Simple, practical, and full of everyday flavour, masale bhat recipe | masala bhaat | maharashtrian masala bhaath is a vegetarian maharashtra rice made with oil, coriander seeds, and cumin / jeera in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: rice
- Cuisine: maharashtra
Ingredients
for masala powder:
- 1 tsp oil
- 1 tbsp coriander seeds
- ½ tsp cumin / jeera
- ½ tsp sesame seeds / til (white / brown)
- 1 star anise
- ¼ tsp poppy seeds / khasakhas
- 1 black cardamom
- ½ inch cinnamon stick
- 5 cloves
- 1 tbsp dry coconut / copra
- ¼ tsp black pepper
for masale bhaat:
- 1 tbsp ghee / clarified butter
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 bay leaf / tej patta
- pinch of hing / asafoetida
- ½ onion (finely chopped)
- 2 green chilli (slit)
- 1 tsp ginger-garlic paste
- 1 to mato (finely chopped)
- 15 whole cashew / kaju
- 1 cup mixed vegetables (peas, gobi, carrot)
- 1 potato (cubed)
- ½ tsp turmeric / haldi
- ½ tsp chilli powder
- 1 cup short grain rice (basmati rice tukda / sona masuri rice, soaked 20 minutes)
- 2½ cups water (adjust accordingly)
- 1 tsp salt (or to taste)
- 2 tbsp fresh coconut (grated)
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, heat ghee and prepare tempering.
- add onion, chilli and ginger-garlic paste. saute well.
- furthermore add 1 tomato, cashew and mixed vegetables. saute well.
- additionally, add spice powder.
- saute the spices on low flame for a minute.
- further add rice, water and salt.
- stir well, cover and simmer for 20 minutes.
- add in 2 tbsp fresh coconut and coriander leaves.
- finally, serve masale baath with raita or tomato saaru.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
