Metkut Bhaat
Warm, comforting rice mixed with fragrant Maharashtrian metkut, ghee, and a little salt. It comes together quickly and tastes soothing, lightly spiced, and perfect with yogurt, papad, or pickle on the side.
For 4 servings
- prep · ~15 min
Rinse and soak the rice.
Wash the rice in 2 to 3 changes of water until the water runs mostly clear. Soak it in fresh water for 15 minutes, then drain.
- boil · ~20 min
Cook the rice until soft.
1.Add the drained rice and 3 cups water to a pot.2.Stir in the salt and bring to a boil over medium-high heat.3.Lower the heat, cover, and cook until the rice is soft and the water is absorbed, about 15 minutes.4.Turn off the heat and let it sit covered for 5 minutes.TIPSlightly soft rice works best here because it mixes easily with the metkut and ghee. - mix · ~2 min
Mix the metkut bhaat.
1.Transfer the hot cooked rice to a wide bowl or keep it in the pot.2.Add the ghee and metkut.3.Mix gently until the rice is evenly coated and fragrant. - serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the rice slightly soft, not fluffy-dry, so the metkut and ghee coat every grain evenly.
- 2Add metkut only after the rice is cooked and still hot; cooking it in water dulls its aroma.
- 3Mix gently with the back of a spoon to avoid mashing the soaked short-grain rice.
- 4If the mixture feels dry, drizzle in a little more melted ghee or a spoon of hot water before serving.
- 5Taste after mixing, since different metkut blends vary in salt and heat.
- 6For make-ahead use, store cooked rice separately and mix in metkut and ghee just before eating for the freshest flavor.
Adapt it for your goals.
Low-ghee
Use less ghee and loosen the rice with a spoon of hot water; good if you want a lighter but still comforting bowl.
curd pairedCurd-paired
Serve with plain dahi mixed in on the side for a cooler, tangier contrast to the warm spiced rice.
milletMillet
Swap rice with cooked little millet or foxtail millet for a nuttier taste and a different grain texture.
jainJain
Use a Jain-friendly metkut blend if needed; the base rice-and-ghee method stays the same.
Why this is on our healthy list.
Comforting and Easy to Digest
Soft cooked rice with ghee is traditionally valued as a soothing, simple meal when you want something gentle and warm.
Protein From Lentil Spice Mix
Metkut is typically made with roasted dals, which add some plant protein and body to otherwise plain rice.
Aromatic Spices in Small Amounts
The spice blend brings flavor from roasted spices and pulses, making the dish satisfying without needing many rich additions.
Frequently asked questions
Yes, but warm it with a splash of water first so it softens slightly; metkut bhaat tastes best when the rice is hot and tender.
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