Masale bhaat

Spicy rice served in Maharashtrian weddings


  • 2 cups rice, soaked in water for 1/2 hour
  • 1 cup Tondli / Tinda, slit verticaly
  • 1 cup peas
  • 2 tablespoons cashew nuts, broken
  • ghee
  • 3 teaspoons Kala Masala (coconut powder, white sesame seeds, cloves, cinnamon, cardamom, cumin seeds, dry red chillies)
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves / kadipatta
  • 1/4 teaspoon turmeric powder
  • 2 pinches hing / asafoetida
  • Jaggery, as per taste
  • grated coconut for garnish
  • chopped coriander leaves for garnish


  1. Drain rice. Keep aside.
  2. Heat ghee. Splutter curry leaves, mustard seeds and hing. Roast for 30 seconds.
  3. Add peas, tondli and cashew nuts. Oil roast for 1 minute.
  4. Add rice and saute for two minutes. Add turmeric powder and kala masala.
  5. Add 4 cups water. Adjust taste with salt and jaggery.
  6. Cover and cook for about 10-15 minutes till rice is fully cooked.
  7. Garnish with fresh grated coconut, coriander leaves and ghee. Serve Masale bhaat hot with curd raita.

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