Soy-Free Masala Bhat
Experience the comforting and wholesome flavors of **Soy-Free Masala Bhat**, a one-pot Indian rice dish brimming with fragrant spices and fresh vegetables. Perfectly cooked basmati rice is infused with the warmth of cumin, mustard seeds, cardamom, and garam masala, while a medley of green peas, carrots, cauliflower, and bell peppers add color and nutrition to each bite. This recipe swaps soy-based ingredients for an allergen-free version of the classic masala bhat, making it suitable for a variety of dietary needs. Prepared in under an hour, this gluten-free dish is an excellent choice for weeknight dinners or festive family meals. Serve it hot, garnished with fresh cilantro, for a vibrant and satisfying meal bursting with authentic Indian flavors. Keywords: soy-free masala bhat, Indian spiced rice, one-pot rice recipe, vegetarian rice dish, gluten-free Indian recipes, easy weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 4 Green cardamom pods
- 4 Cloves
- 1 Bay leaf
- 1 large Onion, thinly sliced
- 1 tablespoon Ginger-garlic paste
- 1 large Tomato, chopped
- 1 cup Green peas
- 1 cup Carrot, diced
- 1 cup Cauliflower florets
- 1 cup Green bell pepper, diced
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 cup Cilantro, chopped
- 1 teaspoon Salt
Instructions
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
Heat the ghee in a large pan over medium heat. Add the cumin seeds and mustard seeds, and sauté until they begin to crackle.
Add the green cardamom pods, cloves, and bay leaf. Stir and sauté for about 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomato and cook until it softens and starts to break down, about 3-4 minutes.
Mix in the green peas, carrot, cauliflower, and bell pepper. Sauté the vegetables for 5-6 minutes till they are partially cooked.
Add the red chili powder, turmeric powder, coriander powder, garam masala, and salt. Stir well to coat the vegetables with spices.
Add the drained rice and gently mix it with the vegetable mixture. Cook for 1-2 minutes.
Pour in 3 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the rice sit for 5 minutes. Fluff the rice gently with a fork.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 36.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2992 mg | 64% | |
*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.
