Are you craving a traditional, flavour-packed Indian rice dish? This Authentic Maharashtrian Masale Bhat Recipe is exactly what you need. Masale Bhat, which translates to spicy spiced rice, is a classic Marathi recipe made with rice, fresh vegetables, and whole aromatic spices. Whether you are hosting a festive dinner or just want a quick, comforting lunch, this Masale Bhat recipe is incredibly easy to make at home.
In this guide, we will show you the exact step-by-step method to cook fluffy, non-sticky rice in 1 pressure cooker. We use basic ingredients like Kolam rice, fresh green peas, peanuts, and 1 simple, freshly ground paste to elevate the flavour. No complicated cooking techniques are required! Keep reading to learn the secret to making the best Maharashtrian Masale Bhat recipe right in your kitchen.
Also Read: The Best Easy Indian Mushroom Rice Recipe At Home
Ingredients List:
Main Ingredients:
- 2 cups Kolam rice (or any old, non-sticky rice)
- 6 cups water (normal room temperature)
- 1 big cup of green peas (fresh or frozen)
- 1/2 cup raw peanuts
- 1 medium onion (chopped)
- 1 tomato (chopped)
- 1/2 ladle cooking oil (or ghee)
- 1 handful fresh coriander leaves (with stems)
- 1 spoon ghee (for final garnish)
Whole Spices:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 bay leaves
- 1 black cardamom
- 1 green cardamom
- 1/2 star anise
- 1 small cinnamon stick
- 4 cloves
- 6 black peppercorns
- 1 handful of curry leaves
For the Spice Paste:
- 1 handful fresh coriander
- 1 whole garlic bulb (peeled)
- 1/2 inch ginger
- 2 spicy green chillies
Dry Spice Powders:
- 1 pinch asafoetida (hing)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder (or goda masala)
- Salt to taste
Step-by-Step Instructions:
- Prepare the Rice: Wash 2 cups of Kolam rice thoroughly. Do not soak the rice; just wash it and set it aside.
- Make the Fresh Paste: In 1 mixer grinder, add 1 handful of coriander, 1 peeled garlic bulb, 1/2 inch ginger, and 2 green chillies. Grind it coarsely using 1 pulse method (on and off) without adding water.
- Heat the Cooker: Place 1 pressure cooker on the stove. Add 1/2 ladle of oil and let it heat up.
- Fry Whole Spices: Add 1 tsp of mustard seeds. Let them crackle. Then add 1 tsp cumin seeds, 2 bay leaves, 1 black cardamom, 1 green cardamom, 1/2 star anise, 1 cinnamon stick, 4 cloves, and 6 black peppercorns. Fry them well.
- Sauté Onion and Curry Leaves: Add 1 large handful of curry leaves and 1 chopped onion. Fry the onion until it turns light brown. Do not burn it.
- Add Paste and Tomato: Add 1 pinch of hing and your coarsely ground green paste. Sauté for 1 minute. Add 1 chopped tomato and sauté for another 1 minute.
- Add Dry Spices: Lower the flame. Add 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp garam masala powder. Mix well.
- Add Veggies and Peanuts: Add salt to taste, 1/2 cup raw peanuts, and 1 big cup of green peas. Stir everything together.
- Roast the Rice: Add the washed rice to the cooker. Turn the heat to medium and gently roast the rice with the spices for 1 minute.
- Add Water: Pour 6 cups of normal water into the cooker. Mix gently and wait for the water to boil.
- Final Touches: Once boiling, add freshly chopped coriander (along with the stems for extra flavour) and 1 spoon of ghee.
- Pressure Cook: Close the pressure cooker lid. Turn the flame to low and cook for 3 whistles.
- Serve: Let the pressure release naturally until the cooker is completely cool. Open the lid and serve your fluffy Masale Bhat!
Also Read: Easy Palak Rice Recipe | Quick Spinach Pulao Step-by-Step
Cooking Tips:
- Rice to Water Ratio: For old Kolam rice, the rule is 1 cup rice to 3 cups water. Using exact measurements ensures your rice does not become mushy.
- Let it cool: Never open the pressure cooker while it is hot. Letting it cool completely gives the rice grains time to firm up and stay separated.
- Use Stems: Do not throw away the coriander stems! Adding them while boiling gives the rice 1 deep, earthy flavour.
Variations:
- Mixed Vegetable Masale Bhat: Add carrots, cauliflower, and potatoes for 1 richer vegetable profile.
- Vegan Version: Simply skip the ghee at the end and use cooking oil to make this dish 100% vegan.
