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5 from 1 vote

MAHARASHTRIAN MASALE BHAAT

A traditional, vegetarian (can also be made vegan), gluten free Maharashtrian rice dish, typically served on special occasions such as festivals and weddings.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: masale bhaat, rice, traditional
Servings: 4 people
Calories: 303kcal

Ingredients

  • 3 tbsp ghee or oil
  • 1- inch cinnamon stick
  • 4 cloves
  • ½ tsp cumin seeds
  • ½ tsp hinga asefotida
  • ½ tsp turmeric
  • 10-12 cashews roughly chopped
  • 1 cup tondli ivy gourd, cut lengthtwise
  • 1 tsp red chili powder
  • 2 tbsp kala/goda masala
  • 1 tsp sugar
  • 1 cup rice soaked and drained
  • 2 tbsp plain yoghurt beaten
  • 2 cups boiling water
  • salt to taste

Instructions

  • Start by washing the rice (2-3 times) and soaking it in water for about 15-20 mins.
  • Heat ghee (or oil for a vegan option a flat bottomed pan which has a lid.
  • To this, add our whole spices- cinnamon, cloves and cumin seeds. Saute for a few seconds till the cumin seeds start to splutter.
  • To complete the tadka (tempering), add hinga (asefotida, readily available in indian storeand turmeric powder.
  • Add the chopped cashews. Stir around.
  • Add the chopped ivy gourd.
  • Season with salt, mix well, cover and cook for about 5 mins.
  • After the ivy gourd cooks for 5 mins, drain the rice that has been soaking and add to the pan.
  • Add the powdered spices- red chili powder, kala/goda masala and sugar.
  • Mix well and add yoghurt (or lemon juice for a vegan option).
  • Add boiling water (the ratio of rice: water is 1:2), mix well and season with salt to taste.
  • Cover and cook on low to medium flame for about 15 mins until the rice is cooked through.
  • Garnish with freshly chopped cilantro leaves and/or freshly grated coconut. Serve hot!

Video

Notes

1. Since this is a one-pot dish, having a flat bottom pan will ensure an even heat transfer and therefore an even cook.
2. I cut it the ivy gourd lengthwise but you can cut rounds if you prefer, just keep the thickness same to ensure that it cooks evenly.
3. If you add any other vegetables, cut them to similar thickness so that they cook evenly.
4. This is traditionally made with a short grain rice, however I use basmati. Sona masuri is also a good substitute.
5. The acidity in the yoghurt or lemon juice ensures that the rice grains stay shiny. So add this while cooking.