MASALAE BHATH/ MASALA BAATH

One Pot variety rice are like savior on a busy day. Each state in India has their own speciality one pot recipes. Though Pulav / Biryani are the favorite of many, their variants like this Masala Bhath/ Baath is equally loved. Masalae Baath is a Maharasthra regional speciality. It is usually served alone with some papad or raita and Pickle. Now a days it is also served along side in a thaali meal. Though it many seem like a biryani, they are very unique with the freshly grounded masala used. Traditionally Goda masala - a Maharashtrian delight is used to made this Masalae Baath. I have tried to recreate this Masalae Baath with some of the ingredients in Goda Masala that were readily in my spice box. Also, traditionally, purple brinjal and tindli / tinder is used to make this along side potatoes. I used mixed vegetables to make this in my style. Do try this Masalae Baath/ Bhath and serve this tasty rice for lunch at home or for the lunch box. https://youtu.be/qidlbT94Ih8
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
    Main Ingredients
  • 1 cup Soaked Basmati Rice
  • 0.25 cup Sliced Onions
  • 0.5 cup Mixed Veggies (Carrots, Green Beans and Peas)
  • 1 stick Green Chili
  • 0.25 tsp Turmeric Powder
  • tbsp Ghee
  • 1 tsp Oil
  • 1 stick Curry Leaves
  • 1 dash Salt
    • For the Masala
  • 3 stick Red Chilli
  • 1 tsp Coriander Seeds
  • 0.25 tsp Jeera Seeds
  • 1/8 Pepper Corns
  • 2 stick Cardamom Pods
  • 2 stick Cloves
  • 0.25 stick Cinnamon stick
  • 1 tbsp Grated Coconut / Dry coconut
  • 2 stick Garlic Cloves
  • 0.25 stick Ginger
Instructions
    For the Masala Powder
  1. Heat a pan with a teaspoon of oil. Add three red chili, one teaspoon of coriander seed, quarter teaspoon of Jeera Seeds, one eighth spoon of pepper corns, quarter inch of cinnamon stick, two cloves and cardamom each and a tablespoon of grated coconut. Roast until golden brown.
  2. Let the spices cool down. Add quarter inch of ginger and two cloves of garlic. Grind to a coarse powder.
  3. In the same pan, add a teaspoon of oil and one tablespoon of ghee. Once they melt, add sliced onion, green chili, curry leaves. Sauté until the onions turn soft.
  4. Add quarter teaspoon of turmeric powder, half a cup of mixed veggies and grounded masala powder. Let them coat the veggies.
  5. Add soaked rice and season with salt. Toss until masalas coat the rice.
  6. Add two cups of water and cook in medium flame for 10 - 12 mins until the rice is cooked.
  7. Fluff over the rice and serve with raita, pickle and papad.
Recipe Notes

  • I have used mixed vegetables to make the masala Baath. You can also add purple brinjal, tindli/tindora and potatoes.
  • In addition to the spices mentioned in the masala, you can also add quarter teaspoon of sesame seeds.
  • I have used regular coconut for this masala. Dry coconut/ Kopra can also be used for best results.