HomeRiceBiryani / pulaoKhari bhat recipe | kutchi khari bhat recipe | Gujarati masala bhat...

Khari bhat recipe | kutchi khari bhat recipe | Gujarati masala bhat | how to make masala bhat

khari bhat is a very famous dish of Kutch, Gujarat. It is a flavored and tasty rice recipe prepared with regular spices and vegetables. it is a one-pot meal and hence an ideal light dinner recipe and easily appreciated by kids and all age groups. I also share tadka raita recipe to serve with rice. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!

The key to making quickly khari bhat at home are
  • Firstly, use long-grain rice for more rich flavors of pulao. However, you can prepare it with basmati, sona masuri rice, or any long-grain rice.
  • To enhance flavor and original taste, I prepare special masala for khari bhat. But instead of it you can use store bought kutchi garam masala or regular garam masala for bhat.
  • adding vegetables is open-ended and you can add as per your preference. ensure to slice or dice them in the same size and also do not overcook veggies in pulao.
  • To make pulao in kadai rice and water ratio should be 1: 2.5 cups. If you make pulao in a pressure cooker then the rice-water ratio should be 1: 2 cups. This ratio helps to make a perfect non-sticky khari bhat.
  • Lastly, cook pulao on low flame. also, it tastes great when served hot.

Please do visit my other related recipe collection like

Recipe video

Khari bhat recipe | kutchi khari bhat recipe | Gujarati masala bhat | how to make masala bhat

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 15 minutes
Course Meal, Rice
Cuisine Gujarati, Indian
Servings 4


For special masala

  • ½ tsp oil
  • 1 tbsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 star anise
  • ¼ tsp poppy seeds
  • 1 black cardamom
  • 1 inch cinnamon
  • 4 cloves
  • 1 tbsp dry coconut
  • 4-5 black pepper

For khari bhat

  • 1 cup rice
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 dry red chilli
  • ¾ cup chopped onion
  • 2 green chilli slits
  • 1 tsp ginger-garlic paste
  • 1 cup or 2 medium size potato pieces
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Prepared masala
  • 2.5 cup water
  • Salt to taste
  • 1 tbsp lemon juice
  • Some coriander leaves

For raita

  • 1.5 cup dahi
  • ½ tsp roasted cumin powder
  • Salt to taste
  • ½ tsp black salt
  • ½ tsp red chilli powder

For raita tempering

  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ¼ tsp chopped ginger
  • 1 chopped green chilli
  • 4-5 curry leaves
  • Some coriander leaves


Making khari bhat

  • Wash and soak rice for 20 minutes.
  • Now heat tawa, add ½ tsp oil, coriander seeds, cumin seeds, sesame seeds, star anise, poppy seeds, cardamom, cinnamon, cloves, dry coconut and black pepper. Saute on low flame till it becomes slightly brown.
  • Cool down and crush it into fine powder. Keep it aside.
  • Then, add ghee, mustard seeds, cumin seeds, thing, and dry red chili in a pan. Saute it.
  • Now add chopped onion and saute it.
  • Then add green chili slits and ginger-garlic paste. Saute it.
  • Now add chopped potatoes and saute them.
  • Then lower the flame, add turmeric powder, and red chili powder, and prepare the masala. Saute it.
  • Then add soaked rice and saute it.
  • Now add 2.5 cup water, salt to taste, and lemon juice. Mix well and bring it to a boil.
  • Then lower the flame and cook rice for 17-18 minutes on low flame.
  • Serve khari bhat with raita and papad.

Making tadka raita

  • In a mixing bowl curd, roasted cumin powder, salt, and black salt. mix well.
  • Then add red chili powder. Please do not mix it.
  • Now, in a tadka pan, add oil, cumin seeds, chopped ginger, green chili, and curry leaves. Saute it.
  • Add tempering on raita and mix well.
  • Garnish with coriander leaves and serve raita with khari bhat.


  • soak rice only for 20 minutes.
  • when you sauté dry spice, it infuses its flavor into khari bhat. Also, gently grind roasted spices into a fine powder
  • and sauté-soaked rice so ghee coats rice correctly.
  • with 1 cup of rice, take 2.5 cups of water in kadai and pressure cooker with 1 cup of rice take 2 cups of water.
  • Cook bhat on medium-low flame. Do not cook it on high flame.
  • Khari bhat tastes great when it is slightly spicy and served hot.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes




Recipe Rating

Please enter your comment!
Please enter your name here
Captcha verification failed!
CAPTCHA user score failed. Please contact us!
- Advertisment -

Most Popular