20 minute me Masala Bhaat / Veg Pulao CookingShooking Recipe
मसाला भात कैसे बनाते हैं - 20 minute me Masala Bhaat / Veg Pulao CookingShooking Recipe is a easy Indian recipe that serves 2. 800 calories per serving. Recipe by CookingShooking Hindi on YouTube.
Prep: 42 min | Cook: 21 min | Total: 1 hr 18 min
Cost: $8.22 total, $4.11 per serving
Ingredients
- 1 tablespoon Vegetable Oil (neutral oil such as sunflower or canola)
- 2 tablespoons Ghee (clarified butter for rich flavor)
- 1 teaspoon Cumin Seeds (whole seeds)
- 1 teaspoon Mustard Seeds (Marathi moghu; regular mustard seeds work fine)
- 1 large Onion (peeled and sliced)
- 12 leaves Fresh Mint Leaves (roughly 10‑12 leaves, washed)
- 6 leaves Curry Leaves (fresh)
- 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
- 1 medium Tomato (chopped)
- 1 medium Potato (peeled and diced)
- 2 medium Carrot (peeled and diced)
- 4 pieces Green Beans (cut into 1‑inch pieces)
- 0.5 cup Cauliflower (small florets, roughly chopped)
- 1 teaspoon Red Chili Powder (mild, bright red)
- 0.5 teaspoon Kitchen King Spice Blend (Indian garam masala blend)
- 0.25 teaspoon Turmeric Powder (a pinch for color)
- 1 teaspoon Coriander Powder (ground cilantro seeds)
- 0.5 teaspoon Chat Masala (tangy spice mix)
- 1 teaspoon Salt (adjust to taste)
- 1 cup Basmati Rice (washed 2‑3 times, soaked 20 min; long‑grain for fluffiness)
- 1.25 cup Water (adjust if needed; low water because of many vegetables)
- 2 tablespoons Fresh Coriander (Cilantro) (chopped for garnish)
- 1 cup Plain Yogurt (unsweetened, full‑fat preferred)
- 1 small Green Chili (finely chopped; optional for heat)
- 1 cup Water (for raita) (to thin the raita)
Instructions
Heat Cooker and Add Fats
Place the pressure cooker on medium flame, add 1 tbsp oil and 2 tbsp ghee. Let the ghee melt completely.
Time: PT2M
Temperature: medium flame
Temper Seeds
Add 1 tsp cumin seeds and 1 tsp mustard seeds. Stir until they start to pop, about 1 minute.
Time: PT1M
Temperature: medium flame
Sauté Aromatics
Add the sliced onion, 12 mint leaves, 6 curry leaves and 1 tbsp ginger‑garlic paste. Fry, stirring constantly, for 2 minutes to remove raw flavor.
Time: PT2M
Temperature: medium flame
Add Vegetables and Tomato
Stir in the chopped tomato, 1 tsp salt, diced potato, carrot, green beans and cauliflower. Cook for 3 minutes until vegetables are lightly coated.
Time: PT3M
Temperature: medium flame
Introduce Spice Blend
Add 1 tsp red chili powder, 0.5 tsp Kitchen King, 0.25 tsp turmeric, 1 tsp coriander powder and 0.5 tsp chat masala. Mix well for 1 minute.
Time: PT1M
Temperature: medium flame
Add Soaked Rice
Drain the soaked basmati rice and add it to the cooker. Gently stir to coat the grains with the spice mixture.
Time: PT1M
Temperature: medium flame
Add Water and Adjust Salt
Pour in 1.25 cups water, taste and adjust salt if needed. Give the mixture a final stir.
Time: PT1M
Temperature: medium flame
Pressure Cook Until First Whistle
Close the lid securely. Cook on medium flame until the first whistle sounds (about 15 minutes).
Time: PT15M
Temperature: medium flame
Finish Cooking on Low Flame
Reduce the flame to low and cook for an additional 1 minute (2‑3 minutes for larger batches).
Time: PT1M
Temperature: low flame
Natural Pressure Release
Turn off the heat and let the cooker sit untouched for 5 minutes so the pressure drops naturally.
Time: PT5M
Fluff and Rest
Open the cooker, fluff the rice with a fork, sprinkle chopped fresh coriander and optionally a drizzle of ghee. Let it rest for 4‑5 minutes to release excess steam.
