Masala Che Bhaat


Masala Che Bhaat

Masala Che Bhaat

Spicy Rice


4-5 tbsp ghee

1/4 tsp asafoetida

1 tsp mustard seeds

2 green chillies

2-3 sticks cinnamon

2-3 cloves

1 medium sized onion, chopped long

1/2 cup green peas, shelled

10-12 tendlis, cut into 4 pieces vertically

1 ½ cups rice, washed, soaked in water for 10 minutes and drained

2 tbsp cashew nuts, chopped

2 tbsp fresh coconut, chopped

1 tsp lemon juice

1 tsp ginger juice

3 cups water

1/2 tsp turmeric powder

2 tsp black masala

2 tsp garam masala

1 tsp chilli powder

A few curry leaves

To Garnish

1/4 cup freshly-chopped coriander leaves


1. Heat ghee in a thick vessel and add asafoetida and mustard seeds. When they splutter, add green chillies, cinnamon, cloves and turmeric powder.

2. Add onions, green peas and tendli. Cook for two to three minutes and add the rice and all the dry spices. Stir and add water.

3. Cover and cook on a slow flame for fifteen minutes, stirring occasionally. Add salt, cashews, coconut pieces and lemon and ginger juice.

4. When rice is soft and cooked, remove from heat and garnish with coriander leaves and serve hot with yogurt.

Note: You can use vegetables of your liking such as cauliflower, French beans, brinjal, etc.


Serves 4-6 

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