Masale Bhaat is a traditional Maharashtrian Rice recipe. Masale means spices and Bhaat means rice. It’s a one pot meal prepared with vegetables and Goda Masala (Maharashtrian spice blend). This is one of the festive recipes commonly prepared for Wedding and Ganesh Chaturthi. Hence, traditionally it’s prepared without onion or garlic.
Goda Masala is a special spice blend used in this recipe as well as other Maharashtrian recipes I shared earlier such as Amti, Matki Usal, Moong Usal etc. Spices are roasted and then ground into fine powder. It has a little bit sweeter taste and blackish color. I have used store bought Goda Masala in the recipe but one can always prepare a fresh batch.
This is my first recipe post using Instant Pot. Those who don’t know what Instant Pot is, it’s an electronically controlled Multicooker. Unlike pressure cooker, you do not have to babysit this while cooking. There are timers, auto release etc, which makes cooking easier especially when you have to multitask.
If you don’t own Instant Pot or want to make it in pressure cooker, the procedure remains same. Just let it cook for 3 whistles and switch off the gas. Open the lid once pressure is naturally released.
Check out other delicious rice recipes :
Step by Step Recipe of Masale Bhaat:
- We need below ingredients. You will find exact measurements in the recipe card below.
- Wash chopped vegetables thoroughly and keep aside.
- Add chopped tomatoes in blender and blend into smooth puree.
- Plug in IP and press Saute button to turn on saute mode. A timer will start. The pot will start heating. Add oil/ghee and wait for it to display ‘HOT’.
- Once oil is hot enough, add bay leaf, mustard seeds and asafoetida. Let mustard seeds crackle.
- Later add ginger green chili paste and turmeric. Saute.
- Throw in some cashews and saute.
- Add tomato puree and salt. Saute and let it cook.
- Add Goda Masala and Shahi Biryani Masala. Combine well.
- Then add chopped and washed vegetables. Mix well.
- Saute for a minute, then add washed rice.
- Combine everything well.
- Add water. Check salt, add if required.
- Close the lid. Press ‘cancel’. Keep the pressure valve to ‘sealing’. Press ‘pressure cook’. Using +/- , set the time to 05:00 minutes.
- Once you see 00:00 on the screen, press cancel and take out the power cord. Release the pressure manually by pointing the pressure valve to venting.
- Open the lid slowly and your rice is ready. Gently fluff the rice with fork. Garnish with coriander and grated coconut. Serve hot with tomato soup/saar and salad.
A traditional Maharashtrian rice recipe with seasonal veggies and special spices.
- 1 cup Rice
- ¼ cup Cauliflower
- ¼ cup Carrots
- ¼ cup Ivy Gourd
- ¼ cup Green Peas
- 2 Tomatoes chopped
- 1 Bay leaf
- ¼ tsp Turmeric
- ¼ tsp Mustard Seeds
- 1 tsp Ginger Chili paste
- 2 tbsp Oil
- 1 tsp Sugar
- 8-10 Cashews
- ½ tbsp Shahi Biryani Masala
- 1 tbsp Goda Masala
- ¼ Grated Coconut
- ¼ cup Coriander leaves finely chopped
- Salt per taste
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Wash chopped vegetables thoroughly and keep aside.
-
Add chopped tomatoes in blender and blend into smooth puree.
-
Plug in IP and press Saute button to turn on saute mode. A timer will start. The pot will start heating. Add oil/ghee and wait for it to display 'HOT'.
-
Once oil is hot enough, add bay leaf, mustard seeds and asafoetida. Let mustard seeds crackle.
-
Later add ginger green chili paste and turmeric. Saute.
-
Throw in some cashews and saute.
-
Add tomato puree and salt. Saute and let it cook.
-
Add Goda Masala and Shahi Biryani Masala. Combine well.
-
Then add chopped and washed vegetables. Mix well.
-
Saute for a minute, then add washed rice. Combine everything well.
-
Add water. Check salt, add if required.
-
Close the lid. Press 'cancel'. Keep the pressure valve to 'sealing'. Press 'pressure cook'. Using +/- , set the time to 05:00 minutes.
-
Once you see 00:00 on the screen, press cancel and take out the power cord. Release the pressure manually by pointing the pressure valve to venting.
-
Open the lid slowly and your rice is ready. Gently fluff the rice with fork. Garnish with coriander and grated coconut. Serve hot with tomato soup/saar and salad.
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