Rasiya Bhat is a spicy, flavorful, and comforting one-pot rice dish made using rice, vegetables, and a blend of everyday Indian spices. This slightly tangy and aromatic preparation is quick to make and perfect for days when you want something tasty yet light on the stomach. The dish pairs wonderfully with crispy papad, plain curd, or a glass of refreshing masala chaas, making it a wholesome and satisfying meal.
The best part about this simple recipe is that it requires no fancy ingredients — everything you need is usually available in your kitchen. The combination of spices and tamarind water gives Rasiya Bhat its signature flavor — mildly tangy, slightly spicy, and deeply comforting. It’s easy to digest, making it a great choice for children or anyone looking for a light and nourishing meal.
Whether you’re craving something homely for dinner or need a quick meal option after a busy day, Rasiya Bhat is a perfect choice. Try it once, and it’s sure to become a regular favorite in your kitchen!
- Firstly, always use small-grain rice for a richer and more authentic flavor in your Rasiya Bhat. However, you can also prepare it using khichadiya rice or any variety of long-grain rice available at home.
- Secondly, the choice of vegetables is completely flexible — feel free to add your favorites. Just make sure all vegetables are evenly sliced or diced to ensure uniform cooking. Avoid overcooking them, as they should retain a slight crunch and freshness in the dish.
- For cooking the rice in a kadai, maintain a rice-to-water ratio of 1:6 cups. Rasiya Bhat has a slightly porridge-like texture, so a bit of extra water helps achieve the right consistency. Always use hot water while cooking to preserve the flavor, aroma, and color of the masala.
- Lastly, Rasiya Bhat, also known as vagharelo bhat, tastes best when served hot, accompanied by crispy papad, plain curd, or a glass of chilled masala chaas. It’s a perfect comfort meal that balances taste and warmth in every bite.
Recipe video
Rasiya bhat recipe | Gujarati rasiya bhat | masala bhat
Ingredients
- 1 cup small grain rice
- 2 tbsp oil
- 2 tbsp + 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 inch cinnamon
- 3 cloves
- 1 bay leaf
- Some curry leaves
- 2 dry red chilli
- 2 tbsp peanut
- 10-12 garlic cloves
- 1 cup chopped onion
- 2-3 green chilli
- 1 cup chopped tomatoes
- ½ tsp turmeric powder
- Salt to taste
- 2 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp pavbhaji masala
- 1 tsp kasuri methi
- 1 cup potatoes pieces
- ½ cup green peas
- 6 cup hot water or as required
- ½ cup tamarind water
- Some coriander leaves
Instructions
- Take 1 cup small-grain rice, wash it well, and soak it in water for 20 minutes.
- In a mortar and pestle, add 10–12 garlic cloves, a pinch of salt, and 1 teaspoon red chilli powder. Crush well to make a Kathiyawadi garlic chutney and keep it aside.
- In a mixing bowl, add the prepared garlic chutney, 1 cup chopped tomatoes, ½ teaspoon turmeric powder, salt to taste, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, 1 teaspoon pav bhaji masala, 1 teaspoon kasuri methi, and a little water. Mix well to form a masala paste. Keep it aside.
- In another bowl, add a lemon-sized piece of tamarind and pour hot water over it. Soak for 20 minutes until soft. Extract the pulp and strain the water to get tamarind water. Keep it aside.
- Heat 2 tablespoons oil and 2 tablespoons ghee in a kadai. Add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1-inch cinnamon stick, 3 cloves, 1 bay leaf, a few curry leaves, and 2 dry red chillies. Sauté until aromatic.
- Add 2 tablespoons peanuts and sauté until they turn slightly golden brown.
- Add 1 cup chopped onions and 2–3 slit green chillies. Sauté until onions turn soft and translucent.
- Now add the prepared tomato masala paste and cook until the tomatoes become soft and pulpy.
- Drain the soaked rice and add it to the kadai. Sauté the rice gently for a minute to coat it well with the masala.
- Pour in 6 cups of hot water and add salt as needed. Mix well.
- Once the mixture starts boiling, cover with a lid and cook on medium flame for 20–22 minutes, or until the rice is cooked perfectly.
- Open the lid and pour in ½ cup tamarind water. Mix gently.
- Finally, drizzle 1 tablespoon ghee on top and sprinkle some fresh coriander leaves. Mix well.
- Rasiya Bhat is ready! Serve hot with papad and curd.
Notes
- Use small-grain rice for Rasiya Bhat.
- Soak the rice for only 20 minutes — do not over-soak it.
- Tamarind water enhances the flavour of Rasiya Bhat.
- Cook the masala paste with tomatoes until the tomatoes become soft and pulpy.
- Sautéing the rice in oil and ghee gives it a soft texture.
- For 1 glass of rice, use 6 glasses of water — this ratio is perfect for Rasiya Bhat.
- Always use hot water while cooking Rasiya Bhat.
- Cook Rasiya Bhat on a medium flame.
- Add tamarind water once the rice and vegetables are properly cooked.