Masala Bhaat

Masala Bhaat

Masala Bhaat

Masala Bhaat is an authentic dish which is normally served in most of the traditional maharastrian weddings. With the recent trend changing, Masala bhaat is no longer seen in the wedding food menu and is soon seen fading out which is very sad. For those who still would like to have the authentic traditional masala bhat try out with the following recipe.

2 cups long grained basmati rice
1 cup green peas
2 tsp goda masala or garam masala
1 bay leaf
2 tsp red chilly powder
1/2 tsp turmeric powder
2 cups mix vegetables cubed (cauliflower / potato / carrot)
1 tomato chopped
1 tsp mustard seeds
1/2 cup roasted peanuts
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp white sesame seeds
1/2 inch cinnamon stick
3-4 cloves
1 onion sliced
2 tsp ginger chopped
1 green chilly chopped (optional)
1 stalk of curry leaves
1 cup chopped coriander leaves for garnish
1/2 cup fresh coconut grated for garnish
4 1/2 cup boiled water.


  • Wash and soak the rice in water for around 30 minutes.
  • In a saucepan boil 1 cup of water and add the green peas and some salt. Do not cover the pan.
  • Once the peas are cooked, keep it aside.
  • In a separate frying pan, dry roast cinnamon stick, cloves, corriander, cumin and sesame seeds. Once it is fried, allow it to cool and then grind it coarsely.
  • TakeĀ  4 1/2 cup of water and boil it in a vessel.
  • Heat oil in a deep dish, add bayleaf, mustard seeds, cumin seeds and curry leaves. Once the seeds crackle, add the sliced onion, ginger and saute till the onions are almost golden in colour.
  • Add the goda masala, chilly powder and turmeric powder. Mix and cook for another 2 minutes.
  • Add the mix vegetables and some salt and mix well. Cook for 2-3 minutes.
  • Drain the water from the soaked rice. Add it to the mixture.
  • Add the peanuts, tomatoes. Check for salt. Add if required. Mix well. Add the boiling water.
  • Cover and cook it on a slow heat till the rice is cooked. Once the rice is done, switch off the gas.
  • Add the cooked green peas and mix very gently. We do not want the rice to break.
  • Garnish with chopped fresh corriander leaves and grated fresh coconut. Serve with cucumber raita and pickle.

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