Maharashtrian Masale Bhaat | Spiced Rice with Aubergine

If you want to instantly feel like you are at a wedding in Maharashtra or an auspicious day – a day of religious significance or celebration, then this dish – Masale Bhaat is your go-to. The fragrant spices with the well seasoned vegetables against the fluffy long Basmati rice is just a perfect combination and it does give you a feeling like a lot has gone into making it. However, it is one of those easy dishes with a major impact.

I think I first tasted this dish at a very close friend’s wedding, it was a Maharashtrian type of wedding, with the various courses of rice. One of them being Masale Bhaat. If this dish can get served at weddings, then you can very easily serve this at a dinner party. But just be prepared for all the words of appreciation from your guests and then blush like the proud host.

You don’t need too much for this dish, but the one ingredient you do want is good quality rice. I always use Basmati rice. But you could very easily use Long grained rice or other varieties. In India, there are so many amazing varieties of rice, but you could perhaps use Sona Masoori or Ambemohar rice. Ambemohar is a type of rice that apparently has such a sweet aroma that it almost smells like mango blossoms! How amazing is that. I have not used this rice before, but it’s on my list of things to try out in my next India trip.

In terms of the veggies, Masale Bhaat typically uses aubergines/brinjals, peppers/capsicum(but mostly green peppers), carrots, potatoes and ivy gourds. But you could also do with cauliflower florets, green peas and potatoes if you don’t have veggies on you.

The other important ingredient is of course the spice powder called Goda Masala. If you like this recipe, I’d suggest making some of this Masala and storing in an air-tight container. It’s perfect to add to rice and make a quick Pulao of it, with or without vegetables. The recipe for the Goda Masala is in the notes below.

Serve this delicious wedding special rice on a weekday dinner and make your evening extra special for no particular reason. Make sure to add the ‘optional’ cashew nuts roasted in some ghee or butter, they really up the taste so much more. Masale Bhaat goes really well with a Raita – whipped yogurt with some rock salt and sugar garnished with coriander leaves. Enjoy the dish and as always let me know if you try it out yourself.

Print Recipe

Maharashtrain Masale Bhaat

Fragrant spiced rice with veggies and coconut garnishing

Course

Main Dish

Cuisine

Indian

Prep Time

15 mins

Cook Time

40 mins

Servings

people

Ingredients

For the Goda Masala

• 2 tbsp white sesame seeds
• 2 tbsp desiccated coconut
• 1-2 dried Kashmiri red chillies
• 2 tsp coriander seeds or powder
• 1 tsp cumin seeds or powder
• 2 cloves
• 1/2 inch cinnamon stick
• 2-3 whole peppercorns
• 1/2 tsp caraway seeds
• 1 bay leaf
• 1/4 tsp poppy seeds optional
• 1 star anise optional

For the Masale Bhaat

• 1 cup Basmati Rice washed three times, and water drained.
• 2 tbsp vegetable oil or ghee
• 1 large aubergine or brinjals chopped to bite sizes
• 100 gm frozen or fresh green peas optional
• 1 medium carrot peeled and chopped to bite sizes (Optional)
• 1 medium potato peeled and chopped to bite sizes (Optional)
• 3-4 spoons Goda Masala For recipe above
• 1/2 tsp red chilli powder
• 1 tsp cumin seeds
• 1 bay leaf
• 2.5 cups water
• Salt to taste
• handful cashew nuts roasted in ghee or butter
• spoonful fresh coconut optional

Course Main Dish Cuisine Indian Prep Time 15 mins Cook Time 40 mins Servings people Ingredients For the Goda Masala 2 tbsp white sesame seeds 2 tbsp desiccated coconut 1-2 dried Kashmiri red chillies 2 tsp coriander seeds or powder 1 tsp cumin seeds or powder 2 cloves 1/2 inch cinnamon stick 2-3 whole peppercorns 1/2 tsp caraway seeds 1 bay leaf 1/4 tsp poppy seeds optional 1 star anise optional For the Masale Bhaat 1 cup Basmati Rice washed three times, and water drained. 2 tbsp vegetable oil or ghee 1 large aubergine or brinjals chopped to bite sizes 100 gm frozen or fresh green peas optional 1 medium carrot peeled and chopped to bite sizes (Optional) 1 medium potato peeled and chopped to bite sizes (Optional) 3-4 spoons Goda Masala For recipe above 1/2 tsp red chilli powder 1 tsp cumin seeds 1 bay leaf 2.5 cups water Salt to taste handful cashew nuts roasted in ghee or butter spoonful fresh coconut optional

Recipe Notes

For the Goda Masala

1. Dry roast all the spices, excluding the coconut and sesame seeds. Transfer the spices onto a dish and cool them,
2. On the same pan, now dry roast the coconut and the sesame seeds together. Stir constantly so that the coconut is nicely browned.
3. Now add to this all the dry roasted spices and bring together. 
4. Cool and then grind to a fine powder. I use my grinder but you can also use a coffee grinder to get that fine consistency and store in an air-tight container,

For the rice:

1. Rinse the rice at least three times in water and leave it soaking in water while you prepare the vegetables.
2. Chop the vegetables you intend to use in the rice.
3. Heat oil in a pan or steam cooker ( I use a steam cooker but you can make this in a large bottomed pan - remember you are going to add 2.5 times of water in proportion to the rice used).
4. When the oil is hot, add to it, cumin seeds and the bay leaf, roast till aromatic.
5. Add the vegetables and the 2-3 tablespoons of the Goda Masala (see recipe above on how to make the spice mixture).
6. Season with salt and cook with lid on for a few minutes.
7. Now add the red chilli powder and then tip in the rice. 
8. Stir everything well and sauté for a couple of minutes while constantly stirring. Season well.
9. Now add 2.5 cups of plain water, if you are using a pressure cooker and cook until 4-5 whistles.
10. If you are cooking the rice in the large bottomed pan, then boil 2.5 cups of water and add to the rice. Shut the lid and cook for about 25 minutes or until the rice is cooked.
11. While the rice cooks, in a saucepan, heat some ghee or butter and roast the cashews. This is the garnish for the rice.
12. Garnish the rice with roasted cashews and desiccated coconut, and serve alongside some raita.

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