Masale Bhat

The world is blessed with so many different ways to cook rice. Where would we be without this humble grain? So many souls are sustained by it. But for such a mundane ingredient it’s amazing how it forms the basis for something unique to the region that I grew up in, the wonderful masale bhat. When it comes to rekindling food memories of my childhood, there are very few other dishes that are so provocative. So please don’t think this is ‘just another rice dish’, maybe it is at some level, but to me it’s home and, though I may be biassed, I struggle to think of a tastier way to enjoy this most ubiquitous of staples.

So what makes masale bhat so special, you may ask?
Well, there’s nothing anomalous about this dish because as you may know, it’s a traditional dish with its long-standing legacy in Maharashtrian cuisine. So I prefer not to stray too far from the traditional flavour and technique.

What I will say though, is that the key to a good ‘masale bhat’ is to use plenty of ivy gourd (locally called ‘tendli’ or ‘tondli’) combined with the subtle sourness that comes from either tomato or curd. This, for me, is what makes it stand out from other popular rice dishes like pulao and khichdi.

Throw in a few cashews and you can enjoy their characteristic nutty flavour with ivy gourd that lends its inviting crunch beautifully to the cooked rice that is neither mushy nor too firm in texture.

The rice itself is short grain, ideally fragrant ​​Ambemohar. Sona Masoori makes a good substitute too. But if you can’t find either, basmati serves as a decent alternative. 

And your tastebuds will be forever thankful for the ambrosial goda masala, which I have shared the recipe for here too. But what brings the dish together for me is the generous drizzle of melted ghee and a sprinkle of grated coconut added just before serving.

What is goda masala?
It’s a special spice-mix that adds heat and aroma to many Maharashtrian dishes. A variety of aromatic, mild and hot spices are roasted before grinding them into a powder we call goda masala. It’s an important ingredient in masale bhat. While it’s readily available in local stores in India, some prefer their own goda masala freshly pounded at home. So you’ll find many Maharashtrian families have their own subtle variations on this spice mix tweaked for their own particular taste. Though I prefer to make my own goda masala, especially for masale bhat, I occasionally buy it online. So if time is against you, feel free to pick up a ready-made mix at your local Asian store and if you can’t find it, garam masala will do at a pinch and is available the world over.

What type of rice is used in this recipe?
Traditionally, any short grain fragrant rice like Ambemohar or Surti Kolam is used in this dish but you can also use Sona Masoori or even basmati rice. Whatever type of rice you choose, this dish turns out best with a well-aged or old rice (rice that’s stored for ageing for more than a year). The dish turns out less sticky than with new rice. 

What kind of vegetables to use in masale bhat?
You can add all sorts of vegetables, so long as you include ivy gourd and aubergines; they are what give masale bhat it’s defining character. Potatoes, red carrots and peas are often added to the mix. If you choose to make this dish with just ivy gourd, when they’re available in abundance, the masale bhat becomes tondli bhat. On the other hand if you cook it solely with aubergines then it’s called ‘vangi bhat’.

Ingredients:
I don’t usually elaborate on ingredients but I feel I should in this case:

Rice: Try using a short grain fragrant rice for this dish. I have used Ambemohar as I managed to find it here in the UK. But you can use a long grain basmati if you can’t find a short-grain rice. The rice in this dish doesn’t need to be fluffy and separated. It’s meant to be slightly sticky. Masale bhat needs a little more water than biryani. Also if you’re cooking it in an Instant Pot you may need a little more water than suggested in the recipe depending on the type of rice you use.

Goda masala: The quintessential spice mix for masale bhat is goda masala. Although I have given the recipe for this spice-mix, you can buy a readymade pack from your local store if you can find it.

Oil: Typically masale bhat is cooked in either peanut or sunflower oil. You can even cook it in ghee or a mixture of oil and ghee. 

Ways to cook masale bhat:
There is more than one way to cook masale bhat

Cooking in an Instant Pot:
Instant Pot has become my tool of choice for cooking masale bhat as it comes together so quickly. The rice and veggies cook perfectly in just 4 minutes. The cooking time, as well as the amount of hot water, may need to be adjusted depending on the type of rice you use. Always wash and rinse the rice before cooking. Fry all the ingredients in Sauté mode then Pressure Cook on High for 4 minutes.

Cooking in a pressure cooker:
Before I had an Instant Pot, I cooked masale bhat in a good old pressure cooker. Add two and a quarter cups of hot water for every cup of rice. Wash and rinse the rice for a couple of minutes. Then soak it for 30 minutes. In the pressure cooker, first, let the rice come to a boil before putting the lid on. Pressure cook over a medium to high flame for one whistle and it’s done. Please note, the cooking time may vary depending on the type of rice you use.

Cooking in a pan:
Masale bhat can be cooked in a heavy-bottomed lidded pan. Wash and rinse the rice. Heat the pan over a medium flame, fry all the spices. Tip in the washed rice with twice as much hot water as rice. Bring it to a boil. Turn the heat right down and cook covered for 7-10 minutes.