Recipe video: How to make Masale Bhaat (Spiced rice)

I know, this makes it two rice recipes back-to-back. But it’s one of those things–those modes one tends to fly into. You know, like when you return from a holiday in Kerala and make coconut-based curries for a week. And if you’ve been reading for a bit, you’ll know I’ve written about the masale bhaat before. But then, that was in the dark ages of the point and shoot camera. This time, I’ve got you a step-by-step recipe for my favorite Masale Bhaat shot on video. Like most of my recipes, this one is also made from pantry staples, and can be cooked up in no time, just before those last-minute guests come over for a comforting meal. It makes for an excellent main for a festive occasion. Serve with poppadoms and yogurt.

Masale Bhaat


  • 2 tbsp. ghee
  • 1 cup rice 
  • 2 cups water
  • 1 long green chili, chopped
  • 1/2 inch piece, finely chopped
  • 5-6 curry leaves
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafetida
  • 1/2 tsp. turmeric powder
  • 1/4 cup cashew nuts, halved
  • 1/4 cup fresh or frozen peas
  • 1/4 cup raisins
  • salt to taste
  • 1 tsp. jaggery or sugar
  • 1 tbsp. kala/goda masala
  • Juice of half a lime
  • Fresh cilantro, chopped, for garnish
  • Freshly grated coconut, for garnish


  1. Heat the ghee in a heavy-bottomed pot. 
  2. Temper with mustard seeds and wait for them to pop. Add the asafetida and turmeric.
  3. Throw in the green chili, ginger, and curry leaves. 
  4. Tip in the cashews, peas, and raisins. Saute until fragrant and until the cashews turn a light gold.
  5. Wash, drain, and add the rice. Season with salt and add the masala. Saute for a few minutes, until the rice is well-coated and each grain separates and looks opaque.
  6. Add the water, jaggery, and lime juice, and cover and cook for about 10 minutes on a medium flame, until all the water is absorbed and the rice looks cooked. Sprinkle more water if you’re using a very aged variety of rice.
  7. Garnish with cilantro and coconut. 
  8. Serve hot. 

Comments (7)

  1. Snehal December 7, 2011 at 11:14 am

    Lovely video. This is a much simpler version of masalebhaat – great for any day of the week instead of waiting for a special occasion to make it!

  2. SJ December 7, 2011 at 4:45 pm

    Look who has commented in your earlier bath recipe LOL!

  3. baBa December 7, 2011 at 7:56 pm

    kickass!! you make it look so simple that a dumbo like me can be a chef… (u are showing us fake dreams :D)

  4. Anjali December 7, 2011 at 8:17 pm

    Yes Masale bhaat is a life saver when you have sudden visitors. We use kacha masala instead of kala/ goda masala it gives a subtler flavor. But this sound good for a quicker version. Jaggery and raisin must be adding the unusual to this pot of rice am sure.

  5. Pari December 8, 2011 at 12:26 am

    Excellent work there Saee, very well edited and surely a simplified version for quick cooking.



  6. Anonymous December 8, 2011 at 12:56 pm

    The masale bhaat looks so inviting! Loved the video, good enough to make me crave for that plateful of homemade goodness and easy enough to make tonight! Some tomato saar on the side would make me sing a happy song. Thank You!

    – Priti

  7. Pingback: Top 10 Monsoon Recipes on My Jhola

Leave a comment

Your email address will not be published. Required fields are marked *