Maharashtrian Masala Bhat (Spicy Maharashtrian rice)

Maharashtrian Masala Bhat (Spicy Maharashtrian rice)

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Servings: 4
Calories: 936


  • 11 oz Rice Basmati, washed in a number of changes of water, soaked in enough water to cover for 10 minutes, drained
  • 2 1/2 oz Vegetable oil
  • 3/4 tsp Black mustard seeds rai
  • 5 Green chillies slit
  • 1 tsp Turmeric haldi powder
  • 10 Gherkins tindli, small sized, cut into 4 slices each
  • 3/4 cup Green peas hara mataf, shelled

dry roast and grind to a fine powder:

  • 1 tsp Coriander dhaniya seeds
  • 1 Cinnamon dalchini, 1 inch stick
  • 1/2 tsp Cumin jeera seeds
  • 1/2 tsp Black cumin shahi jeera seeds
  • 1 tsp Sesame til seeds
  • 1 tsp Garam masala
  • 1 1/2 tsp Red chilli powder
  • 1 1/2 tsp Lemon nimbu juice
  • Salt to taste

for the garnishing:

  • 10 Cashew nuts kaju, lightly fried
  • 2 tbsp Raisins kishmish, sliced
  • 10 Coconut nariyal, cut into slices


  • Heat the oil in a pan; add mustard seeds. When they splutter, add green chillies and turmeric powder; stir and add 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.
  • 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.
  • Garnish with cashew nuts, raisins and coconut.
Calories: 936 kcal
Carbohydrates: 96 g
Protein: 12 g
Fat: 59g
Saturated Fat: 37 g
Trans Fat: 1 g
Sodium: 261 mg
Potassium: 693 mg
Fiber: 16 g
Sugar: 11 g
Vitamin A: 446 IU
Vitamin C: 23 mg
Calcium: 72 mg
Iron: 5 mg
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