Masale Bhat
one-pot spiced rice with vegetables, goda masala spices and a slick of ghee
Allergens in Masale Bhat: milk, tree nuts, sesame, mustard.
Ingredients
Quantities for 4.
- 1.5 cups (300g), short-grain, washed and drained Riceambemohar if you can get it
- 3 tbsp Ghee
- 1 medium, finely sliced Onion
- 1/2 cup, shelled Peas
- 1 cup, small florets Caulifloweroptional
- 1 small, cut in 2cm dice Capsicumoptional
- 3 tbsp, grated Dried Coconutthe backbone of goda masala
- 1 tbsp Sesame
- 1 tsp Poppy Seeds
- 1 tsp, picked over Stone Flowerdagad phool, the smoky note in goda masala
- 2cm piece Cinnamon
- 4 Cloves
- 1 Bay Leafoptional
- 1 tbsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 10 Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Turmeric
- 1 tsp Kashmiri Chillifor colour without heat
- 1 tsp Chilli Powder
- 1 tsp, grated Jaggeryrounds the masala, does not sweeten
- 3 cups, hot Water
- to taste Salt
- 12, fried in a little ghee Cashewfor garnishoptional
- 3 tbsp, fresh grated Coconutto finishoptional
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the rice well ahead and let it drain in a colander for at least 20 minutes. Surface water is what makes masale bhat claggy.
- Grind the roasted masala before you light the burner. Once the tempering starts there is no time to stop.
- Cut all the vegetables to roughly the same 2cm size so they finish together.
Method
- Wash the rice through three changes of water until it runs clear, then leave it to drain 20 minutes.Well-drained rice fries rather than steams in the pan, and that is what keeps the grains separate.
- Dry-roast the dried coconut, sesame, poppy seeds, stone flower, cinnamon and cloves over low heat for 4-5 minutes, until the coconut turns one shade darker and smells nutty. Cool completely, then grind with the coriander powder to a coarse powder.Keep the heat low and the pan moving. Poppy seeds scorch in seconds and turn the whole masala bitter.
- Heat the ghee in a heavy pan. Crackle the mustard seeds, then add cumin seeds, curry leaves, bay leaf and asafoetida.
- Add the onion and fry 5 minutes, until soft and pale gold at the edges.
- Stir in the cauliflower, capsicum and peas with turmeric, kashmiri chilli and chilli powder. Cook 3 minutes so the vegetables take on the fat.
- Add the drained rice and fold gently for 3-4 minutes, until every grain is glossy and the edges look translucent.Fold with a flat spatula rather than stirring; broken grains turn the bhat sticky.
- Pour in the hot water, then add the ground masala, jaggery and salt. Taste the water. It should read slightly saltier than you want the finished rice.
- Bring to a rolling boil, cover, drop to the lowest heat and cook 12-14 minutes, until the water is gone and small steam craters appear on the surface.Do not lift the lid in the first 10 minutes. If you must check, tilt the pan instead.
- Rest covered off the heat for 10 minutes, then fork through the fresh coconut, coriander and fried cashews.
Storage
Keeps 2 days refrigerated. Reheat covered with 2 tbsp water sprinkled over, either in a pan on low or in short bursts in the microwave, and fork it through before serving.
Nutrition Medium estimate
One serving of Masale Bhat (400 g) is about 547 calories, or 137 calories per 100 g.
Low protein: 10 g a serving, 7% of the calories
| Per serving400 g | Per 100 g | |
|---|---|---|
| Calories | 547 kcal | 137 kcal |
| Protein | 9.7 g | 2 g |
| Carbohydrate | 76.7 g | 19 g |
| of which sugars | 6.0 g | 2 g |
| Fibre | 7.4 g | 2 g |
| Fat | 23.6 g | 6 g |
| of which saturated | 16.2 g | 4 g |
| of which unsaturated | 6.0 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery, stone flower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.