Instant Pot Masale Bhaat

An easy one pot meal using rice, vegetables and a special spice blend called Goda masala. 

This recipe for Masale Bhaat comes together perfectly in the Instant Pot and is best enjoyed with some yogurt on the side. 

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One pot meals are such great saviors on busy days. May it be weeknight meals or weekend lunch, these recipes are always handy.

Rice is an ingredient that fits so many requirements. It is easy to make, can be made using one pot and can be served in SO many different ways. 

From pulao or biryani to simple recipes like lemon rice or fried rice all have the same core ingredient but taste so varied. Rice is easy to make in the instant pot, pressure cooker or even a pan. This versatility of the grain is my favorite. 

Masale Bhaat is one such recipe. It is a pulao or a mixed vegetable and rice preparation that is made with a special blend of spices. It comes together wonderfully in the instant pot and is totally customizable. 

What is Masale Bhaat?

A popular Maharashtrian dish made using rice, Masale Bhaat is often served at Maharashtrian weddings and other religious gatherings. It is also a recipe that is generally made on Ganesh Chaturthi.

It is a kind of a pulao made using rice, vegetables like eggplant, peas, potatoes and carrots along with a spice blend called goda masala. This spice blend adds a lot of taste and flavor to the rice. 

For a meal, this rice can be served with yogurt, raita or even kadhi. Add in some papadam and pickle and you have a complete meal!

While this recipe is popular at weddings; it is also a great tiffin meal or lunch box option. Super flavorful by itself, it does not need a lot sides making it easy to carry in a box.

Ingredients

Rice: This recipe for Masale Bhaat can be made using either long basmati rice or short grain rice like ambe mor or kali jeera. 

While any kind of white rice works for the recipe, pick a variety that will not become very dry on cooking. That way the end result is moist and can be eaten without a need of a side. 

Plus, the water in this recipe is slightly more than a biryani recipe. This is because the grains need not be totally separate in this one. 

Vegetables: A mix of vegetables is generally used in the recipe. The MOST popular vegetables are eggplant, carrots, ivy gourd(tendli), peas, cauliflower and potatoes. 

Use a mix of all of these or pick your favorites. However, try not to skip the eggplants in this recipe. They give a lot of taste to the recipe. 

If you make the same recipe with just eggplants, it will become the popular Vangi Bhaat recipe. And adding just ivy gourd you can make tendli Masale Bhaat. 

Goda masala: A special spice blend called Goda Masala is used in this Masale Bhaat recipe. This can be bought from the Indian store or Amazon or made at home. I have used the store bought masala in this recipe.  

Oil: Any neutral oil will work for this recipe. Making it in ghee is an option too. 

Spices and seasonings: The recipe for Masale Bhaat uses garlic, ginger, green chili and curry leaves for flavor. 

The seasonings include salt and turmeric powder. Most of the flavor is in the goda masala and so not too many things are added here. 

The rice is topped with shredded coconut and cilantro. It tastes BEST with these. Try not to skip the coconut. 

Using the Instant Pot for the recipe

The Instant Pot works wonderfully in the recipe. It helps make everything in one pot and under 30 minutes. 

I like to use it as I can add all the vegetables, rice and spices to it and cook them all together. No need to cook the rice and vegetables separate. 

However, the recipe can also be made in the regular pan. Cook the rice in a pan or pressure cooker and add it to the other ingredients after they have been cooked separate. This takes longer than the Instant Pot method but works fine. 

Tips and Notes

• Use any long grain or short grain white rice for this Masale Bhaat recipe. Basmati, Ambe Mor or Kali Jeera works well. If using brown rice, adjust the cooking time to 22 minutes on the Instant Pot. 

• To make this recipe in a jiffy, use any frozen vegetable mix you have at hand. Add some eggplants if you can. 

• The Masale Bhaat is Vegan if made with oil. It can also be made with ghee but does not remain Vegan. 

• Sauté all the spices in oil before adding any water to the instant pot. This ensures the spices become flavorful and result in a flavorful recipe. 

Method

1- Set the Instant Pot to Sauté mode and heat oil in it. 

2- Once hot, add mustard seeds and asafetida. Wait for the mustard seeds to pop.

3- Add ginger and garlic and sauté till the raw flavor vanishes. 

4- Next add slit green chili and curry leaves. Sauté for a couple of seconds.

5- Add sliced onions and cook them for 5-6 minutes, till soft.

6- Next add in the Goda Masala and turmeric powder. Season with salt and sauté the masalas for a minute.

7- Now add the tomatoes and coo them for a few minutes till soft. 

8- Tip in the mixed vegetables. 

9- The eggplants go in next. 

10- Add the rice and mix well. 

11- Now add the water and mix. Close the lid of the Instant Pot and pressure cook on high for 5 minutes. Let the pressure release for 5 minutes after and open the Instant Pot. 

12- Fluff the rice. Serve hot topped with chopped cilantro and shredded coconut. 

Yield: 3

Author: Smruti

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Instant Pot Masale Bhaat

An easy one pot meal using rice, vegetables and a special spice blend called Goda masala. This recipe for Masale Bhaat comes together perfectly in the Instant Pot and is best enjoyed with some yogurt on the side.

Prep time: 15 MinCook time: 5 MinInactive time: 10 MinTotal time: 30 Min

Ingredients

• White Rice 1 ½ cup
• Chopped Mixed Vegetables 1 cup (Potato, carrots, cauliflower, peas)
• Diced Eggplant ½ cup
• Sliced Onion ½ cup
• Tomato ¾ cup, diced
• Ginger 1 inch piece, grated
• Garlic 2 cloves, peeled and diced
• Curry Leaves 4-5
• Green Chili 1 slit lengthwise
• Mustard Seeds ¼ tsp
• Asafetida a pinch
• Turmeric Powder ½ tsp
• Goda masala 1 ½ tbsp
• Salt 1 ½ tsp
• Oil 1 ½ tbsp
• Water 2 ¼ cup
• Cilantro to top
• Shredded coconut 2-3 tablespoon to top

Instructions

1. Set the Instant Pot to Sauté mode and heat oil in it.
2. Once hot, add mustard seeds and asafetida. Wait for the mustard seeds to pop.
3. Add ginger and garlic and sauté till the raw flavor vanishes.
4. Add slit green chili and curry leaves. Sauté for a couple of seconds.
5. Add sliced onions and cook them for 5-6 minutes, till soft.
6. Next add in the Goda Masala and turmeric powder. Season with salt and sauté the masalas for a minute.
7. Now add the tomatoes and coo them for a few minutes till soft.
8. Tip in the mixed vegetables.
9. The eggplants go in next.
10. Add the rice and mix well.
11. Now add the water and mix. Close the lid of the Instant Pot and pressure cook on high for 5 minutes. Let the pressure release for 5 minutes after and open the Instant Pot. Fluff the rice.
12. Serve hot topped with chopped cilantro and shredded coconut.

Notes:

• Use any long grain or short grain white rice for this Masale Bhaat recipe. Basmati, Ambe Mor or Kali Jeera works well. If using brown rice, adjust the cooking time to 22 minutes on the Instant Pot. 
• To make this recipe in a jiffy, use any frozen vegetable mix you have at hand. Add some eggplants if you can. 
• The Masale Bhaat is Vegan if made with oil. It can also be made with ghee but does not remain Vegan. 
• Sauté all the spices in oil before adding any water to the instant pot. This ensures the spices become flavorful and result in a flavorful recipe. 

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