Steps to Make Award-winning Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies)





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Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies).

Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, maharashtrian masaale bhaat (aromatic rice with healthy veggies). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few components. You can have maharashtrian masaale bhaat (aromatic rice with healthy veggies) using 27 ingredients and 14 steps. Here is how you cook that.

Ingredients of Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies):

  1. You need 1 1/4 cups for Raw Rice Grains (Aambe Mohar).
  2. Require 3 3/4 cup - Water.
  3. You need 5 nos. Baby Brinjals (Vaangi / Baingan).
  4. Give 3/4 cup - Cauliflower Florets (Flower/Foolgobhi).
  5. Require 1/2 of Capsicum…… Chopped (Shimla Mirchi).
  6. Need 1 for Carrots …… Chopped (Gaajar).
  7. Provide 3/4 cup for Green Peas (Mataar).
  8. Need 2 for Potatoes….. Cubed (Batata/Aaloo)... Optional.
  9. Prepare 1/2 tsp of Turmeric Powder.
  10. Give 1 tsp for Bedgi Red Chilli Powder.
  11. Require 1/2 tsp - Kashmiri Red Chilli Powder.
  12. Give 1 1/2 tsp for Corriander Powder.
  13. Give 1 tsp - Cumin Powder.
  14. Require 3 tsp - Godaa Masala Powder..... To be adjusted as per taste.
  15. You need 4 tsp - Homemade Ghee (Clarified Butter).
  16. You need To Taste for Salt.
  17. Require of For The Tempering :.
  18. Give 1/4 cup for Oil.
  19. Need 1 tsp of Mustard Seeds (Rai).
  20. Require 1/2 tsp Asafoetida (Hing).
  21. Provide 4 CLoves of (Lavang/Laung).
  22. Need 4 sticks - Cinnamon - 1" each (Daalchini).
  23. Give 2 Bay Leaves (Tej Patta/Tamaal Patra).
  24. You need - For Garnishing :.
  25. You need for Fresh Grated Coconut As Required.
  26. Need of Coriander Leaves.... Finely Chopped.
  27. You need for Homemade Ghee As Required.





Maharashtrian Masaale Bhaat (Aromatic Rice With Healthy Veggies) making:

  1. To begin making the Maharashtrian Masale Bhaat, first wash the raw rice thoroughly and drain out all the water. Set aside till further use..
  2. If using Basmati Rice, then soak it in sufficient water after rinsing it twice, for half an hour and then drain. In this case, only 2 2/3 cups of water should be used for cooking the rice..
  3. Next, chop all the vegetables as desired. Chop the brinjals into halves and immerse in clean water till further use. Boil and cube the potatoes and set aside..
  4. Heat a saucepan and add the oil for tempering to it. Add the mustard seeds and as soon as they splutter, add the asafoetida, the cloves, cinnamon and bay leaves..
  5. Stir and add the potato cubes. Saute and cover with a lid. Cook on high heat for about 5-7 minutes till it’s edges are slightly browned. This is to be done, as the potatoes require more cooking time than the other vegetables..
  6. Uncover and add the turmeric powder. Mix well and add the cauliflower florets and halved brinjals. Saute and once again cover and cook for about 5 – 7 minutes on medium heat..
  7. Next, add all the other mentioned spice powders and give it a good stir..
  8. Add all the other vegetables and saute. Cover and cook for about 2-3 minutes..
  9. Add the drained rice, salt to taste and the ghee. Mix well..
  10. In the meantime, boil the mentioned water and add this boiling water to the rice mixture..
  11. Check seasoning and again bring the mixture to a boil. Adjust the salt or any other spices at this point, if desired..
  12. When some of the water has evaporated, reduce the heat to low and cover the pan tightly with a lid..
  13. Check after a while. If the rice and vegetables are fully cooked, switch off the flame and transfer to a serving bowl..
  14. Serve this aromatic and delicious Masale Bhaat with a generous sprinkle of the grated coconut, chopped coriander and a drizzle of homemade ghee!.

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