Masale Bhaat | Maharashtrian Masale Bhaat

Masale Bhaat

Masale bhaat is a traditional Maharashtrian rice preparation.  Rice is cooked with vegetables and masalas (spice powder). I have given below the recipe for the masala powder. Instead of this masala powder, one can use readymade Maharashtrian Goda masala.  Here, I have used tendlis (ivy gourd), green peas and potatoes. You may add other vegetables like cauliflower, carrot, French beans etc. as per your choice.


For masala powder

1 tsp Coriander seeds (dhaniya)
½ tsp Cumin seeds (jeera)
½ tsp Sesame seeds (til)
½ tsp Poppy seeds (khuskhus)
½ inch stick Cinnamon (dalchini)
4 to 5 Cloves (laung/ lavang)
¼ tsp Black pepper (kali mirch)
2 Dry red chillies (sookhi laal mirch)
3 to 4 petals of Star anise (chakraphool)
1 Black cardamom (badi elaichi)
1 tbsp Dry coconut (grated) (sookha nariyal)
1 tsp Oil (tel)

For masala bhaat

1 tbsp clarified butter (Ghee)
1 Bay leaf (tej patta)
½ tsp Mustard seeds (rai/ sarson)
½ tsp Cumin seeds (jeera)
¼ tsp Asafoetida (hing)
1 small Onion, finely chopped (pyaaz)
3 to 4 cloves Garlic, finely chopped(lehsun)
½ inch piece  Ginger, finely chopped(adrak)
1 medium Tomato, finely chopped (tamatar)
10 to 12 Cashew nuts (kaju)
1 cup Mixed vegetables(Ivy gourd + green peas + potato)
(tendli + matar+aloo)
1 tsp Turmeric powder (haldi)
1 cup Basmati rice (basmati chawal)
1 tbsp Fresh Coconut, grated (nariyal)
1 tbsp Fresh coriander leaves, chopped(dhaniya)
Salt as per taste (namak)


  • To make the masala powder, heat 1 tsp oil in a pan and roast all the items one by one (mentioned under masala powder).
  • After it cools, grind into a fine powder.  Keep this aside.
  • Wash the rice and soak it in water for 30 minutes.
  • Heat ghee in a deep pan.
  • Add bay leaf, mustard seeds, cumin seeds, asafoetida and saute.
  • Add chopped onions, ginger, garlic and saute well.
  • Add chopped tomato, cashews, mixed vegetables and mix it well.
  • Add the masala powder and mix.
  • Add the rice, around 2 ½ cups of water, salt and mix it well.
  • Cover and cook for 15 to 20 minutes on medium flame.
  • Garnish with chopped coriander leaves and grated fresh coconut.
  • Serve the masale bhaat with raita and pickle.

Note: If using readymade Maharashtrian Goda masala, then add around 2 1/2 tbsp of the masala. 



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