Masala Bhaat

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 cups 1x


Delicately spiced traditional Maharashtrian Masala Bhaat using the aromatic basmati rice



  • 1 cup Basmati Rice
  • 1 teaspoon Dry Coriander Seeds (dhania)
  • 1 teaspoon Cumin Seeds (jeera)
  • 1 teaspoon Black Peppercorns (kali mirch)
  • 2 Dry Red Chill (sookha laal mirch)
  • 1/4 cup Coconut (preferably desiccated coconut)
  • 2 Tablespoons Vegetable Oil
  • 4 Cloves (laung)
  • 1 Bay Leaf (tej patta)
  • 1 Star anise (optional) (chakra phool)
  • 1/4 inch Cinnamon stick (daalchini)
  • 1 cup Mixed Veggies (Onion, Carrot, Capsicum, Brinjal, Ivy Gourd, Green Peas)
  • 1/4 teaspoon Turmeric Powder (haldi)
  • 1/2 teaspoon Maharashtrian Goda Masala (optional – use Garam Masala if you don’t have this)
  • 2 teaspoons Salt (adjust to taste)
  • 1/4 cup chopped fresh Coriander Leaves (dhania patta)
  • 2 cups Water (adjust as per rice you’re using)


  1. Wash the Basmati rice well and soak it in water for around 30 minutes. Soaking helps the rice to cook faster.
  2. Dry roast the coriander seeds, cumin seeds and dried red chilli until you get a nice aroma (for around 1 minute on medium heat). Add them to a food processor. Dry roast some coconut and add it to the food processor. Add some water and grind to a smooth paste.
  3. Meanwhile, heat some oil in a pan with high sides. Add the cinnamon, star anise, cloves, bay leaf and chilli and fry for a minute. Add the veggies and fry for 3-4 minutes or until they’ve turned translucent.
  4. Add the coconut paste, goda masala and turmeric powder to the veggies and mix well. Fry on medium heat for 2-3 minutes or until the coconut paste has cooked and dried up a little. You’re looking for the raw smell to go away.
  5. Drain out all the water from the Basmati rice and add it to the pan. Mix well and fry for a couple of minutes. Add salt and mix well.
  6. Add water and mix well. Taste the water and adjust for salt, if required. Put the flame on low heat, close the pan with a lid and cook for 12-15 minutes or until the rice is fully cooked.
  7. Open the lid and add some chopped coriander leaves and mix well.
  8. Serve with a bowl of cool plain yogurt for a complete meal.

  • Category: Main
  • Cuisine: Indian