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Masale Bhaat

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A Maharshtrian rice preparation. Rice cooked with assorted vegetables.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Masale Bhaat

Main Ingredients

Basmati rice, Brinjals





Level Of Cooking



  • Basmati rice
    1 1/2 cups
  • Brinjals cubed
    3-4 medium
  • Salt
    to taste
  • Tindli
  • Whole dry red chillies
  • Coriander seeds
    2 teaspoons
  • Dry coconut (khopra) grated
    1/2 cup
  • Cumin seeds
    1 teaspoon
  • Oil
    4 tablespoons
  • Cloves
  • Green cardamoms
  • Bay leaves
  • Turmeric powder
    1 teaspoon
  • Cashewnuts roasted
  • Fresh coriander leaves chopped
    1/4 bunch
  • Coconut scraped
    2 tablespoons


Step 1

Soak rice in water for thirty minutes. Drain and set aside. Soak the brinjal cubes in water to which a pinch of salt has been added.

Step 2

Cut tendli lengthwise into four. Roast whole red chillies, coriander seeds, grated dry coconut and cumin seeds separately and then grind into a fine paste with a little water.

Step 3

Heat oil in a wide mouthed handi. Add cloves, cardamom, bay leaves and stir-fry for a few seconds. Add ground masala, cook for two to three minutes on medium heat, stirring continuously.

Step 4

Add vegetables and turmeric powder, cook further for three to four minutes. Add rice and mix gently. Add three cups of boiling water. Season with salt.

Step 5

Cook on high heat for five minutes, stirring frequently. Bring to a boil and then reduce heat and continue to cook covered until rice is done and all the water is absorbed.

Step 6

Remove from heat and serve hot, garnished with roasted cashewnuts, chopped coriander leaves and scraped coconut.

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