Spicy Rice Maharashtrian Style - Masala Bhath

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.

Step by Step Pictures for making Masala Bhath

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.

This is another entry for RCI : Maharashtrian Cuisine.

Recipe

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Masala Bhath

Spicy Rice Maharashtrian Style - Masala Bhath is a traditional dish from Maharashtra, India, featuring aromatic rice cooked with a blend of spices, and vegetables, offering a burst of flavors with every bite.

Course Main Dish - Rice

Cuisine Maharashtra

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Author Srivalli

Ingredients

For Rice

• 2 cups Basmati Rice
• 3 tbsp Ghee
• 3 tbsp Cooking Oil
• 3 large Onions
• 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!

Other Maharashtrian dishes you can try:

• Ghavan
• Kothimbir Vadi
• Varhadi Aloo Bhat
• Maharashtrian Amti
• Koshimbir
• Masala Bhath