Masale Bhaat | Simple Indian Recipes | Sanjeev Kapoor Khazana

Here’s a recipe that’s tasty and very easy to make. Watch this video to find out how to make Masale Bhaat
MASALE BHAAT
Ingredients
1½ cups tukda basmati rice, soaked and drained
2 tablespoons ghee
1 tablespoon oil
1 teaspoon mustard seeds
2 green chillies, slit
8-10 ivy gourds (tendli), quartered
¼ teaspoon asafoetida
10-12 cashewnuts, soaked
1 teaspoon turmeric powder
2½ tablespoons goda masala
½ cup green peas, blanched
2 tablespoons grated jaggery
Salt to taste
1 tablespoon lemon juice
½ cup scraped fresh coconut
½ cup chopped fresh coriander leaves
Method
1. Heat ghee and oil together in a deep non-stick pan, add
mustard seeds and let them splutter.
2. Add green chillies, ivy gourd, asafetida and cashewnuts and
mix well.
3. Add turmeric powder and goda masala and mix again. Add
green peas, mix, cover and cook for two to three minutes on
medium heat.
4. Add rice and mix well. Sauté for two to three minutes or till all
the moisture has evaporated.
5. Add about four cups of water and mix well. Increase heat,
cover and let the mixture boil.
6. Add jaggery and salt and mix well. Reduce heat, cover and
cook for four to five minutes.
7. Open the lid, add lemon juice and mix well. Cover again and
cook till rice is completely cooked.
8. Mix together coriander leaves and coconut in a bowl for
garnishing.
9. Transfer the rice into a serving dish, garnish with coriander
leaves and coconut and serve hot.
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