Goda Masala Bhaat

Goda masala bhaat is comfort food with a quiet complexity — sweet, warm, and aromatic. We make it the way our mother wrote it in her diary: patient tempering, then a measured spoon of goda masala so the rice never turns bitter.

Ingredients (serves 4)

• 2 cups basmati or ambe mohar rice, washed and soaked 20 minutes
• 2 tbsp ghee or oil
• 1 tsp mustard seeds, 1 tsp cumin
• 1 onion, thinly sliced
• 1–2 green chillies, slit
• 1½ tsp Apurvaai Goda Masala
• ½ tsp turmeric, salt to taste
• Handful of fresh coriander, grated coconut to finish

Method

1. Heat ghee. Crackling mustard and cumin, then soften the onion until golden.
2. Add chillies, turmeric, and goda masala. Stir 20–30 seconds so the spices bloom without burning.
3. Drain rice, fold in gently, then add 3½ cups hot water and salt.
4. Cover and cook on low until the grains are fluffy. Rest 5 minutes off heat.
5. Finish with coriander and coconut. Serve with dahi or batata bhaji.

Tip: if your goda masala is freshly ground, start with 1 teaspoon and taste — Apurvaai’s blend is fragrant enough that a little goes far.