• Overview
  • Ingredients
  • Directions
  • Reviews

Maharashtrian Masala Bhat

Masala Bhat is a spicy Maharashtrian rice. Be a child once again and add some crushed papad over the top for a crunchy feel!

Ingredient

  • 1-1/2 cups / 300 gm Basmati rice , washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained
  • 5 tbsp / 75 ml Refined oil .
  • ¾ tsp Black mustard seeds (rai)
  • 5 Green Chilies, Slit
  • 1 tsp / 2 gm Turmeric (haldi powder)
  • 8-10 Gherkins, small sized, cut into 4 slice each
  • ¾ cups Green peas (matter), shelled
Dry roast and grind to a fine powder
  • 1 tsp / 2 gm Coriander (dhaniya ) seeds
  • 1 Cinnamon (dalchini) stick, 1 piece
  • ½ tsp / 1 gm Cumin (jeera) seeds
  • ½ tsp / 1 gm Black cumin (sah jeera) seeds
  • 1 tsp / 3 gm Sesame seeds
  • 1 tsp / 2 gm Garam masala
  • 1-1/2 tsp / 3 gm Red chilli powder.
  • 1-1/2 tsp / 7 ml Lemon (nimbu) juice
For the garnishing :
  •  10 cashew nuts (kaju), lightly fried
  • 2 tbsp / 20 gm Raisins (kishmish), sliced
  • 8-10 coconut (nariyal) cut into slice

Direction

  • Heat the oil in a pan; add the mustard seeds. When they splutter, add the green chilies and turmeric powder   stir and add the gherkins and green peas. Lower heat and continue to cook for 2 minutes. Add the drained rice and mix carefully to coat the grain with the oil and continue to fry until all the water has evaporated.
  • Add the roasted powder.  Garam masala and red chili powder. Stir to mix well.  
  • Add 3 cups water, lemon juice and salt Increase heat and bring to the boil.  Reduce heat and cook covered until the water is absorbed and the rice is done.
  • Garnish with cashew nuts, raisins and coconut.
  • 1-1/2 cups / 300 gm Basmati rice , washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained
  • 5 tbsp / 75 ml Refined oil .
  • ¾ tsp Black mustard seeds (rai)
  • 5 Green Chilies, Slit
  • 1 tsp / 2 gm Turmeric (haldi powder)
  • 8-10 Gherkins, small sized, cut into 4 slice each
  • ¾ cups Green peas (matter), shelled
Dry roast and grind to a fine powder
  • 1 tsp / 2 gm Coriander (dhaniya ) seeds
  • 1 Cinnamon (dalchini) stick, 1 piece
  • ½ tsp / 1 gm Cumin (jeera) seeds
  • ½ tsp / 1 gm Black cumin (sah jeera) seeds
  • 1 tsp / 3 gm Sesame seeds
  • 1 tsp / 2 gm Garam masala
  • 1-1/2 tsp / 3 gm Red chilli powder.
  • 1-1/2 tsp / 7 ml Lemon (nimbu) juice
For the garnishing :
  •  10 cashew nuts (kaju), lightly fried
  • 2 tbsp / 20 gm Raisins (kishmish), sliced
  • 8-10 coconut (nariyal) cut into slice
  • Heat the oil in a pan; add the mustard seeds. When they splutter, add the green chilies and turmeric powder   stir and add the gherkins and green peas. Lower heat and continue to cook for 2 minutes. Add the drained rice and mix carefully to coat the grain with the oil and continue to fry until all the water has evaporated.
  • Add the roasted powder.  Garam masala and red chili powder. Stir to mix well.  
  • Add 3 cups water, lemon juice and salt Increase heat and bring to the boil.  Reduce heat and cook covered until the water is absorbed and the rice is done.
  • Garnish with cashew nuts, raisins and coconut.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Nizami Mutton Biryani

    If you have to relive the culinary spirit of royal living, you can’t miss the sumptuous biryani, from the city of Nawabs, Hyderabad. This biryani has its own versions in local cultures of Hyderabad – but all of them give out a unique flavor that is hard to match from any other part of the country. Cooked with a flavorful concoction of spices in unison with the soft mutton pieces – it is every foodoholic’s ideal

    Recipe by Kohinoor

    (0)

    Fish In Mustard Gravy

    Macher Jhal from Bengal is one of the most popular and authentic dishes from the region. This easy-to-cook recipe is a delight for the fish lovers and the mustard flavour only leaves your taste buds wanting a bit more of this sour, salty and savory delicacy.

    Recipe by Kohinoor

    (0)

    Vangi Bhaat Recipe

    Vangi Bhaat Recipe is prepared in the similar manner as that of masala bhaat, Vangi Bhaat is one pot meal which is healthy and does not take much time to cook.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.