- Kids-Friendly Version: Skip the 2 green chillies in the fresh paste to reduce the spice level.
- Traditional Goda Masala: Replace the garam masala with Maharashtrian Goda Masala for 1 authentic, mildly sweet, and smoky flavour.
Serving Suggestions:
Masale Bhat tastes amazing on its own, but you can serve it with cool cucumber raita, plain yogurt, or roasted papad. It also pairs beautifully with spicy Maharashtrian thecha or 1 simple cucumber and tomato koshimbir (salad).
Also Read: Quick And Easy Tomato Rice Recipe | Best Indian Flavours
FAQs:
Q1. Which rice is best for Masale Bhat?
Ans: Old Kolam rice is the traditional choice because it absorbs flavours well and stays fluffy. However, you can also use Basmati rice or any short-grain rice you have at home.
Q2. Can I make Masale Bhat without 1 pressure cooker?
Ans: Yes! You can cook it in 1 open pot. Follow the exact same steps, cover the pot with 1 tight lid, and cook on low heat for 15 to 20 minutes until the water is completely absorbed.
Q3. Why is my Masale Bhat sticky?
Ans: Sticky rice happens if you add too much water or use newly harvested rice. Always stick to the 1 to 3 ratio for old rice, or use slightly less water for new rice.
Q4. What is the difference between Masale Bhat and Pulav?
Ans: While both are spiced rice dishes, Masale Bhat specifically uses traditional Maharashtrian spices like goda masala or 1 specific whole spice blend, along with peanuts and local veggies, giving it 1 distinct earthy flavour compared to regular vegetable pulav.
Authentic Maharashtrian Masale Bhat Recipe in Pressure Cooker
Ingredients
Main Ingredients:
- 2 cups Kolam rice or any old, non-sticky rice
- 6 cups water normal room temperature
- 1 big cup of green peas fresh or frozen
- 1/2 cup raw peanuts
- 1 medium onion chopped
- 1 tomato chopped
- 1/2 ladle cooking oil or ghee
- 1 handful fresh coriander leaves with stems
- 1 spoon ghee for final garnish
Whole Spices:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 bay leaves
- 1 black cardamom
- 1 green cardamom
- 1/2 star anise
- 1 small cinnamon stick
- 4 cloves
- 6 black peppercorns
- 1 handful of curry leaves
For the Spice Paste:
- 1 handful fresh coriander
- 1 whole garlic bulb peeled
- 1/2 inch ginger
- 2 spicy green chillies
Dry Spice Powders:
- 1 pinch asafoetida hing
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder or goda masala
- Salt to taste
Instructions
- Prepare the Rice: Wash 2 cups of Kolam rice thoroughly. Do not soak the rice; just wash it and set it aside.
- Make the Fresh Paste: In 1 mixer grinder, add 1 handful of coriander, 1 peeled garlic bulb, 1/2 inch ginger, and 2 green chillies. Grind it coarsely using 1 pulse method (on and off) without adding water.
- Heat the Cooker: Place 1 pressure cooker on the stove. Add 1/2 ladle of oil and let it heat up.
- Fry Whole Spices: Add 1 tsp of mustard seeds. Let them crackle. Then add 1 tsp cumin seeds, 2 bay leaves, 1 black cardamom, 1 green cardamom, 1/2 star anise, 1 cinnamon stick, 4 cloves, and 6 black peppercorns. Fry them well.
- Sauté Onion and Curry Leaves: Add 1 large handful of curry leaves and 1 chopped onion. Fry the onion until it turns light brown. Do not burn it.
- Add Paste and Tomato: Add 1 pinch of hing and your coarsely ground green paste. Sauté for 1 minute. Add 1 chopped tomato and sauté for another 1 minute.
- Add Dry Spices: Lower the flame. Add 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp garam masala powder. Mix well.
- Add Veggies and Peanuts: Add salt to taste, 1/2 cup raw peanuts, and 1 big cup of green peas. Stir everything together.
- Roast the Rice: Add the washed rice to the cooker. Turn the heat to medium and gently roast the rice with the spices for 1 minute.
- Add Water: Pour 6 cups of normal water into the cooker. Mix gently and wait for the water to boil.
- Final Touches: Once boiling, add freshly chopped coriander (along with the stems for extra flavour) and 1 spoon of ghee.
- Pressure Cook: Close the pressure cooker lid. Turn the flame to low and cook for 3 whistles.
- Serve: Let the pressure release naturally until the cooker is completely cool. Open the lid and serve your fluffy Masale Bhat!
