Masale Bhaat is a traditional Maharashtrian rice dish made with mixed vegetables and a warm spice blend called Goda Masala, that gives it its unique flavor.

Masale bhaat served in a white plate with a golden spoon on it accompanied by raita in a small bowl and coriander leaves on the side.

I love making quick and healthy one-pot rice dishes at home from paneer pulao, to vegetable masala khichdi. Today, I am sharing an authentic Maharashtrian Masalé bhat recipe made in Instant Pot or Stovetop pressure cooker. This dish is very similar to my tendli bhaat and gets its signature flavor from the aromatic goda masala spice blend.

Ingredients

Rice: I used Basmati rice, but traditionally, short-grain rice like Ambemohar rice and Surti kolam rice is used. You can also use sona masoori rice.
Vegetables: Onions, carrots, green peas, and potatoes. You can also use Ivy gourd (tendli), eggplant, or cauliflower.
Spices: Goda is the star ingredient, I used store-bought K-pra brand goda masala. Cumin seeds, mustard seeds, red chili powder, turmeric, and coriander powder.
Coconut: Use freshly grated coconut for the best flavor.

How to Make Masale Bhaat in Instant Pot

Press SAUTE mode on the Instant Pot. Add 2 tablespoons of oil (or ghee), and once it's hot, add 1 bay leaf, 1 teaspoon mustard seeds, and ½ teaspoon cumin seeds, let them splutter.

Next, add 1 green chili, 1 teaspoon grated ginger, 1 stalk of curry leaves, 1 pinch of asafetida. Stir and saute for a few seconds.

Step to saute mustard seeds, cumin seeds in the instant pot pressure cooker collage

Add 1 small finely chopped onions, and saute till they turn soft and translucent. Next, add 2 cups of diced mixed veggies (potato, green peas, and carrots). You may add tendli, cauliflower, and eggplant, along with spices such as 2-2.5 teaspoons of goda masala, ½ teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt. Sauté for a minute.

Step to saute onions and veggies along with spices collage

Next, add 1 cup of rinsed basmati rice, saute for 1 minute, and then add 1.5 cups of water, and mix everything well.

Press the CANCEL button on the Instant Pot. Close the lid on the pot, and turn the valve from VENTING to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes. When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually.

Remove the lid. Add 1 tablespoon of ghee, 8-10 roasted cashews (optional), 2 tablespoons of fresh shredded coconut, and 2 tablespoons of coriander leaves. Gently mix everything together.

Cooked masale bhaat in the coker garnished with coriander leaves and coconut collage.

Maharastrian-style Masale Bhath is ready.

Stovetop Pressure Cooker

Follow the same steps as the Instant Pot, close the pressure cooker lid, and place a whistle. Cook for two whistles on medium flame. All other steps remain the same.

Serving Suggestions

Serve Masale bhaat with some papad, pickle cucumber raita, masala chaas, and corn pomegranate salad.

Variations

Other Veggies: You can use other veggies like eggplant, cauliflower, tondli (ivy-gourd), etc.
Goda Masala: Use Homemade goda masala for the best flavor, but you can use store-bought one as well. I like the K-pra brand goda masala. When I am running out of goda masala, I use K pra brand kolhapuri masala as a substitute, tastes so good.
Other Grains: You can substitute basmati rice with other grains like quinoa or millets.

Masale bhaat served in a white plate accompanied by raita in a small bowl and coriander leaves on the side.

More Instant Pot Indian Rice Recipes

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