Masala Bhat
Masala Bhat is a fragrant and flavorful one-pot rice dish that hails from the heart of Maharashtrian cuisine. Infused with a medley of aromatic spices like garam masala, turmeric, and coriander powder, this vegetarian delight combines basmati rice with tender vegetables such as carrots, green peas, and potatoes, all simmered to perfection. The tempering of mustard seeds, cumin, and asafoetida lends a deep, warming aroma, while a final touch of fresh coriander leaves and a splash of tangy lemon juice brightens every bite. Quick to prepare in under an hour, Masala Bhat is a hearty and wholesome meal perfect for weeknight dinners or festive gatherings. Serve it hot with a dollop of yogurt or raita for an authentic and comforting culinary experience. Targeting keywords: Masala Bhat recipe, Maharashtrian rice dish, spiced vegetable rice, easy one-pot meals, Indian vegetarian recipes.
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Recipe Information
Ingredients
- 200 grams Basmati rice
- 400 ml Water
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 1 medium Onion, thinly sliced
- 2 teaspoons Ginger-garlic paste
- 2 medium Tomatoes, chopped
- 1 medium Carrot, diced
- 100 grams Green peas
- 1 medium Potato, diced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Heat oil in a large pan or pressure cooker over medium heat. Add mustard seeds. Once they start to splutter, add cumin seeds and asafoetida.
Add the sliced onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the diced carrot, green peas, and potato. Stir well to combine all the ingredients.
Sprinkle the turmeric powder, red chili powder, garam masala, and coriander powder. Mix thoroughly.
Add the soaked and drained rice to the pan and stir gently, ensuring all the rice is well coated with the spices.
Pour in the water and add salt. Mix well and let it come to a boil.
Reduce the heat to low, cover the pan with a lid, and let it cook for about 15-20 minutes, or until the rice is cooked and all the water is absorbed.
Once cooked, fluff the rice gently with a fork. Add chopped coriander leaves and lemon juice. Stir gently to combine.
Serve hot as is or with a side of yogurt or raita.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
