Sheetal Kamat

This one is maharashtrian dish, special in any wedding or any other function. The best part of the dish is its simplicity and easy preparation.

Masale Bhaat
1 cup Basamati Rice
1/4 cup Curd
1/2 cup Gherkins
1/2 Potato
1/4 cup Muttor
1/2 cup Corriander leaves
1/2 cup grated Coconut
1/2 spoon Red chilli powder
1/2 spoon Garam Masala
8-9 Cashews
A pinch of Cardamom powder
2 Cloves
1 Cinnamon Stick
1 Bay Leaf
1/4 spoon Mustard Seeds
A pinch of Asafoetida
1 spoon Ghee
Salt to taste

  • Wash basamati rice and let the water strain properly
  • Add red chilli powder, garam masala, cardamom powder, curd to this rice and keep aside for 10 minutes
  • In a cooker, heat the ghee and let the mustards sputter in it
  • Add asafoetida, bay leaf, cloves, Cinnamon stick and cashews and fry for a minute or two
  • Add the sliced gherkins and cubed potatoes and fry for another couple of minutes
  • Add the basamati rice, muttor and salt in it and fry for another couple of minutes
  • Add 2 cup of water and put a lid and let it cook with 4 whistles.
  • Before serving garnish with coconut, corriander leaves and ghee

You can use even gobi or bringal instead of potato or gherkins.
Coconut and corriander garnishing gives it really different flavour than the normal pulav

  1. Anonymous said...

    Hi Sheetal,
    Where is curd to be used?? I am preparing this dish today :)
    Thanks for sharing,

  2. Sheetal said...

    sorry that i missed it earlier.. you have to use it to marinate the rice. Updated the recipe

  3. invokeanand, yes this doesnt use onions.

  4. invokeanand said...

    hey thanks ...and invokeanand is just my user name ..i prefer anand :) ....btw most of the recipes here remind me of my home town Pune....keep posting more recipes....

  5. Thanks anand. Keep visiting for more recipes and happy cooking :)

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