Maharashtrian style Masale Bhat

This is a Recipe for preparing at home authentic Maharashtrian style Masale Bhat. This is a traditional and famous rice dish from Maharashtra, commonly served during weddings, festive occasions and religious ceremonies.

The recipe is given in a simple step by step manner to make the preparation easy for the new homemakers.

The Marathi language version of this Masale Bhat preparation method can be seen here – Shahi Maharashtrian Masale Bhat

Masale Bhat Preparation Time: 45 Minutes
Serves: 4 Persons

2 Cup Rice (Basmati)
2 Cups Vegetables (boiled for 3-4 minutes)
(Carrot, Cauliflower, Cabbage, Green Peas, French Beans, Capsicum and Potato cut in small pieces)
1 Small Onion (chopped)
1 Table spoon Lemon Juice
1 Table spoon Ghee
Salt as per taste

Green Masala (grind)
(¾ Cup Coriander, 2 Green Chilies, 1 Tea spoon Fennel Seeds (Badi Saunf), 1 Table spoon Ginger-Garlic Paste),

Red Masala  (grind)
1 Cup Coconut (grated)
1 Tea spoon Red Chili Powder
1 Tea spoon Garam Masala
1 Small Tomato (chopped)
15-20 Mint Leaves (chopped)
1 Tea spoon Cumin-Coriander Seeds Powder
½ Table spoon Oil

For the Tadka
1 Table spoon Oil
1 Small Onion (chopped)
7-8 Black Pepper Corn
2-3 Cloves
2 Bay Leaves
3-4 Green Cardamom
½ Tea spoon Caraway Seeds
¼ Tea spoon Turmeric Powder

The famous Maharashtrian style Masale Bhat
Masale Bhaat

Wash the Rice and keep it aside.

For the Green Masala – Mix the Coriander, Green Chili, Fennel Seeds, Ginger-Garlic paste, two table spoon Water and then grind the thick green Masala.

For the Red Masala- Mix the Coconut, Red Chili Powder, Cumin-Coriander Seeds Powder, Garam Masala, some Water and then grind a thick paste. Then heat the Oil in a Kadhai and add the Red grounded Masala and fry for five minutes on a slow flame. Add Tomato and Mint leaves and then fry for two minutes.

Cut the Vegetables and boil them for four-five minutes on a slow flame.

Heat the Oil in a Pressure Cooker and add the Bay Leaves, Pepper Corn, Green Cardamom, Caraway Seeds and Onion then fry for couple of minutes on a slow flame.

Add the washed Rice and fry for two minutes and then add the Green Masala and fry for two-three minutes.

Add the Red Masala, Salt, and Lemon Juice, Vegetables, Ghee and four cups of hot Water.

Close the Pressure Cooker and cook until you get two whistles.

Garnish with grated Coconut, Coriander and then serve hot.

Another Marathi language version of the Masale Bhat recipe, which is quicker and easier to prepare is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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