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Masale Bhat is a classic dish from Maharashtra, India. It’s basically rice cooked with veggies and a special spice mix called kala masala. This rice dish is usually served at big events like weddings, religious ceremonies, or festivals. People love its rich flavor so much that they eagerly await invitations to these special occasions just to enjoy it.
The reason Masale Bhat became so popular among a large group of people is because it’s easy to make and has a unique, delicious and exotic flavor. You can also customize it by adding more or fewer vegetables as you like. Because of the variety of veggies you can use, this rice dish goes by different names like:
- Tondli(Ivy Gourd) Bhat
- Vanga(eggplant) Bhat
- Gobi(cauliflower) Bhat
- Matar(green peas) Bhat
- Aloo (Potato) Bhat
Even though this dish is known by different names, you can still add all sorts of vegetables to it, and it will taste great every time.
Because it’s so easy to make, Masale Bhat is our favorite dinner choice at home. Both Puru and I enjoy it equally. I usually serve it with Masala taak or kadhi, roasted papad, and pickle. Since it’s a one-pot meal, there’s less cleaning up afterward. It’s a real treat when served hot with a spoonful of ghee on top.
I simplify my job further by making this in an Instant Pot. However, you can totally make it in pressure cooker or even in a heavy bottomed pan. Just adjust the cooking time accordingly.
What is Kala Masala?
Kala masala is a blend of spice from the Eastern and Central side of Maharashtra. It is made using spices like Star anise, mace, black pepper, cloves, bay leaves and many more. This masala adds a unique flavor to the Masale bhat. It can be used as a replacement to Goda masala or Garam Masala.
Ingredients
Basmati rice, oil, bay leaves, star anise, black peppercorn, green cardamom, black cardamom, cumin seeds, hing(asafoetida), onions, curry leaves, ginger garlic paste, green chilies, peanuts, vegetables like cauliflower, carrots, peas, ivy gourd, eggplant (brinjals), sweet corn, potatoes, Kala masala, red chili powder, turmeric powder, coriander powder, cumin powder, salt, water, whipping cream(optional), coriander leaves for garnish, lime wedges for serving.
Instructions
- Begin by taking Basmati rice in a bowl and washing it thoroughly until the water runs clear. This step helps remove excess starch from the rice grains.
- Chop all the vegetables roughly into bite-sized pieces. In a pan, heat some oil over high heat and fry these vegetables for about 2 minutes until they are slightly tender. Set them aside for later use.
- Now, prepare the Instant Pot by selecting the sauté mode and adding oil to it.
- Once the oil is hot enough, add the whole spices (khade masale) such as bay leaf, cardamom, star anise, and black peppercorns. Fry them until they become aromatic.
- Next, add cumin seeds, hing (asafoetida), and curry leaves to the pot. Let them splutter, releasing their flavors.
- Add chopped onions to the pot and sauté them until they turn golden brown. Then, add ginger garlic paste and green chilies, and fry until the raw smell dissipates.
- Add the peanuts and previously fried vegetables into the pot and cook for an additional minute.
- Now, it’s time to add the dry spices. Sprinkle in kala masala, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to ensure the spices coat the vegetables evenly.
- Gently add the washed rice to the pot, being careful not to break the grains. Stir the rice along with the vegetables, constantly moving them for about a minute to allow the flavors to come together.
- Pour water into the pot and mix everything thoroughly once again.
- For a fluffier texture, add a tablespoon of whipping cream to the mixture. This step is completely optional and you can skip it if you want.
- Turn off the sauté mode and cover the Instant Pot with its lid. Set it to the rice mode and cook until the buzzer goes off, indicating the rice is done.
- Allow the rice to rest for 5-10 minutes before releasing the pressure valve to let out the steam.
- Once the pressure is released, carefully open the lid and gently fluff up the rice with a fork. Garnish with freshly chopped coriander leaves for added freshness and flavor.
- Serve the Masale Bhat hot, accompanied by a generous dollop of ghee for added richness.
Serving Suggestions
- Serve it with a masala taak or Mattha, papad or pickle. The tanginess of taak complements the spiciness of the rice while the papad adds a nice crunch to the meal. Pickles are always my favorite in any meal as they add an extra zing to the meal.
- You can also serve it alongside boondi raita or cucumber tomato koshimbir.
Tips and Tricks
- Try using different varieties of rice to make this rice. I use Basmati rice but you can also try sona masuri, ambe mohar or kolam rice.
- To make the rice fluffier, add a dash of whipping cream to the rice along with water. If you want to skip dairy, you can add a tablespoon of lime juice to get the same effect.
- You can reduce the amount of oil in this dish by skipping pan frying the veggies. However, I strongly recommend it as it reduces the water content of the veggies and makes the veggies crisp.
