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Masale Bhat (literally “spiced rice”) is a beloved rice dish from Maharashtra, known for its bold yet balanced flavors. The key to its authentic taste is goda masala — a Maharashtrian spice blend made from dry coconut, sesame seeds, coriander seeds, and mild spices. This masala lends the rice a deep, earthy aroma with slightly sweet undertones.
Traditionally, Masale Bhat is cooked with vegetables like ivy gourd (tendli), brinjal, and peas, though you can add seasonal vegetables of your choice. The rice is tempered with ghee and whole spices, then simmered with vegetables and masala until fluffy. Garnished with fresh coconut and coriander, it’s a festive dish often served with raita, papad, and pickle.
It is mildly spiced but full of character, making it suitable for both everyday meals and celebrations.
Prepare Vegetables & Rice
Wash and soak rice for 20 minutes. Chop vegetables into small pieces.
Tempering
Heat ghee and oil in a thick-bottomed pan or pressure cooker. Add mustard seeds, cumin, bay leaf, cloves, and cinnamon. Let them crackle.
Add Vegetables & Spices
Add green chilies and vegetables. Sauté for 3–4 minutes. Add turmeric, red chili powder, and goda masala. Mix well.
Cook Rice
Add soaked rice, salt, and 3 cups of water. Stir once and cover.
If using cooker: cook for 2 whistles.
If using pan: cover and cook on low until rice is fluffy.
Garnish & Serve
Fluff rice gently. Garnish with fresh coriander and grated coconut. Serve hot with lemon wedges, raita, and papad.
Goda masala is essential — it gives authentic Maharashtrian flavor. Substitute with garam masala + roasted coconut if unavailable.
Don’t over-stir cooked rice; it may break the grains.
Use a mix of vegetables for flavor and texture.
For richer taste, drizzle a tsp of ghee on top before serving.
Serve with cucumber raita or curd to balance spices.
Yes, but it won’t taste authentic. Use garam masala with a little roasted coconut powder as a substitute.
It’s moderately spiced, but you can adjust chili powder and goda masala to taste.
Yes. Pressure cook on high for 6 minutes, then natural release.
Raita, papad, pickle, and lemon wedges.
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