Masala bhaat is a popular maharastrian dish, one pot meal with a very different flavour and aroma. If you are tired of making pulaos try this and you will sure welcome this change. This recipe uses goda masala, a special blend of spices with coconut which takes this rice to a whole new level. You shall use readymade goda masala or make a fresh batch and store in your refrigerator so that the job is pretty easy the following day.
Veggies like carrot, beans, potato, ivy gourds, capsicum or cauliflower can be used. Make your own choice of veggies. Serve this rice hot with lots of freshly grated coconut, chopped coriander leaves, dotting all over with melted ghee and roasted cashewnuts. The spice level is toned down in this recipe suitable for kids and has nice sweet aroma of coconut too.
INGREDIENTS
For the rice:
1 cup of sona masuri (or regular rice)
2 tsp of oil
1 tsp of mustard seeds
few curry leaves
a pinch of asafoetida
1 cup of mixed vegetables ( I have used potato, carrot and beans)
3-4 tsp of goda masala (see below)
1/4 tsp of red chilli powder
3 cups of water
salt to taste
For goda masala:
1.5 tbsp of unsweetened desiccated coconut
1.5 tbsp of white sesame seeds
2 dry red chillies
1 tsp cumin seeds
2 tsp coriander seeds
2 cloves
1 inch cinnamon
1/2 tsp shah jeera
1 small bay leaf
4 pepper corns
a pinch of asafoetida
For garnishing:
1 tbsp freshy grated coconut
1 tbsp chopped coriander leaves
1 tsp of melted ghee
10 roasted cashewnuts
Method:
1. Chop the required veggies and soak rice for 30 minutes.
2. Dry roast the ingredients for goda masala except coconut and sesame seeds. Roast them carefully till they are fragerant. Now add coconut and sesame seeds, continue to roast till they turn golden brown. I have used fresh coconut here.
3. Cool and grind the spice mixture. Heat oil in a pan, crackle mustard seeds followed by curry leaves and asafoetida.
4.Add the vegetables and saute them. After 5 minutes, add goda masala, chilli powder and salt. Stir and saute for a minute.
5. Add rice and saute for a while. Add water and bring it to a boil.
6. Cover and pressure cook for 3 whistles. When the pressure drops down open and fluff it carefully.
Top it generously with chopped coriander leaves, freshly grated coconut, melted ghee dotted all over and roasted cashews. Pair it with curd or a simple onion raitha.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
