Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies)
#masterchef
Masale Bhaat is a delicious and nutritious rice preparation from the state of Maharashtra. This is a traditional dish, which is specially prepared by certain communities in Maharashtra on the auspicious occasion of Marathi New Year i.e. Gudhi Padwa, alongwith shrikhand poori! In the olden days during wedding ceremonies when only traditional food was served, Masaale Bhaat would be served alongwith Varan Bhaat for sure.
The unique Goda Masala and the Aambe Mohar rice variety, used in this preparation gives it a wonderful flavour. This is a masala used by specific communities in Maharashtra in their daily cooking, then be it in daals, masaale bhaat or vegetables. This masala differs a lot from the commonly used garam masala and do does this rice dish from any other biryani or masala rice dishes!
Generally the Aambe Mohar rice variety is preferred for this dish, but one can always substitute it with the Kolam or Basmati rice. Old Aambe Mohar and Kolam rice varieties absorb almost triple the quantity of water. Whereas, if using Basmati rice, then only double the quantity of water is required.
Vegetables of one’s choice can be used in this preparation, but the brinjals and green peas are a must! Ivy gourds (tendli /tondli) too are sometimes thinly sliced and used in the masale bhaat. Again the fresh grated coconut and homemade ghee drizzled on top while serving, gives it an absolutely delicious flavour and is a must while serving!
Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies)
#masterchef
Masale Bhaat is a delicious and nutritious rice preparation from the state of Maharashtra. This is a traditional dish, which is specially prepared by certain communities in Maharashtra on the auspicious occasion of Marathi New Year i.e. Gudhi Padwa, alongwith shrikhand poori! In the olden days during wedding ceremonies when only traditional food was served, Masaale Bhaat would be served alongwith Varan Bhaat for sure.
The unique Goda Masala and the Aambe Mohar rice variety, used in this preparation gives it a wonderful flavour. This is a masala used by specific communities in Maharashtra in their daily cooking, then be it in daals, masaale bhaat or vegetables. This masala differs a lot from the commonly used garam masala and do does this rice dish from any other biryani or masala rice dishes!
Generally the Aambe Mohar rice variety is preferred for this dish, but one can always substitute it with the Kolam or Basmati rice. Old Aambe Mohar and Kolam rice varieties absorb almost triple the quantity of water. Whereas, if using Basmati rice, then only double the quantity of water is required.
Vegetables of one’s choice can be used in this preparation, but the brinjals and green peas are a must! Ivy gourds (tendli /tondli) too are sometimes thinly sliced and used in the masale bhaat. Again the fresh grated coconut and homemade ghee drizzled on top while serving, gives it an absolutely delicious flavour and is a must while serving!
Open in Cookpad AppSteps
- 1
To begin making the Maharashtrian Masale Bhaat, first wash the raw rice thoroughly and drain out all the water. Set aside till further use.
- 2
If using Basmati Rice, then soak it in sufficient water after rinsing it twice, for half an hour and then drain. In this case, only 2 2/3 cups of water should be used for cooking the rice.
- 3
Next, chop all the vegetables as desired. Chop the brinjals into halves and immerse in clean water till further use. Boil and cube the potatoes and set aside.
- 4
Heat a saucepan and add the oil for tempering to it. Add the mustard seeds and as soon as they splutter, add the asafoetida, the cloves, cinnamon and bay leaves.
- 5
Stir and add the potato cubes. Saute and cover with a lid. Cook on high heat for about 5-7 minutes till it’s edges are slightly browned. This is to be done, as the potatoes require more cooking time than the other vegetables.
- 6
Uncover and add the turmeric powder. Mix well and add the cauliflower florets and halved brinjals. Saute and once again cover and cook for about 5 – 7 minutes on medium heat.
- 7
Next, add all the other mentioned spice powders and give it a good stir.
- 8
Add all the other vegetables and saute. Cover and cook for about 2-3 minutes.
- 9
Add the drained rice, salt to taste and the ghee. Mix well.
- 10
In the meantime, boil the mentioned water and add this boiling water to the rice mixture.
- 11
Check seasoning and again bring the mixture to a boil. Adjust the salt or any other spices at this point, if desired.
- 12
When some of the water has evaporated, reduce the heat to low and cover the pan tightly with a lid.
- 13
Check after a while. If the rice and vegetables are fully cooked, switch off the flame and transfer to a serving bowl.
- 14
Serve this aromatic and delicious Masale Bhaat with a generous sprinkle of the grated coconut, chopped coriander and a drizzle of homemade ghee!
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