Spicy Masala Bhaat Recipe

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Prep Time 15 Minutes

Cooking Time 20 Minutes

Servings 2-3

Rating

Masala Bhaat is a spiced rice and veggie one pot meal. This is a warm and moderately spicy rice dish that is an ideal for a cold and rainy day. Masala bhaat is a very indigenous Maharashtrian version of vegetable pulao which gets a very luscious aroma and taste due to the cooking of rice, veggies, and ghee together. Let’s follow this recipe.

Ingredients

1 cupuncooked rice (chawal) , soaked for 15 minutes and drained
1 tspoil
1/2 tspcumin seeds (jeera)
1/2 cupfinely chopped onions
a pinchof asafoetida (hing)
12of ginger (adrak) , grated
2 tspfinely chopped green chilies
1/2 cupsliced tendli ( Ivy Gourd)
1/2 cupgreen peas
saltto taste
1/2 tspturmeric powder (haldi)
1/2 cupbrinjal (baingan / eggplant) cubes

For The Dry Spice Powder

1/2 tspcumin seeds (jeera)
1/2 tspcoriander (dhania) seeds
3cloves (laung / lavang)
6 to 7black peppercorns (kalimirch)

For The Garnish

1 tbspfinely chopped coriander (dhania)

Directions

For the dry spice powder

Add cumin seeds, coriander seeds, cloves, and peppercorns in a broad non-stick pan and saute on a medium flame for a few seconds.
Remove from the flame and blend in a mixer to a smooth powder and keep it aside.

How to proceed

Heat the oil in a pressure cooker and add the cumin seeds and when the seeds crackle, add the onions and asafoetida and saute on a medium flame for 1 to 2 minutes.
Add the ginger, green chilies, rice, tendli and green peas, mix well and saute on a medium flame for 1 to 2 minutes.
Add 2½ cups of hot water, salt, turmeric powder and dry spice powder, mix well and pressure cook for 20 min and allow the steam to escape before opening the lid.
Garnish with coriander and serve hot.

Nutrient values per serving