- To make this dish more exotic, you can garnish it with grated coconut and roasted cashews and raisins.
Meal Prep Tip
- Keep the chopped veggies ready in an air tight container in the fridge. You can also pan fry them and keep them in the fridge for 1-2 days. Use it whenever desired.
FAQs
Q: What if I’m missing some spices listed in the recipe?
A: No worries! Feel free to customize the spice blend to your preference or what’s available. Omit or substitute spices without compromising too much on flavor.
Q: Can I prepare Masale Bhat in advance?
A: Yes, you can make it ahead and store it in the fridge for 2-3 days. Reheat before serving, but note that texture may change slightly upon reheating.
Q: How do I prevent the rice from turning mushy?
A: Rinse rice well before cooking, use the correct water-to-rice ratio, and avoid overcooking. Gently fluff rice with a fork after cooking to separate grains.
Q: Can I make Masale Bhat without vegetables?
A: Absolutely! Adjust spices and seasoning to taste. However, vegetables add flavor and nutrition, enhancing the overall dish.
Other Recipes to try
Masale Bhat
Ingredients
- 1 cup Basmati rice
For Pan-frying Veggies:
- 3 cups cauliflower, carrots, peas, ivy gourd, eggplant (brinjals), sweet corn, potatoes. roughly chopped
- 1 teaspoon peanut oil
For Tempering:
- 1 tablespoon peanut oil
- 2-3 bay leaves
- 1 star anise
- 5-6 whole black peppercorns
- 2-3 green cardamom
- 1 black cardamom
- 1 teaspoon cumin seeds
- 1/2 teaspoon hing asafoetida
- 1/2 cup chopped onions
- 4-5 curry leaves
- 1 tablespoon ginger garlic paste
- 2-3 slit green chilies
- 1/4 cup peanuts
- 1 tablespoon Kala masala
- 1 teaspoon red chili powder or as per taste
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- salt to taste
- 2 cups water
- 1 tablespoon whipping cream optional
For Garnish:
- coriander leaves
For Serving:
- lime wedges.
Instructions
- Begin by thoroughly washing Basmati rice in a bowl until the water runs clear.
- Roughly chop assorted vegetables roughly. In a pan, heat oil over high heat and sauté the vegetables for approximately 2 minutes until they are slightly tender. Set aside for later use.
- Prepare the Instant Pot by selecting the sauté mode and adding oil. Once the oil is heated, add whole spices (khade masale) such as bay leaf, cardamom, star anise, and black peppercorns. Allow them to fry until aromatic.
- Add cumin seeds, hing (asafoetida), and curry leaves to the Instant Pot, letting them splutter to release their flavors.
- Add onions and Sauté them until golden brown, then add ginger garlic paste and green chilies, frying until the raw smell dissipates.
- Incorporate the peanuts and previously fried vegetables into the Instant Pot, cooking for an additional minute.
- Sprinkle in kala masala, red chili powder, turmeric powder, coriander powder, cumin powder, and salt, ensuring even coating of spices on the vegetables.
- Gently add the washed rice to the Instant Pot, stirring with the vegetables for about a minute to allow flavors to come together.
- Pour water into the Instant Pot, thoroughly mixing everything once again. Optionally, add a tablespoon of whipping cream for a fluffier texture.
- Close the Instant Pot with its lid, set it to the rice mode, and cook until the buzzer goes off, indicating the rice is done.
- Allow the rice to rest for 5-10 minutes after releasing the pressure valve to let out steam.
- Carefully open the lid, fluff up the rice with a fork, and garnish with freshly chopped coriander leaves for added freshness and flavor.
- Serve the Masale Bhat hot, accompanied by a generous dollop of ghee for an extra touch of richness and indulgence.
Notes
- Serve it with a masala taak or Mattha, papad or pickle. The tanginess of taak complements the spiciness of the rice while the papad adds a nice crunch to the meal. Pickles are always my favorite in any meal as they add an extra zing to the meal.
- You can also serve it alongside boondi raita or cucumber tomato koshimbir.
- Try using different varieties of rice to make this rice. I use Basmati rice but you can also try sona masuri, ambe mohar or kolam rice.
- To make the rice fluffier, add a dash of whipping cream to the rice along with water. If you want to skip dairy, you can add a tablespoon of lime juice to get the same effect.
- You can reduce the amount of oil in this dish by skipping pan frying the veggies. However, I strongly recommend it as it reduces the water content of the veggies and makes the veggies crisp.
- To make this dish more exotic, you can garnish it with grated coconut and roasted cashews and raisins.
- Keep the chopped veggies ready in an air tight container in the fridge. You can also pan fry them and keep them in the fridge for 1-2 days. Use it whenever desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.