This is a tasty, delicious, one-pot meal made with spicy Hatch chili peppers and spicy masala blend. This spicy rice is rich in both spices and heat level, and is vegan too!
Masala bhath is basically a rice cooked with masala or spice powder blend. This particular rice is made with Goda Masala, a popular spice blend from the Maharashtrian region in India. This blend, like many Indian spice mixes, is aromatic, fragrant, and gives tons of flavor. Goda Masala is made with coriander seeds, cumin, Kashmiri red chilies, black pepper, cloves, cinnamon, sesame seeds, bay leaves, star anise, green and black cardamom, poppy seeds, stone flower ( a lichen that is highly aromatic), and coconut. This masala powder is rich in spices as well as heat. I make my own spice mix, but this is available in stores too. With this blend, it is easier to whip up one pot meals often and are usually comforting and packed with flavors!
The star of this rice is Hatch chile! Hatch Chiles are my favorite! This is the specific Chile variety grown in Hatch, New Mexico (and hence the name). They have the Scoville units between 2,500 to 10,000. These peppers can be mild, hot, or extra extra hot too. I have used the hot variety in this recipe. I usually roast them, chop, and freeze them to use later. These are available in roasted and chopped form in grocery stores and are also a great option when Hatch chile is not in season.
These Hatch chile peppers can be used in dips, sauces, and soups. The spicy peppers and corn are a great combo and this Fire Roasted Hatch Chile Soup is made in our home for every Hatch season. With pineapples, Hatch chili makes this wonderful pizza! Hatch chili, potatoes, and cheese pair perfectly well to make this ultimate, comforting grilled cheese!
Generally, extra Thai chilies and chile powders are used in masala bhath preparation. In this recipe, only Hatch chilies contribute to the heat . I have used flame roasted Hatch chilies and about a cup of it, roughly four Hatch chiles. When you have this masala bhath, though the heat is not overwhelming, the presence of heat from the chile would be obvious in every bite. But, I can guarantee that it is so perfect that it would make you go for seconds. If you prefer less spicy version, the quantity of the Hatch chile can be reduced, or serve this with regular or plant based yogurt.
Along with chiles, this rice also has corn and potato in it. I love to squeeze more veggies into a meal. Potatoes and corn also balance out the heat from the Hatch chile. Edamame adds to the protein part. Sweet green peas are also a great option. Peas or any canned beans also work in this recipe. Finally, the squirt of lime juice and cilantro makes this rice heavenly, balancing the flavors in and out!
What I love about this rice is that it is packed with flavors and is a one-pot meal! One-pot meals become the norm when I have a time crunch or when I am lazy. And when it is Hatch Chile season! Check below for some amazing one-pot meals like this masala bhath.
I love spicy food and that flavor kind of dances in your tongue. This Fire Roasted Hatch Chile and Corn Soup and this Fiery Pepper Soup are my favorites. When Christie announced that she is hosting an event "Kicking it up with Spicy Recipes", I decided to share this masala bhath and this is the amazing fit for the theme. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Basmati rice - 1 cup
Salt - 1 tsp
Edamame - 3/4 cup, frozen
Potatoes- 1 cup, cubed
Onion - 1 cup, sliced
Hatch chile - 1 cup, roasted, chopped - 4 count
Corn - 1/2 cup
Goda masala - 3.5 tsp
Lime juice - 1.5 tbsp
Turmeric - 1/8 tsp
Oil - 3 tbsp
Water - 1 and 2/3 cup
Cilantro - 4 tbsp, chopped
Soak the rice for 10 minutes.
Heat the oil in a heavy bottomed pan, add the onions and sauté for 4-5 minutes. When it becomes translucent, add the ginger and garlic, and cook for 30 seconds. Add the cubed potatoes and continue to cook for 2 minutes.
Drain the rice completely. Add the rice, corn, edamame, salt, turmeric, and the Goda masala powder. Mix and add the chopped Hatch green chiles followed by water. Mix thoroughly.
Cover and cook for 6-7 minutes on a lower flame.
Gently fluff, cover and let it rest for another 5 minutes.
Add the lime juice, fluff the rice. Garnish with cilantro.
Serve as such, or with chips and/or yogurt.
Kicking it Up with Spicy Recipes
- Buffalo Chicken Wrap from Hezzi-D's Books and Cooks
- Hatch Chile Masala Bhath from Magical Ingredients
- Jalapeno Popper Crostini from The Spiffy Cookie
- Nigerian Chicken Pepper Soup from Pandemonium Noshery
- Sausage Stuffed Mini Peppers from Art of Natural Living
- Skillet Taco Pasta from A Kitchen Hoor's Adventures
- Spicy Buttermilk Fried Chicken Sliders from Jen Around the World
- Spicy Sage Breakfast Sausage from That Recipe