How to make Masale Bhaat -

A Maharshtrian rice preparation. Rice cooked with assorted vegetables.a spiced rice and veggie one pot meal, that i would always have at maharashtrian weddings. this favorite dish at the weddings and is truly amazing and worth a try.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basmati rice (बासमती चावल), Goda masala (गोड़ा मसाला)

Cuisine : Maharashtrian

Course : Rice

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Masale Bhaat

Masale Bhaat Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masale Bhaat Recipe

  • Basmati rice soaked 1 1/2 cup

  • Goda masala 1 teaspoon

  • Tendli 15-20

  • Coriander seeds 2 teaspoons

  • Cumin seeds 2 teaspoons

  • Dry coconut (khopra) grated 1/2 cup

  • Dry red chilies 4-5

  • Oil 2 teaspoons

  • Bay leaves 2

  • Green cardamoms 5-6

  • Cloves 7-8

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Small brinjals 3-4

  • Cashewnuts fried 12

  • Scraped coconut 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Quarter the brinjals lengthways and keep them dipped in salted water. Quarter the tendlis lengthways. Heat a non-stick pan. Add coriander seeds and cumin seeds and dry roast till fragrant. Transfer them into a mixer jar. Add dried coconut to the pan and roast till it is lightly browned.

Step 2

Transfer this into the mixer jar. Add red chillies and a little water and grind to a paste. Heat oil in a deep non-stick pan. Add bay leaves, green cardamoms and cloves and sauté for ½ minute. Add brinjals, tendlis and turmeric powder and mix well.

Step 3

Add the ground paste and sauté for 2-3 minutes. Add rice and mix lightly. Add 3 cups hot water and salt and mix. Add goda masala and mix. Add half the fried cashewnuts. Cover and cook till the rice is done. Serve garnished with scraped coconut, coriander leaves and the remaining fried cashewnuts.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.