bhat
4. The use of brinjal in masala bhat is a great choice. 
5. You can add ginger garlic paste, onions and tomatoes. But the traditional masala bhat is without garlic and onion.
6. You can make it as a one-pot dish as well as in a pressure cooker.
7. As I mentioned masala bhat tastes great with Katachi Amati or kattina saaru. (I will post the recipe for Katachi Amati). Usually, masala bhat is served with ghee on top only. 

You may also try my other Rice Recipes…

Pudina Rice or Mint Pulao

Coriander Rice

Festival Special Recipes

Indian Breakfast Recipes

Dry masalas and powders

I hope you are going to try this recipe. If you made this, comment and tell me how you liked this recipe.

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