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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.

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Recipe video

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Soaking time 15 mins
Course Meal, Rice
Cuisine Gujarati, Indian
Servings 4

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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