Masala Bhaat Maharashtra Spiced Rice

Method

1. 1

   About goda masala: Goda masala is a Maharashtrian spice blend that includes coriander, cumin, coconut, sesame seeds, star anise and dried red chilli among other spices. It has a distinct sweet-spicy character. Buy ready-made at Indian grocery stores. If unavailable, substitute with 1/2 tsp garam masala mixed with 1/4 tsp cumin powder and a pinch of star anise powder.

2. 2

   Heat ghee and temper: Heat 2 tbsp ghee in a heavy pot on medium. Add mustard seeds — wait for them to pop. Add curry leaves, asafoetida, bay leaves, cloves, cinnamon and crushed cardamom. Stir for 20 seconds.

3. 3

   Cook the onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden. Add ginger paste and slit green chilli — stir 1 minute.

4. 4

   Add vegetables: Add the cubed potato, peas and cauliflower. Stir to coat with the spiced ghee. Cook on medium heat for 3 minutes.

5. 5

   Add spice powders: Turn to low heat. Add goda masala, turmeric and red chilli powder. Stir 2 minutes on low heat.

6. 6

   Add the drained rice: Add the drained soaked rice. Stir gently to mix with the vegetables and spiced ghee. Cook stirring for 2 minutes — the rice will absorb the ghee.

7. 7

   Add water and salt: Add 2.5 cups water and salt. Stir once. Bring to a boil on high heat.

8. 8

   Cook covered on low heat: Once boiling, reduce to the lowest heat. Cover the pot tightly. Cook for 18 to 20 minutes without lifting the lid.

9. 9

   Rest: After 20 minutes, turn off heat. Keep covered for 5 more minutes. Open the lid. The rice should be fully cooked with every grain separate and all water absorbed.

10. 10

    Add finishing ingredients and serve: Add freshly grated coconut, fresh coriander leaves and lemon juice. Use a fork to gently fluff the rice and mix in these additions — do not stir hard. Serve hot.

11. 11

    Note: Masala Bhaat is made in every Maharashtra household for festivals, birthdays, Akshaytritiya and pooja occasions. The use of goda masala is what makes this rice distinctly Maharashtrian — no other regional cuisine uses this specific spice blend. The fresh coconut and coriander added at the end are not optional — they provide the fresh note that balances the cooked spices.