Masala Bhaat

1. 1
   prep · ~30 min

   Soak the rice.

   Wash the basmati rice gently and soak it in enough water for 30 minutes. Drain completely and set aside.

   TIPSoaking basmati rice helps it cook without breaking and gives longer, fluffier grains.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed pot over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, asafoetida, and curry leaves — sauté until fragrant (30 sec).

   4.Add green chilies and sauté for 20 seconds.

   TIPWait until the mustard seeds finish popping before adding the next spices, or they will taste raw.
3. 3
   saute · ~9 min

   Cook the onion and peanuts.

   1.Add sliced onion to the pot and sauté until golden brown (5-7 min).

   2.Add raw peanuts and sauté until they turn golden and release a nutty aroma (2-3 min).

   TIPStir frequently while frying peanuts — they burn fast and turn bitter.
4. 4
   saute · ~2 min

   Sauté the vegetables.

   Add the cubed potato, diced carrot, and green peas to the pot. Add turmeric powder, red chili powder, and goda masala. Stir well and sauté for 2 minutes until the spices coat the vegetables and become aromatic.

5. 5
   mix · ~1 min

   Add rice and water.

   Gently fold in the drained basmati rice so the grains don't break. Add salt and pour in 2.25 cups of hot water. Stir once gently.

   TIPHot water keeps the pot temperature steady and helps the rice cook evenly without clumping.
6. 6
   simmer · ~25 min

   Cook the rice on low heat.

   1.Bring the water to a gentle boil, then reduce the heat to the lowest possible setting.

   2.Cover with a tight-fitting lid and let it cook undisturbed for 18-20 minutes.

   3.Turn off the heat and let it rest, covered, for another 5 minutes.

   TIPDo not lift the lid while the rice is cooking — the steam needs to stay trapped inside.
7. 7
   mix · ~1 min

   Fluff and finish the bhaat.

   Remove the lid. Drizzle the ghee over the hot rice and gently fluff with a fork to separate the grains without mashing the vegetables.

   TIPA wooden fork or a flat spatula works best for fluffing without crushing the soft grains.
8. 8
   garnish

   Garnish with coriander and coconut.

   Transfer the masala bhaat to a serving platter. Sprinkle freshly chopped coriander leaves and grated coconut on top.

9. 9
   serve

   Serve hot with lime wedges.

   Serve immediately with lime wedges on the side for squeezing over the rice. Pairs well with cucumber raita or roasted papad.

Cuisines we love