How to make Masale Bhaat Recipe

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Ghee (घी)

Cuisine : Maharashtrian

Course : Rice

Masale Bhaat

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Masale Bhaat checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Poha Prawn Biryani, Kachche Murgh Ki Biryani, Brown Imli Rice, Burnt Garlic Rice. Or try out these recipes from Maharashtrian Cuisine like Dried Shrimp Kismoor, Pittla, Ram Laddoo, Moong Curry.

Masale Bhaat Recipe Card

Masale Bhaat
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Masale Bhaat

  • Basmati rice tukda , soaked and drained 1 1/2 cups

  • Ghee 2 tablespoons

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Green chillies slit 2

  • Ivy gourds (tendli) quartered 8-10

  • Asafoetida 1/4 teaspoon

  • Cashewnuts 10-12

  • Turmeric powder 1 teaspoon

  • Goda masala 2 1/2 tablespoons

  • Green peas blanched 1/2 cup

  • Jaggery (gur) grated 2 tablespoons

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 1/2 cup

  • Fresh coconut scraped 1/2 cup

Method

Step 1

Heat ghee and oil together in a deep non-stick pan, add mustard seeds and let them splutter.

Step 2

Add green chillies, ivy gourds, asafoetida and cashewnuts and mix well.

Step 3

Add turmeric powder and goda masala and mix again. Add green peas, mix, cover and cook on medium heat for two to three minutes.

Step 4

Add rice and mix well. Sauté for two to three minutes or till all the moisture has evaporated.

Step 5

Add four cups of water and mix well. Increase heat, cover and let the mixture boil.

Step 6

Add jaggery and salt and mix well. Reduce heat, cover and cook for four to five minutes.

Step 7

Open the lid, add lemon juice and mix well. Cover again and cook till rice is completely cooked.

Step 8

Mix together coriander leaves and coconut in a bowl for garnishing.

Step 9

Transfer the rice into a serving dish, garnish with coriander leaves and coconut and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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