Recipies

Masu Bhat (मासु भात)

About Masu Bhat (मासु भात)

Masu Bhat, meaning 'Meat and Rice' in Nepali, is a staple and beloved dish in Nepal. It's not just a meal; it's a cornerstone of Nepali cuisine, often served during special occasions, festivals, and as a regular family dinner. The dish highlights the importance of rice and the savory flavors of meat in Nepali culinary traditions.

Picture of Masu Bhat

History

The history of Masu Bhat is intertwined with the agricultural lifestyle and cultural practices of Nepal. Rice cultivation has been central to Nepali agriculture for centuries, and it naturally became the foundation of many meals. The inclusion of meat, whether it be goat, chicken, buffalo, or other available options, reflects the availability and dietary needs of different regions and communities within Nepal. The dish has evolved over time, influenced by various ethnic groups and culinary traditions, but the core concept of serving rice with a meat-based curry remains consistent. While specific historical records about the exact origin of 'Masu Bhat' as a named dish are scarce, the practice of combining rice and meat has undoubtedly been a long-standing tradition, reflecting the practical and social aspects of Nepali life.

Fact 1

Masu Bhat is considered a complete meal in Nepal, providing both carbohydrates from rice and protein from the meat.

How to prepare?

Rice - 2 cupsMeat (goat/chicken/buffalo) - 500 gramsOnions, chopped - 2 mediumTomatoes, chopped - 2 mediumGinger-garlic paste - 2 tablespoonsTurmeric powder - 1 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed chili powder - 1/2 - 1 teaspoon (or to taste)Garam masala - 1/2 teaspoonCooking oil or Ghee - 3 tablespoonsSalt - to tasteFresh coriander, chopped - for garnish

Learn step by step to prepare Masu Bhat

  • 1
    Wash the rice and cook it separately in a rice cooker or pot until it's fluffy.
  • 2
    Heat oil or ghee in a pot and add the chopped onions. Saute until they turn golden brown.
  • 3
    Add ginger-garlic paste and saute for a minute until fragrant.
  • 4
    Add the chopped tomatoes and cook until they are soft and mushy.
  • 5
    Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Saute for a minute.
  • 6
    Add the meat and salt. Stir well and cook for 5-7 minutes until it browns slightly.
  • 7
    Add some water, enough to cover the meat and let it cook until the meat is tender (this may take about 30-40 minutes for goat meat, less for chicken).
  • 8
    Once the meat is tender and the gravy has thickened, add garam masala and simmer for another 2-3 minutes.
  • 9
    Garnish with fresh coriander.
  • 10
    Serve hot Masu Bhat with the cooked rice.
quiz