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A comforting Maharashtrian classic where hot, fluffy rice is gently mixed with a nutty, aromatic lentil-spice powder (Metkut) and a generous spoonful of ghee. It's simple, wholesome, and feels like a warm hug in a bowl.
Prepare the Rice: Wash the rice under cold running water until the water runs clear. Soak the washed rice in 3 cups of water for 20 minutes. This helps it cook evenly and results in fluffier grains.
Cook the Rice: Transfer the rice along with its soaking water to a medium-sized pot. Add 1 tsp of salt and stir gently. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 12-15 minutes, or until all the water is absorbed and the rice is tender.
Assemble the Metkut Bhat: Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Fluff the rice gently with a fork. Sprinkle the metkut powder and drizzle the ghee over the hot rice. Mix gently with the fork until the metkut and ghee are evenly distributed. Be careful not to mash the rice grains.
Serve the Metkut Bhat hot, with a side of plain yogurt, papad, or a simple Maharashtrian pickle.
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A comforting Maharashtrian classic where hot, fluffy rice is gently mixed with a nutty, aromatic lentil-spice powder (Metkut) and a generous spoonful of ghee. It's simple, wholesome, and feels like a warm hug in a bowl.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 314.45 calories per serving with 6.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Replace the ghee with an equal amount of coconut oil or another neutral-flavored vegetable oil.
Serve with a side of plain yogurt or a simple dal like Varan to boost the protein content.
To save time, cook the rice in a pressure cooker. It will be ready in about 10 minutes (2-3 whistles on medium heat).
This dish is naturally kid-friendly. You can reduce the amount of metkut slightly if your child is new to the flavor and serve with a dollop of yogurt.