Spicy Rice Maharashtrian Style – Masala Bhath

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Weekends are always hectic. Planning to prepare something special for Sunday lunch is always interesting and exciting. Especially if I am trying new recipes, I am filled with apprehensive thoughts like ‘will this dish will be accepted by all and etc etc’.

This time I wanted to try something Marathi and I adapted this recipe from indianfoodsco and served it with Kolhapuri Mutton.

Masala Bhath

Serves : 4
Preparation time : 20 mins
Cooking Time : 10 mins
Cuisine : Maharashtrian

Ingredients Needed:

For Rice

  • 2 cups – Basmati Rice
  • 3 tbsp – Ghee
  • 3 tbsp – Cooking Oil
  • 3 – Onions (large ones)
  • 3 cups – Water

For Masala

  • 3 pods – Cardamom
  • 1 inch – Cinnamon
  • 5 – Cloves
  • 20 – Black Peppercorns, whole
  • Turmeric powder a pinch
  • Salt to taste

For Garnishing

  • 1/2 cup – Peanuts
  • 1/2 cup – Cashew Nuts
  • 2 springs – Curry Leaves
  • 4 – Green Chilies
  • Mustard seeds for seasoning
  • 2 tbsp – Chopped Coriander Leaves
  • 2 tbsp – Grated Fresh Coconut

Method to prepare:

  • Wash the rice well and soak it for 15 mins.
  • Chop onions into fine pieces.
  • In a pan, add half the ghee and oil. Once its hot, fry the onions and the masalas until the onions are golden brown, ensure it does not burn.
  • Remove half the onions and set aside for garnish.
  • Take the pan in which rice is going to be cooked. Heat ghee, turmeric, drained rice. Fry for 2 mins.
  • Add water and salt to taste. Bring to the boil. Cover with lid and Cook for 20 – 25 mins.
  • For seasoning, heat the remaining ghee in a small pan and fry the nuts until golden. Fry the curry leaves, green chilies and mustard seeds until the seeds pop.
  • Once the rice is cooked, remove it to a serving bowl, pour the seasoned stuff over the rice.
  • Garnish the rice with the fried cashews, chopped coriander leaves and grated fresh coconut.

This is another entry for RCI : Maharashtrian Cuisine.

Masala Bhath

Course Main Dish - Rice
Cuisine Maharashtra
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 People
Author Srivalli

Ingredients

For Rice

  • 2 cups Basmati Rice
  • 3 tbsp Ghee
  • 3 tbsp Cooking Oil
  • 3 Onions (large ones)
  • 3 cups Water

For Masala

  • 3 pods Cardamom
  • 1 inch Cinnamon
  • 5 Cloves
  • 20 Peppercorns Black, whole
  • A pinch Turmeric powder
  • Salt to taste

For Garnishing

  • 1/2 cup Peanuts
  • 1/2 cup Cashew Nuts
  • 2 springs Curry Leaves
  • 4 Green Chillies
  • Mustard Seeds for seasoning
  • 2 tbsp Coriander Leaves Chopped
  • 2 tbsp Coconut Grated, Fresh

Instructions

  • Wash the rice well and soak it for 15 mins.
  • Chop onions into fine pieces.
  • In a pan, add half the ghee and oil. Once its hot, fry the onions and the masalas until the onions are golden brown, ensure it does not burn.
  • Remove half the onions and set aside for garnish.
  • Take the pan in which rice is going to be cooked. Heat ghee, turmeric, drained rice. Fry for 2 mins.
  • Add water and salt to taste. Bring to the boil. Cover with lid and Cook for 20 - 25 mins.
  • For seasoning, heat the remaining ghee in a small pan and fry the nuts until golden. Fry the curry leaves, green chilies and mustard seeds until the seeds pop.
  • Once the rice is cooked, remove it to a serving bowl, pour the seasoned stuff over the rice.
  • Garnish the rice with the fried cashews, chopped coriander leaves and grated fresh coconut.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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10 comments

  1. I have not made this rice for quite some time . Nice recipe. We make this rice with veggees too. But I admire you, this is your second entry for RCI 🙂

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