Masala rice recipe, cauliflower kofta masala rice

Masala rice or masala bhat recipe with cauliflower kofta added to it. With spices and coconut along coriander leaves is ground and added to flavour.

This is adapted from the Maharashtrian masale bhat recipe, I added kofta to make Aj eat this, so if you want to make it simple, you can try making plain without kofta too.

I made this masala rice/ masala bhat for Vikatan Tv project and thought posting now as I am still not back to the routine after my trip to India. Sorry for not responding to your queries especially in Facebook. Will respond in a day or two 🙂.

Masala bhat or masala rice is very spicy and flavourful, totally different from the south Indian masala flavours. I adapted to suit my taste, so this may not be the authentic Maharashtrian masala bhat.

Though I have made kofta first, I recommend to make rice first and then make koftas hot to keep it fresh and tasty. I adapted the recipe from this post.

Step by step pictures

1. Pressure cook potatoes for 2 whistles. Do not over cook. Once done, drain water completely and grate it roughly. Grate cauliflower in a fine grater. I used blender to grind it coarsely. 

In a pan with a teaspoon of oil, add the grated cauliflower and sautee well until soft.

3. Transfer to a mixing bowl. Add boiled, peeled potato. Crumble it. Add bread crumbs, Corn flour, Garam masala, Chat masala, Pepper powder (rest of the ingredients needed for kofta except oil)

4. Mix all the ingredients well and make equal balls out of it.

5. You can deep fry or cook in paniyaram pan until golden and drain over a paper towel.

6. Soak basmati rice for 10 mins. Gather the ingredients coriander seeds, cumin seeds, black pepper, red chilli, cloves, cinnamon, desiccated coconut, coriander leaves under 'To powder' table and powder it without adding water.

7. In a small pressure cooker, add ghee and temper with bay leaf, jeera and cashew nuts. Add rice, completely drained from water.

8. Roast until water evaporates. Add the ground masala powder, give it a quick stir and add 1 & ¼ cups water, turmeric, salt.

9. Bring to boil and keep the flame low and cook for 12-14 mins. Mix in between once.

10. Once done, fluff the rice, transfer to serving bowl. Add the koftas by layering rice and koftas.

Serve hot with simple onion or cucumber raita.  You can garnish with coriander leaves and grated coconut.

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• Veg Kofta in Palak gravy recipe
• Malai kofta recipe- no onion garlic
• Lauki Kofta Recipe | Without deep frying
• Side dish for Chapati | Indian flat breads

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Masala bhat recipe

Masala rice or masala bhat recipe with cauliflower kofta added to it. With spices and coconut along coriander leaves is ground and added to flavour.

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 40 minutes

Servings 3 people

1x2x3x

Cup measurements

Ingredients

• 1 cup Basmati rice
• ¼ teaspoon Turmeric
• 1 teaspoon Ghee
• Salt

Ingredients for kofta

• 1 cup Cauliflower grated
• 2 Potato boiled & mashed
• 2 tablespoon Bread crumbs
• 1 tablespoon Corn flour
• ¼ teaspoon Garam masala
• ¼ teaspoon Chat masala
• ¼ teaspoon Pepper powder
• Salt
• Oil to deep fry or shallow fry

To powder

• 2 teaspoon Coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon Black pepper
• 4 Red chilli
• 2 Cloves
• 1 inch Cinnamon
• 3 tablespoon Desiccated coconut
• ¼ cup Coriander leaves packed

To temper

• 1 tablespoon Ghee
• 1 Bay leaf
• 1 teaspoon Shahi Jeera
• 6 Cashew nuts

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Instructions

• Pressure cook potatoes for 2 whistles. Do not over cook.
• Once done, drain water completely and grate it roughly.
• Grate cauliflower in a fine grater. I used blender to grind it coarsely.
• In a pan with a teaspoon of oil, add the grated cauliflower and sautee well until soft.
• Transfer to a mixing bowl. Add boiled, peeled potato. Crumble it.
• In goes bread crumbs, Corn flour, Garam masala, Chat masala, Pepper powder (rest of the ingredients needed for kofta except oil).
• Mix all the ingredients well and make equal balls out of it.
• You can deep fry or cook in paniyaram pan until golden and drain over a paper towel.
• Soak basmati rice for 10 mins.
• Gather the ingredients under 'To powder' table coriander seeds, cumin seeds, black pepper, red chilli, cloves, cinnamon, desiccated coconut, coriander leaves  and powder it without adding water.
• In a small pressure cooker, add ghee and temper with bay leaf, jeera and cashew nuts.
• Add rice, completely drained from water.
• Roast until water evaporates. Add the ground masala powder, give it a quick stir and add 1 & ¼ cups water, turmeric, salt.
• Bring to boil and keep the flame low and cook for 12-14 mins. Mix in between once.
• Once done, fluff the rice, transfer to serving bowl. Add the koftas by layering rice and koftas.

Video

Notes

• For best tasting koftas, make it hot and fresh after the rice is ready or when the rice is being cooked.
• I have cooked the rice by keeping the flame in low flame. You can choose to give whistle, just give 2 whistles in medium flame.
• Depending on the rice brand and quality, the water quantity may vary slightly.
• For koftas, the mixture should not be gooey. Make it non sticky. Bread crumbs, corn flour are binding agents, so make sure to add it to keep the koftas without breaking while cooking.
• Grate the cauliflower finely, otherwise koftas may break. If grinding, do not grind smooth, it should be just coarsely.
• Instead of pepper powder, you can use red chilli powder too.

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