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Masale Bhaat

Masale Bhaat is traditional Maharashtrian rice preparation with lots of flavour and texture. It is one pot spiced rice usually served in marriages and traditional festivals. It is made with variety of veggies like cauliflower, beans,etc. Various vegetables of own choice can also be used. The most typical ones are tondli (ivy gourd) and green peas.


1 cup Basmati rice

1 onion chopped

1/2 cup french beans

1/2 cup tondli

10-12 cashews

2 tsp goda masala

1 tsp coriander cumin powder

1/4 tsp turmeric powder

1 tsp green paste

Salt to taste

Fresh grated coconut to garnish

Fresh coriander leaves to garnish

2 tbsp oil

2 tsp ghee

To temper

1/2 tsp mustard seeds

1/4 tsp cumin seeds

8-10 curry leaves

Punch of hing

1 tsp green paste (1/2 inch ginger, coriander, 3-4 green chilies)


Wash and Soak basmati rice in water for 30 minutes.

Boil tondli and french beans in hot water till they are half cooked.

Take oil in pan. Temper with mustard, cumin, hing and curry leaves. Now saute onions for a while till they are translucent. Then mix the green paste and saute till it gets aromatic

Now add the parboiled vegetables and cashews. Any vegetables like cauliflower, potatoes, carrot can be added as per individual preference. The quantity of vegetables can be changed as per choice. Add all dry spices and mix well

Strain the soaked rice and mix well. Add 2 cups hot water to it. Add salt to taste

Cook till most of the water is evaporated. Add ghee to the mixture. Ghee gives nice flavour and texture to the rice.

Now cover and cook for 5-6 minutes. Check if the rice is cooked. Else cover for additional 2-3 minutes. Masale bhaat is ready. Garnish with fresh coconut and coriander. Add dollop of ghee while serving.

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