Maharashtrian Masale/Masala Rice, In A Short-Cut Manner| One-Pot Meal| No-Grind, No Onion-No Garlic Recipe

Remember I told you all once that my paternal grandmother spent a large part of her life surrounded by Maharasthrians? She went on to learn a lot of Maharashtrian recipes, most of which were passed on to my mother and, in turn, me. Masala/masale rice is one such dish from her repertoire. I prepared it for dinner last night.

Masala rice is, traditionally, a no onion-no garlic dish, but you might add them if you want to. Also, I prepared this dish using a short-cut that many Maharasthrians would consider sacrilege. 🙂 Typically, you need to add Maharashtrian goda masala to this dish, but if you don’t happen to have any (I didn’t), you can use garam masala instead. I opted for the garam masala method, which is what my grandma would often do, too. I am sure the authentic version would taste wonderful, but the garam masala version doesn’t taste bad either. In fact, it tastes positively delicious, a simple treat for your tastebuds when they get tired of eating rich pulaos and biryanis.

This is a one-pot meal, easy to put together for dinner when you are in a rush. It is the Maharashtrian version of pulao, I would say, one that does not require any grinding.

Here is how I went about making it…

Ingredients (for 2 people, as a stand-alone dish):

1 glass of rice

1 medium-sized carrot (peeled and chopped into large pieces)

1 medium-sized capscium (chopped into large pieces)

A handful of fresh, green peas

3 green chillies, slit length-wise

10-12 French beans (chopped into large pieces)

1 medium-sized potato (peeled and chopped into large pieces)

A small bunch of fresh coriander, chopped finely

Salt, to taste

2 teaspoons of oil

1 teaspoon mustard seeds

1 teaspoon turmeric powder

Red chilli powder, to taste

2 teaspoons garam masala

4 whole cardamom pods

4 cloves

A 1-inch piece of cinnamon, broken into two

2 bay leaves

A pinch of asafoetida


  1. Wash the rice thoroughly. Drain out the excess water. Keep aside.
  2. Heat the oil in a pressure cooker. Add the mustard seeds and allow them to splutter. Add the asafoetida.
  3. Add the cinnamon, cardamom, cloves and bay leaves. Saute for a minute.
  4. Add the carrots, peas, beans, capsicum, and potato. Saute for 2-3 minutes.
  5. Add the washed rice at this point. Saute everything for 2-3 minutes.
  6. Now, add 2-1/2 glasses of water, salt and red chilli powder to taste, turmeric powder, garam masala, and chopped coriander leaves. Mix well. Let the water come to a boil.
  7. Now, close the pressure cooker. Put on the whistle. Let the rice cook for 2 whistles.
  8. Once the pressure goes down, open the pressure cooker. Serve the rice hot with raita.


  1. You could add fresh, grated coconut to the dish, as a garnish, once it is entirely cooked. That is entirely optional.
  2. A lot of Maharashtrians add cauliflower and brinjals to this dish. I didn’t, because I didn’t have any.
  3. If you want to add onions, you can chop 2 small ones length-wise and add them to the pressure cooker after you add the cinnamon, cardamom, cloves, and bay leaves. Saute them for a minute or so before you put in the other vegetables.
  4. If you do not want to add the chopped coriander leaves while cooking the dish, you could add them after you are done cooking it entirely.

Do you like masala rice?


2 thoughts on “Maharashtrian Masale/Masala Rice, In A Short-Cut Manner| One-Pot Meal| No-Grind, No Onion-No Garlic Recipe

    1. @Perspectivesandprejudices

      I am not very happy with the couple of times we have tried out pulao and rice-based dishes in our electric rice cooker. I prefer making them in a pressure cooker. 🙂

      As for your query, you should use a little less water than you use for cooking plain white rice. For instance, I use 3 glasses of water per 1 glass of rice, ordinarily, for plain rice. For pulao and such dishes, I use about 2.5 glasses of water for 1 glass of rice. No extra for the vegetables. Also, don’t give too many whistles in the pressure cooker – just two, which is enough to cook the rice but not overcook it.


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