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Maharashtrian Masala Bhat

Maharashtrian Másala Bhat


Spicy Maharashtrian rice


Prep Time45 minutes


  • 300 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained
  • 75 ml refined oil
  • tsp black mustard seeds (rai)
  • 5 green chillies, slit
  • 2 g turmeric (haldi) powder
  • 10 gherkins (tindli), small sized, cut into 4 slices each
  • c green peas (mattar), shelled
  • 2 g coriander (dhaniva) seeds
  • 1 cinnamon (dalchini) stick
  • 1 g cumin (jeera) seeds
  • 1 g black cumin (shah jeera) seeds
  • 3 g sesame (til) seeds
  • 2 g garam masala
  • 3 g red chilli powder
  • 7 ml lemon (nimbu) juice
  • salt to taste
  • 10 cashew nuts (kaju), lightly fried
  • 20 g raisins (kishmish), sliced
  • 10 coconut (narival), cut into slices


1. Heat the oil in a pan; add the mustard seeds. When they splutter add the green chillies and turmeric powder; stir and add the gherkins and green peas, Lower heat and continue to cook for 2 minutes. Add the drained rice and mix carefully to coat the grain with the oil, and continue to fry until all the water has evaporated.
2. Add the roasted powder garam masala, and red chilli powder Stir to mix well. Add 3 cups water, lemon juice, and salt. Increase heat and bring to the boil. Reduce heat and cook covered until the water is absorbed and the rice is done.
3. Garnish with cashew nuts, raisins and coconut.