Masale Bhaat/Maharastrian Masale Bhaat Recipe

Masale Bhaat is a very popular Maharashtrian  rice preparation with lots of vegetables aromatic spices garnished and served with roasted cashews and fresh grated coconut. Masale bhaat is usually served on weddings  and festive ocassions Masale bhaat is a very tradtional Maharashtrian dish and my utmost favourite ..Masale bhaat/masala bhaat  is a classic and  very delicious one pot meal with goodness of many veggies

Having been grown up with many Non Catholic friends around I always have been tasting various dishes mainly from Gujarati and Maharashtrian Cuisines and I really use to enjoy it.

I have always included many dishes from these cuisines in our diet and we thoroughly enjoy it.I make this Masale bhaat very often and recently made this when I wanted to eat something tasty in veg.

Ingredients:

1 1/2 cups Basmati rice/Wada kolam

2 Potatoes cubed

1 cup Cauliflower cut in florets

1/2 cup green peas
6 to 7 ivy gourd/tendli cut lengthwise
2 brinjal cut in cubes
1 small carrot (optional)

the masala paste 

5  dry Kashmiri Chillies
1/2 tsp fennel seeds
1 tbsp coriander seeds

3 tbsp dry coconut/khobra/desiccated coconut

1 tsp cumin seeds

5-6 cloves

2-3 green cardamons

1/4 tsp turmeric powder/haldi

1 tsp goda masala ( check link for recipe)

salt to taste

for tempering

1/2 tsp mustard seeds

oil 2 to 3 tbsp 

ghee as needed 

2 bay leaves

 for garnish

cashews 10-12

fresh coriander leaves

fresh coconut grated 3 tbsp

Method:

• Soak Basmati rice in water for 30 to 45  min .
• Fry the cashews and keep aside 
• Dry roast chillies ,cardamon,cumin,fennel,dry coconut and cloves on low flame till nice and fragrant.
• Cool the roasted spices and grind to a fine paste adding little water.
• Heat oil / ghee  in thick bottomed pan/ vessel add bay leaves and mustard seeds.
• Once the mustard seeds crackle add ground masala paste and fry for 4-5 min on med flame
• Add vegetables and turmeric powder and saute for 3-5 min.
• Add rice and saute for about 3-4 min.
• Now add 3 cups hot water  and salt cook on high flame till nice boil comes .
• Then reduce the flame and cover with lid &cook on medium flame till ll water is absorbed n rice cooked well.
• Garnish with cashews ,coriander leaves and freshly grated coconut.
• Serve hot with papad ,raita and pickle .

notes
you can use any veg you wish the ones i have used are tradtionaly used
you can add lime and jaggery if you wish its optional i don't add ,if you wish to add lime juice and jaggery  add it  when the rice is almost come to a boil 
this is no onion garlic recipe ,if you want you may add 1 sliced onion after adding mustard seeds and let them saute till soft 
for quicker pressure cooker version with goda masala check  this link 

Basmati rice1 1/2 cups•Brinjals,cubed3-4 medium•Salt to taste•Tindli8-10•Whole dry red chillies 6-7•Coriander seeds 2 teaspoons•Dry coconut (khopra),grated 1/2 cup•Cumin seeds 1 teaspoon•Oil 4 tablespoons•Cloves 5-6•Green cardamoms 2-3•Bay leaves 2•Turmeric powder 1 teaspoon•Cashewnuts,roasted 10•Fresh coriander leaves,chopped 1/4 bunch•Coconut,scraped 2 tablespoons - See more at: http://sanjeevkapoor.com/masale-bhaat.aspx#sthash.Jet1n3Po.dpuf

Basmati rice1 1/2 cups•Brinjals,cubed3-4 medium•Salt to taste•Tindli8-10•Whole dry red chillies 6-7•Coriander seeds 2 teaspoons•Dry coconut (khopra),grated 1/2 cup•Cumin seeds 1 teaspoon•Oil 4 tablespoons•Cloves 5-6•Green cardamoms 2-3•Bay leaves 2•Turmeric powder 1 teaspoon•Cashewnuts,roasted 10•Fresh coriander leaves,chopped 1/4 bunch•Coconut,scraped 2 tablespoons - See more at: http://sanjeevkapoor.com/masale-bhaat.aspx#sthash.Jet1n3Po.dpuf