Pressure Cooker Maharashtrian Masalé Bhat

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Make an authentic Maharashtrian Masalé bhat in your instant pot or pressure cooker. Goda Masala Recipe for a special spice mix included to make your own fresh spices for this rice.

This is without a doubt, one of my favorite ways to eat rice. I waver between this recipe and the Chicken Biryani recipe but they’re two entirely different things (which means, more reason to eat two variations!) To make this rice, you will first need to make the Maharashtrian Goda Masala recipe here.

Trust me, it’s worth the small effort it takes. The rice itself is simplicity itself, especially if you double up on the Goda Masala and have some left over.As to what vegetables to add, I used cabbage, onion, and green peppers, but you can use any quick cooking vegetable (as in, no artichoke or spaghetti squash) 🙂

As you can see from the list of ingredients below, this Masalé Bhat recipe is simplicity itself.

THE RECIPE STEPS TO MAKING THIS PRESSURE COOKER MAHARASHTRIAN MASALÉ BHAT ARE: 

• Heat oil with a cumin and mustard seeds
• Add vegetables, rice, water, spices
• Cook on Rice setting (typically 12 mins at Low Pressure), allow natural pressure release for 10 mins, release remaining pressure

4.67 from 3 votes

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Pressure Cooker Maharashtrian Masalé Bhat

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Make an authentic Maharashtrian Masalé bhat in your instant pot or pressure cooker. Goda Masala Recipe included to make your own fresh spices for this rice.

Course: Rice, Side Dish

Cuisine: Indian, Maharashtrian

Dietary Consideration: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Cooking Style: Instant Pot/Pressure Cooker

Ease of Cooking: Pour and Cook, Under 30 Mins

Recipe Type: Full Liquids/Soft Foods, Pressure Cooker, RIce

Servings: 6

Calories: 165 kcal

Author: Urvashi Pitre

Ingredients

• 1 tablespoon homemade Ghee or oil
• 1/4 teaspoons cumin seeds
• 1/4 teaspoons Black Mustard Seeds (omit if you don't have)
• 1 cup vegetables chopped (see note)
• 1 cup Basmati Rice rinsed and drained
• 1 1/4 cup water
• 2 tablespoon Goda Masala
• 1 teaspoon Salt
• 1/4 teaspoons Turmeric
• 1/4 cup Spanish peanuts or other roasted peanuts

For finishing

• 1/4 cup cilantro , chopped

US Customary - Metric

Instructions

1. Turn on you Instant Pot and heat on Sauté. Once it's hot, add ghee. To the melted ghee, add the cumin and mustard seeds and let them sputter like popcorn.
2. Add in your vegetables and stir to coat with the flavored ghee.
3. Add rice, salt, water, peanuts, and all spices.
4. Cook on the Rice Setting (Low Pressure, 12 minutes) and let it release pressure naturally for 10 minutes, releasing remaining pressure.
5. Add chopped cilantro and serve. This dish would go well with the Tomato Coconut Soup.

Recipe Notes

★ Did you make this recipe? Don't forget to give it a star rating above! Just click on the stars in the recipe card to rate. 

Some ideas of veggies you can use: cauliflower, peas, green beans, cabbage, broccoli, mushrooms,

Nutrition facts per serving

165kcal | Fat: 5g | Carbohydrates: 27g | Fiber: 1g | Protein: 4g

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.