Maharashtrian Masale Bhath

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 300 gms - Rice (basmati)
  • 2 tsps - Coriander seeds
  • 1 tsp - Sesame seeds
  • 1 piece - Cinnamon (small)
  • 4 - Cloves
  • 1 - Badi Elaichi
  • 4 tsp - Ghee
  • 1/4 tsp - Mustard seeds (black)
  • 5 - Curry leaves
  • 1 pinch - Asafoetida
  • 1 - Green chillies (slit lengthwise)
  • 4 tbsp - Coconut (grated)
  • 25 gms - Cashews
  • 1 bunch - Coriander (Dhania, chopped)
  • Salt to taste

How to Make Maharashtrian Masale Bhath

  • Roast coriander seeds, cumin seeds, sesame seeds, badi elaichi, cinnamon and cloves (without oil) and grind them to a fine powder.
  • This forms the masala.
  • Heat 3 tsp of ghee in a pan and season with mustard seeds and cumin seeds.
  • When they crackle, add curry leaves, asafetida and green chilli.
  • Add rice and fry for five minutes.
  • Heat water, double the volume of rice and add it to the rice.
  • Put masala when it starts boiling.
  • Also add the seasoning, salt and cashewnuts.
  • Boil and cook on low heat, stirring occasionally, till almost done.
  • Pour the remaining ghee over, cover and cook till all the water gets evaporated and the rice is properly cooked.
  • Serve hot garnished with grated coconut and chopped coriander leaves.