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Masale Bhaat
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Masale Bhaat

Ajay Chopra

Ajay Chopra

Masale Bhaat is an immensely popular rice-based dish from Maharashtra. Chef Ajay Chopra shares the recipe in detail.

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Preparation Time

Preparation Time

8-10 Min

Cooking Time

Cooking Time

18-20 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

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Serves

4

Rate This Recipe

(7)

Ingredients For Masale Bhaat Recipe

  • For wet paste

    • 4 - 5 cloves

    • 1 inch cinnamon stick

    • 4 -5 green cardamoms

    • 1/4 cup coriander seeds

    • coriander stems

    • 2 - 3 green chillies

    • 1 cup grated coconut

  • For Bhaat

    • 2 - 3 tbsp oil

    • 1 - 2 tsp mustard seeds

    • 1 sprig curry leaves

    • 1/4 tsp asafoetida

    • 1/2 cup raisins and cashew nuts

    • 1 cup tendli (Ivy gourd)

    • 1 cup baingan (brinjals)

    • 1 cup soaked Ambemohar rice

    • 2 - 3 tbsp goda masala

    • salt as per taste

    • 1 tbsp sugar

    • 2 cups water

    • 1 tsp turmeric powder

    • 1 lemon

  • For garnish

    • chopped coriander

    • grated coconut

    • curry leaves

How to make Masale Bhaat Recipe?

  1. In a pan dry roast cinnamon, cloves, green cardamom, coriander seeds, coriander stems, green chillies and coconut. Cool the spices and grind it into a coarse paste.
  2. In a pan heat oil and add mustard seeds, curry leaves, hing, raisins and cashew nuts and saute.
  3. Add the chopped tendli (ivy gourd) and brinjals and saute. Add the ambemohar rice (previously soaked in water) and a few spoons of the wet paste.
  4. Add the goda masala and sugar to the rice mix and saute again. Add water, turmeric powder, salt and mix well.
  5. Cover and cook on low to medium flame for about 15 mins until the rice is cooked. Squeeze a lemon on the masale bhaat.
  6. Garnish with freshly chopped coriander and freshly grated coconut and curry leaves. Serve hot!

View Step by Step Recipe

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In a pan dry roast cinnamon, cloves, green cardamom, coriander seeds, coriander stems, green chillies and coconut. Cool the spices and grind it into a coarse paste.

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In a pan heat oil and add mustard seeds, curry leaves, hing, raisins and cashew nuts and saute.

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Add the chopped tendli (ivy gourd) and brinjals and saute. Add the ambemohar rice (previously soaked in water) and a few spoons of the wet paste.

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Add the goda masala and sugar to the rice mix and saute again. Add water, turmeric powder, salt and mix well.

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Cover and cook on low to medium flame for about 15 mins until the rice is cooked. Squeeze a lemon on the masale bhaat.

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Garnish with freshly chopped coriander and freshly grated coconut and curry leaves. Serve hot!

Masale Bhaat is a type of Maharashtrian Pulao, a one-pot rice-based dish. Although it is quite similar to pulao, it has its distinct flavours and aromas.

It is made with regular rice, ivy gourd, brinjal, cauliflower, green peas cooked in both ground masala pastes and whole spices in addition to the Maharashtrian goda masala. It is this goda masala that imparts the masala bhaat its unique flavour. 

Masale Bhaat

Ajay Chopra

India's 50 Best Dishes

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