Coming from the family of “make at home and eat at home”, my childhood always had everything made at home. So much so that, even for huge family gatherings, we made sure that the food felt good both for the taste and heart.
On one such occasion, I had Masale bhaat that felt so good that I ate slowly just to savour each morsel of it for the longest time. That Masale bhaat’s taste is stuck with me till date.
What is Masale bhaat ?
For those new to Masale Bhaat, this dish literally translates to spiced rice. This rice dish has all the dry spices into it along with an array of vegetables such as potatoes, french beans, tondli(ivy gourd) to name a few. The medley of soft rice and vegetables spiked with spices like bay leaves, peppercorns and star anise make the rice more appealing than any other.
On most of the social gatherings such as weddings, receptions or babyshower, Masale Bhaat is the USP of a Maharashtrian Thaali. Come what may, no Maharashtrian would ever say NO to this Masale Bhaat with a dollop of pure ghee. Its absolutely a match made in heaven.
Made you hungry, yet?
Basic ingredients ..
The basic ingredients of Masale Bhaat are the vegetables and spices and Rice, ofcourse!
Most of the time, the heat for the Rice is kept limited only to the dry spices, however, if you want to turn up the heat quotient, like we do, I recommend you adding this paste of fresh coconut, ginger, garlic,chillies and coriander.The flavour of different spices and this paste come out so well. The heat from the chili paste and the spice enhances the Masale Bhaat and makes the meal so so good.
- 1 cup of Basmati Rice
- ⅓ cup green peas
- ⅓ cup of french beans chopped roughly
- 8-10 florets of broccoli (optional)
- ⅓ cup of carrots cubed
- ⅓ cup of vertically chopped onions
- 2 medium sized potatoes cubed
- 1 large tomato cubed
- 4 tsp of oil
- 1 and ½ cup of water
- salt as per taste
- 4 tsp of grated tender coconut
- 2-3 chilies
- 4-5 sprigs of coriander leaves
- 1 tsp of ginger garlic paste
- Dry spices:
- 2-3 cloves
- 2-3 cinnamon sticks
- 2 star anise seeds
- 2 tsp of cumin seeds
- 4-5 pepper corns
- 3-4 bay leaves
- 2 cardamom pods
- 2 tbsp of goda masala
- Soak Rice into plain water for 30 mins to 1 hour. (avoid this step if using basmati rice)
- Meanwhile, grind together chilies, coconut and coriander to a fine chili paste with minimal water.
- Place the pressure cooker on a medium flame and heat oil into it.
- Once the oil is hot, add cumin seeds and all the dry spices to it and fry them.
- Add ginger-garlic paste to the oil. Also add the chili paste and roast it on a medium flame.
- Next, add the onions and cook them until translucent.
- Add potatoes and all other vegetables one by one.
- After all the vegetables are added, mix everything together.
- Add Rice to the cooker and gently mix everything together. Do not over mix or there are chances of the rice grains breaking.
- In a saucepan, bring 1 and ½ cup water to a rolling boil.
- Add this boiling water to the rice and close the pressure cooker with a lid and cook for 1 whistle.
- Once the done, remove the pressure cooker from flame and let it sit for 10-15 mins.
- Serve warm along with a garnish of grated coconut..
Things that can go wrong..
There are instances where the Rice may turn too soggy from the moisture of the vegetables. To avoid this, do not fully cook the vegetables before adding the rice.
Once you add the vegetables to the oil, you need to immediately add rice. And do not, add excess amount of water. If you are using canned vegetables, take care to see that those vegetables are strained and all the excess water removed.