Masale Bhaat

 

Masale/Masalay bhaat is a quintessential Maharashtrian rice. For that original taste and authentic flavor, do use clarified butter/ghee/toop.

 

Masale Bhaat

Spicy Rice

Ingredients

1 cup cauliflower florets

1 cup green peas - fresh or frozen

1 medium potato, peeled and diced

 

1 cup basmati rice, rinsed

3 cups hot water

 

salt

1 tsp. jaggery

1 tbsp. lemon juice

 

Grind to a fine powder

2 tbsp. dry coconut, roasted

1/2 tbsp. coriander-cumin powder

1 tsp. chili powder

1 tsp. sesame seeds, roasted

1/2 tsp. poppy seeds, roasted

 

Tempering

1 tbsp. oil

1 tbsp. ghee/clarified butter/toop

1/2 tsp. mustard seeds

1/2 tsp. turmeric powder

1/4 tsp. asafetida

2-3 cloves

1 bay leaf

1" piece of cinnamon

4 black peppercorns

2 tbsp. cashew nuts

1/2 tbsp. goda masala

 

Optional Garnish

1/2 tbsp. clarified butter/ghee/toop

 

Garnish

2 tbsp. minced cilantro

2 tbsp. freshly scraped coconut

 

Method

1. Rinse basmati rice and keep aside to drain for 1/2 hour.

2. Roast coconut, sesame seeds and poppy seeds and crush to fine powder with coriander-cumin powder, chili powder.

3. Heat oil and butter together in a heavy bottomed saucepan. Add spices. Roast till they splutter. Add cashews. Fry till they are a shade darker. Add goda masala. Fry for 30 seconds.

4. Add rinsed rice. Sauté for a minute.

5. Add vegetables. Sauté.

6. Add lemon juice, jaggery, ground paste and salt to taste.

7. Add hot water and bring to a rapid boil.

8. Switch gas to low and let it cook on low flame, covered.

9. As the water is absorbed and rice is cooked, add another spoonful of ghee - if using. Fluff the rice.

10. Garnish with coconut and cilantro.

 

 

Note -

1. The flavor of toop/ghee/clarified butter is very much essential for this rice. If you don't eat ghee, substitute oil.

 

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