Indian🍚 Starches

Maharashtrian Masale Bhat

Name: Maharashtrian Masale Bhat
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups Kolum Rice; 3 cups water; ½ cauliflower; 8 ivy gourd (tendli); 1 potato; 1/3 cups green peas; 1 cinnamon; 5 black peppercorns; 3 cloves; 1 ginger; 2 green chilli; 2 tbsp oil; 1 tsp cumin seeds; ½ tsp mustard seeds; ¼ tsp asafoetida (hing); 2 bay leaves; 9 curry leaves; 7 cashews; ¼ tsp turmeric powder; 1½ tbsp Goda Masala; to taste salt; 1 tsp jaggery; ~¼ cups fresh coconut; ~2 tbsp fresh coriander

⏱ 50 min🍽 Serves 4

A traditional Maharashtrian spiced rice dish served at weddings, combining aromatic spices with tender vegetables. This simple yet flavorful recipe uses short-grain rice and Goda Masala to create an authentic dish with wonderful texture and taste.

Adapted from a video by Your Food Lab

Maharastrian Masale Bhat Recipe | Easy Veg Pulao | महाराष्ट्रियन शादीओ वाला मसाले भात | Sanjyot Keer

Watch on YouTube

Ingredients

Kolum Rice1½ cups
water3 cups
cauliflowersmall head½
ivy gourd (tendli)8
potatomedium-sized1
green peas1/3 cups
cinnamon1-inch piece1
black peppercorns5
cloves3
ginger1-inch piece

Steps

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1
Rinse the Kolum rice thoroughly in a strainer 3-4 times until the water runs clear, then soak it in fresh water and set aside.
2
Cut cauliflower into small florets. Trim and quarter the ivy gourds. Peel and dice the potato to match the size of other vegetables. Rinse all vegetables lightly and drain.
3
Grind cinnamon, black peppercorns, and cloves coarsely in a spice grinder.
4
Crush ginger and green chillies coarsely into a paste using a mortar and pestle.
5
Heat oil in a wide pan and add cumin seeds, mustard seeds, asafoetida, and bay leaves. Let them crackle.
6
Add all prepared vegetables and peas, then add the ginger-chilli paste and spice powder. Mix well and cook on high heat for 2-3 minutes.
7
Add curry leaves, cashews, turmeric powder, Goda Masala, and salt. Mix well, sprinkle water to prevent burning, cover, and cook on low heat for 2-3 minutes until vegetables are half-cooked.
8
Add hot water and jaggery, stirring well until the jaggery dissolves completely. Taste and adjust seasoning if needed.
9
Bring water to a boil. Tie a clean cloth around the lid to absorb steam and maintain pressure during cooking.
10
Drain the soaked rice and add it to the boiling water. Stir gently once and bring back to a boil. Cover with the cloth-tied lid and cook on low heat for 12-15 minutes.
11
After 12-15 minutes, open the lid and check the bottom by making a small hole with the back of a spoon. If water remains, cook for another 1-2 minutes until completely absorbed.
12
Turn off the heat, cover, and let the rice rest for 10-15 minutes. This resting time is important for texture and flavor development.
13
Gently fluff the rice with a spatula, transfer to a plate, and garnish with grated fresh coconut and fresh coriander before serving.

Maharashtrian Masale Bhat

Ingredients

Steps

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