Time: PT5M
Prepare Yogurt Raita
In a bowl, combine 1 cup plain yogurt, chopped onion, 1 finely chopped green chili, chopped coriander, 1 tsp salt and 1 cup water. Mix until smooth.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 8 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (ghee, yogurt), Mustard
Ingredient Substitutions
- Instead of Vegetable Oil: none
- Instead of Ghee: Unsalted Butter
- Instead of Cumin Seeds: Coriander Seeds
- Instead of Mustard Seeds: none
- Instead of Onion: Shallot
- Instead of Fresh Mint Leaves: Cilantro
- Instead of Curry Leaves: none
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
- Instead of Tomato: Canned diced tomato
- Instead of Potato: Sweet Potato
- Instead of Carrot: Parsnip
- Instead of Green Beans: Peas
- Instead of Cauliflower: Broccoli
- Instead of Red Chili Powder: Paprika
- Instead of Kitchen King Spice Blend: Garam Masala
- Instead of Turmeric Powder: none
- Instead of Coriander Powder: Coriander seeds ground
- Instead of Chat Masala: Amchur powder
- Instead of Salt: none
- Instead of Basmati Rice: Any long‑grain rice
- Instead of Water: none
- Instead of Fresh Coriander (Cilantro): none
- Instead of Plain Yogurt: Greek yogurt
- Instead of Green Chili: red chili flakes
- Instead of Water (for raita): none
Equipment Needed
- Pressure Cooker
- Stove
- Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon or Spatula
- Mixing Bowl
- Fork
Critical Steps — Do Not Skip
- Heat Cooker and Add Fats
- Temper Seeds
- Sauté Aromatics
- Add Water and Adjust Salt
- Pressure Cook Until First Whistle
- Natural Pressure Release
Chef Tips from the Video
- Use aged basmati rice for the best fragrance and grain separation.
- Add a pinch of saffron soaked in warm water for a luxurious color and aroma.
- Fry a handful of thinly sliced onions separately and garnish for extra crunch.
Troubleshooting
Rice turns mushy.
Reduce the water by ¼ cup next time; ensure the rice is well drained after soaking.
Rice is undercooked.
Add an extra ¼ cup water and cook for another minute after the first whistle.
Spices taste raw.
Fry the aromatics and spices a little longer (up to 3 minutes) before adding rice.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat gently on stovetop with a splash of water.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the rice and chop all vegetables up to 2 hours ahead; keep refrigerated.
- Raita can be prepared a few hours in advance and kept chilled.
- Reheat leftover Masala Bhat on a skillet with a splash of water to restore fluffiness.
Frequently Asked Questions
What is the cultural significance and history of Masala Bhat in Indian cuisine?
Masala Bhat, a spiced rice pulao, is a staple comfort food across North India, often prepared for quick lunches or festive gatherings. It reflects the Indian tradition of turning plain rice into a flavorful one‑pot meal using locally available vegetables and spices.
What are the traditional regional variations of Masala Bhat in Indian cuisine?
In Maharashtra, Masala Bhat may include peanuts and coconut, while in South India it often features mustard seeds, curry leaves, and sometimes tamarind. The core idea—spiced rice with vegetables—remains the same across regions.
How is Masala Bhat traditionally served in Indian households?
It is typically served hot, garnished with fresh coriander and a dollop of ghee, alongside a cooling yogurt raita or plain curd. It can be a standalone meal or paired with pickles and papad.
On what occasions is Masala Bhat traditionally prepared in Indian culture?
Masala Bhat is popular for everyday family meals, but it also appears at informal gatherings, picnics, and during festivals like Ganesh Chaturthi where quick, satisfying dishes are appreciated.
What makes Masala Bhat special or unique in Indian cuisine?
Its uniqueness lies in the balance of aromatic spices, fresh herbs like mint and curry leaves, and the use of a pressure cooker to achieve fluffy rice in minutes, making it both flavorful and time‑efficient.
What are the most common mistakes to avoid when making Masala Bhat at home?
Common errors include using too much water, not sautéing the spices long enough, and opening the pressure cooker before the whistle. Each mistake can lead to mushy rice or muted flavor.
Why does this Masala Bhat recipe use a pressure cooker instead of a regular pot?
The pressure cooker cooks the rice and vegetables quickly while sealing in flavors, resulting in a fluffy, well‑infused pilaf in about 15 minutes, which is faster than the traditional stovetop method.
Can I make Masala Bhat ahead of time and how should I store it?
Yes, you can prepare it a day ahead. Store the rice in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water. Raita keeps well chilled for the same period.
What texture and appearance should I look for when making Masala Bhat?
The rice should be separate, fluffy, and slightly glossy from the ghee, with visible specks of herbs and vegetables. It should not be soggy or clumped together.
How do I know when Masala Bhat is done cooking?
The rice is done when the pressure cooker whistles once, the flame is reduced, and after a brief low‑heat finish the grains are tender and no excess water remains. A quick taste test should reveal fully cooked vegetables and rice.
What does the YouTube channel CookingShooking Hindi specialize in?
The YouTube channel CookingShooking Hindi focuses on easy, home‑style Indian recipes presented in Hindi, often using everyday kitchen tools and emphasizing quick, flavorful meals for busy families.
How does the YouTube channel CookingShooking Hindi's approach to Indian cooking differ from other Indian cooking channels?
CookingShooking Hindi prioritizes minimal prep, one‑pot techniques, and relatable storytelling, whereas many other channels may showcase elaborate plating or gourmet twists. The channel aims for practicality over perfection.
Last updated: August 25, 2026
