Masale-Bhat

Long grained aromatic Basmati rice cooked to perfection with certain spices and vegetables. This is a favourite at our home, Can be a filling as a meal if accompanied by a Vegetable Raita ,(Click here for recipe) .Often served on festive occasions and weddings in Maharashtrian families. Very easy to make but very flavourful and delectable. Hope you enjoy this recipe.

INGREDIENTS :

Extra long grain basmati rice 2 Bowls

Green peas (Fresh or frozen) 1/2 bowl 

Tendli sliced vertically 1/2 Bowl

***You can add more veggies like cauliflower, carrots, beans etc if you wish . This is what we prefer at home)

curry leaves 8 - 10

cashewnuts 1/4 Bowl

Oil 2-4 Tbsp

Pinch of hing powder

Turmeric powder 1/2 tsp

Water (almost double qty of rice)

Salt to taste 

Red chilly powder 1 tsp

Goda masala (Readily available in market) . 2 Tbsp

I use homemade masala (Posting the recipe here soon)

Freshly grated coconut, chopped coriander n lemon wedges for garnishing.

METHOD :

1. Wash and Soak the basmati rice in water for at least two hrs prior to cooking . This makes the rice nice and fluffy once it gets cooked).

2. In a kadai/Wok (it should be a broad one and not narrow and tall ). The more broad it is , more space for the rice grains to expand. Heat the oil.

3. Once the oil is Hot, add the hing powder and turmeric powder and stir a bit.

4. Add the curry leaves and veggies one by one and keep stirring in between

5, Meanwhile keep water for boiling on another burner.

6. Add the cashew nuts and stir a bit.

7, Now add the spices, Chilly powder, Goda masala , salt to taste and mix really well. You can adjust the qty. of red chilly powder but remember the primary taste should be of the Goda masala.

8. Now add the Boiling water almost double the quantity of the rice and mix well .

9. Bring to a boil so that bubbles are formed on top of the mixture.

10. Turn the heat to low and place an iron tawa or girdle on the burner in between the kadai /wok and the flame. This will prevent the rice from sticking to the bottom or getting burnt. Add more water if the mixture is drying up before rice is cooked. 

11. Keep covered and the flame on low. Cook until rice is cooked .Check occasionally if the rice  is  cooked . Do not stir much at this stage as the rice grains will break .

12. Turn off gas when rice is cooked. 

13. Tasty and flavourful Masale-Bhat is ready to be served.

14. Serve along with grated coconut, coriander and lemon pieces.