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.
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Khari bhat recipe | kutchi khari bhat recipe | Gujarati masala bhat | how to make masala bhat
Ingredients
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
Instructions
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.
Notes
- 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.
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