Maharashtrian Masala Bhaat |Easy Masala Rice

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Maharashtrian Masala Bhaat is a traditional, spicy, aromatic and a tasty one pot meal from the state of Maharashtra. Masala Bhaat is a must rice dish during Marathi weddings or functions.

Surprising this version of rice does not contain any onion or garlic. I can relate to the fact that since this is made using special occasions and festives and the food must be offered as prasad to God. Hence I think it does not uses any Onion or Garlic.

Said that, this Maharashtrian Masala Bhaat really does not require it. It is typically made using a typical Maharashtrian masala called as goda masala.

Goda Masala is a famous spice blend made with different spices. It is a must in all households in Maharashtra or those following Marathi Cuisine. The recipe overall is the same but there are variations with respect to each house. Though I wished to make this at home, I could not source some of the typical ingredients and hence used the one which I had bought from India.

I followed the recipe from here. The Maharashtrian Masala Bhaat turned out to be zanzhanit aka super spicy and very tasty. My pics are not doing justice to the recipe, as I was in a bit of rush, but believe me you would love this quick and easy recipe. If making for kids, go easy on the Red chilly.

So here goes the recipe:

Ingredients

• 1 cup Basmati Rice / Long Grain Rice
• 1.5 teaspoon Maharashtrian masala (Goda Masala)
• 1 teaspoon Sugar
• 1 teaspoon Jaggery
• 2 teaspoon Oil
• 1/4 teaspoon Mustard Seeds
• 1/4 teaspoon Turmeric Powder
• 6-7 Cashew Nuts
• Salt to taste

Ingredients for Masala Mixture

• 2 teaspoon Coriander seeds
• 2 teaspoon Cumin Seeds
• 1/2 cup Coriander
• 3-4 Black Pepper
• 4-5 Dry Red Chilies

Instructions

• Clean and Rinse rice well. Soak it for 30 minutes.
• Put the ingredients listed under Masala Mixture into grinder. Grind to coarse powder.
• Heat 2 tsp oil in a pan or a large pot.
• Add Mustard Seeds. Once it splutters add Turmeric Powder, Cashews and Rice.
• Saute for 4-5 minutes.
• While sauteing rice, heat 2 cups of water simultaneously.
• Once rice is nicely sauteed, add 2 cups of hot water.
• Lower the heat to medium.
• Once the water starts boiling, add the masala mixture, goda masala, salt to taste, sugar and Jaggery.
• Cover and cook on medium to low heat until the rice is done and the water is all gone.
• Serve with a dollop of ghee and freshly grated coconut.

Notes

• 1 Cup =235 ml
• 1 teaspoon =5 ml

Rice recipes on my blog:

• Carrot and Peas Pulao
• Tamarind Rice
• Kashmiri Pulao
• Mumbai Style Tawa Pulao
• Veg Fried Rice (Without Ajinomoto)
• Veg Schezwan Fried Rice
• Rajasthani Gatta Pulao
• Awadhi Vegetable Biryani
• Simple Vegetable Biryani (No onion No Garlic)
• Brown Rice Chickpea Pulao
• Tandoori Paneer Biryani | Paneer Tikka Biryani

Maharashtrian Masala Bhaat |Easy Masala Rice

Maharashtrian Masala Bhaat is a traditional, spicy, aromatic and a tasty one pot meal from the state of Maharashtra typically made during weddings.

5 from 3 votes

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Course: Main Course

Cuisine: Indian

Keyword: Gluten Free, No Onion No Garlic, One Pot Meal, Rice, Vegan

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Soaking Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Renu Agrawal-Dongre

Ingredients

• 1 cup Basmati Rice / Long Grain Rice
• 1.5 teaspoon Maharashtrian masala Goda Masala
• 1 teaspoon Sugar
• 1 teaspoon Jaggery
• 2 teaspoon Oil
• 1/4 teaspoon Mustard Seeds
• 1/4 teaspoon Turmeric Powder
• 6-7 Cashew Nuts
• Salt

Ingredients for Masala Mixture

• 2 teaspoon Coriander seeds
• 2 teaspoon Cumin Seeds
• 1/2 cup Coriander
• 3-4 Black Pepper
• 4-5 Dry Red Chilies

Instructions

• Clean and Rinse rice well. Soak it for 30 minutes.
• Put the ingredients listed under Masala Mixture into grinder. Grind to coarse powder.
• Heat 2 tsp oil in a pan or a large pot.
• Add Mustard Seeds. Once it splutters add Turmeric Powder, Cashews and Rice.
• Saute for 4-5 minutes.
• While sautéing rice, heat 2 cups of water simultaneously.
• Once rice is nicely sautéed, add 2 cups of hot water.
• Lower the heat to medium.
• Once the water starts boiling, add the masala mixture, goda masala, salt to taste, sugar and jaggery.
• Cover and cook on medium to low heat until the rice is done and the water is all gone.
• Serve with a dollop of ghee and freshly grated coconut.

Notes

• 1 Cup =235 ml
• 1 teaspoon =5 ml

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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