Masala Bhaat/Rice
Masala Bhaat/Rice, extremely delicious and comforting mixed vegetable rice made with classic Indian spices, cauliflower, peas, tomatoes, onions, potatoes!
For me there is nothing more comforting then eating a big bowl of delicious rice with side of kadhi, raita or just plain yogurt along with crunchy salad (kachumber), papad and pickle! And I think that is the reason I end up making different type of rice dishes. This is one is my absolute favorite!
This masala bhaat/rice is loaded with not only flavors but also lots of vegetables. It has cauliflower, peas, tomatoes, onions, potatoes and all sort of spices! This one pot meal is super simple and quick. You literally saute all the veggie with spices, add rice and pressure cook it to perfect fluffy masala bhaat!
This is a spicy version. If you want to take the spice level down or want to make it for your kids, I suggest to either skip both red chili powder and serrano, or use less. When I make it for my kids, I skip both chilis all together. It is flavorful either with or without chilis. This with side of greek yogurt raita makes a complete meal.
As I mentioned above, this is one of my absolute favorite rice dish. If you end up making this gluten-free, vegan (if you use oil instead of ghee), plant-based goodie and like it, tag me on Instagram @myvegetarianroots. I would like to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Masala Bhaat/Rice
Ingredients
- 2 tbsp Ghee can be sub wit oil if making it vegan
- 1 tbsp Oil
- 1 small Cinnamon Stick
- 3 Whole Peppercorn
- 3 Cloves
- 2 Dry Whole Red Chilis
- 1 tsp Cumin Seeds
- 2 clove Minced Garlic, large cloves
- ½ inch Grated Ginger
- 1 Chopped Serrano use less or skip for less spicy/kid friendly masala bhaat
- ⅛ tsp Asafetida
- 1 cup Chopped Yellow Onion one small onion
- ¾ cup Cubbed Potatoes one small potato
- 1¾ cup Chopped Tomatoes one extra large tomato
- 1 cup Frozen Peas or frozen mixed veggies
- 2 cup Chopped Cauliflower Florets
- 1 tbsp Tomato Paste
- 1 tsp Red Chili Powder use less or skip for less spicy/kid friendly masala bhaat
- 2½ tsp Salt
- 1 tbsp Cumin Coriander Powder dhana jiru
- 1 tsp Garam Masala ½ tsp if garam masala is strong
- ½ tsp Turmeric Powder
- 1 cup Long Grain Basmati Rice
- 2 cup Water
- ½ cup Chopped Cilantro
Instructions
- Wash and soak long grain basmati rice for 15-20 minutes.
- Heat 1 tbsp oil and 1 tbsp ghee in a pressure cooker, either Instant Pot while keeping it on saute mode or Indian style pressure cooker while keeping it on medium heat.
- Once oil and ghee are warm, add whole spices and cumin seeds. Saute until cumin seeds start to brown and form aroma.
- Add asafetida and chopped onions along with grated ginger, minced garlic and chopped serrano. I like to chop ginger, garlic and serrano in a small food processor for this dish.
- Once onions are translucent and raw smell of garlic goes away, add cubed potatoes and tomatoes along with 1 tbsp of tomato paste.
- Mix well and cook for 3-4 min, or until tomatoes start to become mushy.
- Add all the dry spices and salt listed above. Mix well.
- Add soaked rice without any water. Mix well.
- Add 2 cups of water. Mix well.
- Add peas and small cauliflower florets. Mix well.
- Bring it to almost boil, add 1 tbsp of ghee (more or less based on your preference).
- Mix well and close the lid of your pressure cooker.
- If using IP, turn the saute mode off. Close the lid, secure the valve and cook on low pressure for 6 minutes. Once timer goes off, let the pressure release naturally for 5 minutes, release rest of the pressure manually.
- If using Indian style pressure cooker, make 3 whistle (2 whistles if it takes long between each whistles). Immediately take the pressure cooker off the hot stove after the whistles. Let the pressure release naturally all the way.
- Garnish it with cilantro. Serve it hot with side of kadhi, raita or just plain yogurt along with crunchy salad (kachumber), papad and pickle!
