Maharashtrian Masale Bhaat

Ingredients

• 2 tablespoons oil (or ghee)
• 1 bay leaf
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 stalk curry leaves
• 1 teaspoon ginger grated
• 1 green chili thinly sliced
• 1 pinch hing
• 1 small onion finely chopped
• 2 cups mixed veggies (carrot, potato, green peas)
• 2-2.5 teaspoons goda masala (I like Kpra brand)
• ½ teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• salt to taste
• 1 cup basmati rice
• 1.5 cups water
• 1 tablespoon ghee
• 8-10 roasted cashews
• 2 tablespoons fresh coconut shredded
• 2 tablespoons coriander leaves

Steps

INSTANT POT METHOD:

1. Select SAUTE on the Instant Pot and add oil or ghee. Once hot, add the bay leaf, mustard seeds and cumin seeds and let them splutter.
2. Stir in green chili, grated ginger, curry leaves and asafetida, then saute for a few seconds.
3. Saute finely chopped onions until soft and translucent, then add diced mixed veggies (potato, green peas and carrots). You may add tendli, cauliflower, and eggplant, along with spices such as goda masala, turmeric, red chili powder, coriander powder, and salt. Saute for a minute.
4. Add rinsed basmati rice and saute for 1 minute. Pour in water and mix everything well.
5. Press CANCEL on the Instant Pot, close the pot lid and move the valve from VENTING to SEALING.
6. Choose MANUAL/PRESSURE COOK at High Pressure for 5 minutes. At the beep, allow 5 minutes of natural pressure release, then manually quick-release the pressure that remains.
7. Open the lid and gently mix in ghee, optional roasted cashews, fresh shredded coconut and coriander leaves. The Maharashtrian-style Masale Bhath is ready.

Stovetop Pressure Cooker

1. For a stovetop pressure cooker, follow the Instant Pot steps, close the lid and fit a whistle. Cook for two whistles over a medium flame; keep all other steps the same.