Masale Bhat - the rice from a Maharashtrian wedding feast

• Prep15 min
• Cook30 min
• Total time45 min
• Serves4

Masale bhat holds a place of honour at a Maharashtrian feast. It looks like a pulao but tastes nothing like one - garam masala, bay leaf and roasted coconut give it its signature. Add tondli or brinjal and it becomes the real thing.

Ingredients

• Rice - 1.5 cups, washed and drained
• Tondli or brinjal - 1 cup, cut lengthwise
• Onion - 1, thinly sliced
• Dry coconut - 1/4 cup, grated
• Chavsamrat Garam Masala - 1.5 tsp
• Chavsamrat Haldi Powder - 1/4 tsp
• Bay leaves - 2, cloves - 4
• Mustard and cumin seeds - 1/2 tsp each
• Ghee - 3 tbsp
• Hot water - 3 cups
• Coriander leaves, salt

Method

1. Dry-roast the coconut until reddish and set aside.
2. Heat the ghee, crackle the mustard, then add cumin, bay leaves and cloves.
3. Fry the onion until golden.
4. Add the tondli or brinjal and fry 4-5 minutes.
5. Add turmeric, salt and Chavsamrat Garam Masala. Fry for a minute.
6. Add the drained rice and fold gently for 2-3 minutes without breaking the grains.
7. Pour in the hot water, bring to a boil, then cover and cook on the lowest flame for 15 minutes.
8. Turn off the heat and leave covered for 10 minutes.
9. Scatter the roasted coconut and coriander, add a spoon of ghee and serve.

Tips

• Fold the rice gently - broken grains make it sticky.
• Always use hot water; cold water makes the rice seize.
• Masale bhat is not finished until a spoon of ghee goes on top.