Authentic Maharashtrian Masale Bhath Recipe
55 minutes
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About Authentic Maharashtrian Masale Bhath Recipe
Masale Bhath, a fragrant and flavorful rice dish from Maharashtra, India, is a culinary delight. This recipe showcases the unique goda masala spice blend, giving it an aromatic and unforgettable taste. It's a perfect one-pot meal, ideal for a quick weeknight dinner or a festive celebration.Traditionally served at Maharashtrian weddings and festivals, this wholesome dish combines basmati rice with a vibrant mix of vegetables and spices. The addition of crunchy cashews and fresh coriander elevates the texture and flavor, creating a truly satisfying experience.Easy to prepare and endlessly adaptable, Masale Bhath pairs beautifully with raita, papad, or a simple side of yogurt. Get ready to savor the authentic tastes of Maharashtra with this delicious recipe!
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Rice & Liquids
- 2 cup Basmati Rice rinse thoroughly before cooking
- 4.5-5 cup Water adjust based on rice type and desired consistency
Aromatics & Spices
- 2 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds rai
- 2 leaves Bay Leaves
- 2 clove Cloves
- 1 medium Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 2 tsp Goda Masala or substitute with 1 tsp garam masala
- 1 tsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt or to taste
Vegetables
- 1 medium Cauliflower cut into small florets
- 1 medium Bell Peppers bell pepper, chopped
- 1 medium Potato chopped
- 1 medium Eggplant also known as brinjal; chopped
- 1 medium Tomato chopped
Instructions
Preparing the Rice
- Wash and soak basmati rice for 30 minutes.
Sautéing Aromatics and Vegetables
- Heat vegetable oil in a pressure cooker. Add mustard seeds and let them splutter. Add bay leaves and cloves; stir for 30 seconds.
- Add chopped onions and ginger-garlic paste; sauté until onions are translucent.
- Add all chopped vegetables (cauliflower, potato, capsicum, eggplant, and tomato). Mix well.
Combining and Cooking
- Add salt, red chili powder, and goda masala. Sauté for 1 minute.
- Add the soaked rice and mix thoroughly. Pour in 4.5-5 cups of water, ensuring the rice mixture is submerged. Check and adjust salt if needed.
- Cover the pressure cooker and cook for 3 whistles. Let the pressure release naturally.
Finishing Touches
- While the rice cooks, heat ghee in a small pan. Roast cashews until golden brown. Add them to the cooked Masale Bhath and mix gently.
- Stir in chopped coriander leaves and grated coconut.
Serving
- Serve Masale Bhath hot. It pairs well with raita, yogurt, or papad.
Recipe Notes
Expert Tips for the Best Masale Bhath
- For extra flavor, toast the spices (except mustard seeds) lightly in ghee before adding the onions.
- If you don’t have a pressure cooker, you can cook this in a pot on the stovetop over medium-low heat, covered, until the rice is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
- Feel free to add other vegetables like green peas or carrots for added nutrition and color.
- Adjust the amount of red chili powder to your preferred level of spiciness. Start with less and add more if needed.
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Recipe Nutrition
Calories: 170kcalCarbohydrates: 16gProtein: 2gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 1g
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4 Comments
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Such a delicious dish! Thank you.
Yum! This recipe is a must-try.
Absolutely fantastic! Thanks for the recipe.
What a delicious recipe! Thanks for posting.