Masale Bhaat

            Masale Bhaat       

      मसाले भात

Assembled, tested and tasted by: Manjiri Subhedar  

Photo Credit: Manjiri Subhedar

List of ingredients: 

• X vatis of basmati rice

• Cauliflower cut into large florets

• Peas

• Ginger (as per your taste)

• Green Chilies (as per your taste)

• Dalchini (cinnamon)

• Lavang (cloves)

• Tej paan (bay leaves)

• X tsp. of Kachcha masala (made with Aai's recipe)

• Haldi (Turmeric)

• Salt to taste

• Fried kajus (Cashews)

Procedure:

1. Wash rice and keep aside for about an hour. 

2. Chop cauliflower into large flowerets and keep aside.

3. Peal and wash peas. Then keep aside. 

4. Grind ginger and green chilies into a fine paste. Keep aside.

5. Turn the gas on and keep a karahi (wok) on it. 

6. Add little oil to it and stir fry pieces of cauliflower in it till they turn golden brown. 

7. Remove from the karahi and keep aside. 

8. To the same karahi add little oil. When heated add lavang and tej paan. 

9. Stir fry till it changes color and releases a spicy smell. 

10. Add peas to it and stir fry for about five minutes. 

11. Add ginger and chilly paste and kachcha masala. Mix well.

12. Then add the uncooked rice to it and stir fry on medium flame till it becomes off white in color. Then add fried kajus also.

13. Then add the fried cauliflower to it. Mix well.

14. Then transfer all of this from the karahi into a vertical vessel or pressure cooker.

15. Add 2.5 times X of water to it. 

16. Add salt and stir well.

17. Let it cook till it becomes soft.

18. Garnish with shredded wet coconut and dhaniya leaves.

19. Serve hot.

Above: All ingredients being mixed together

Above: Adding water to boil the rice

Above: Garnished and ready to serve!

Tips

1. Instead of cauliflower and peas you can add kundru also.

2. This is made on festive occasions and although it is complete in itself, it is usually served as part of a large meal with many other items.

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