• Md Sera Alam

Maharashtrian Masala Bhat


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

Maharashtrian Masala Bhat Ingredient:

  • 1-1/2 cups / 300 gm Triraj 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 slices 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 (shah jeera) seeds

  • 1 tsp / 3 gm Sesame seeds

  • 1 tsp / 2 gm Garam masala

  • 1-1/2 tsp / 3 gm Red chili 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

Maharashtrian Masala Bhat Method:

  • 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 of water, lemon juice, and salt Increase the heat and bring to a boil. Reduce heat and cook covered until the water is absorbed and the rice is done.

  • Garnish with cashew nuts, raisins, and coconut.

11 views0 comments

Recent Posts

See All