Vagharelo bhat is a delicious and speedy one-pot meal primarily made from rice, vegetables, and common spices. This flavorful rice dish serves as an ideal light dinner, complementing well with plain curd or masala chaas. What’s great about this no-fuss recipe is that it utilizes ingredients commonly found at home. It’s light, aids digestion, and serves as a healthy, quick-fix meal for children. Give it a try!
- Firstly, use long-grain rice for a richer flavor in your pulao. However, you can prepare it with basmati, sona masuri rice, or any type of long-grain rice.
- Secondly, adding vegetables is open-ended, and you can add them according to your preference. Ensure they are sliced or diced to a uniform size, and do not overcook the veggies in the rice.
- To make rice in a pressure cooker, the rice-to-water ratio should be 1.5:2.5 cups. If you prepare pulao in a kadai, the rice-to-water ratio should be 1.5:3 cups, meaning the quantity of water should be double the quantity of rice in the kadai. This ratio helps in achieving the perfect non-sticky vagharelo bhat.
- Lastly, vagharelo bhat tastes great when served hot with curd and masala chaas.
Vagharelo bhat recipe | Gujarati masala bhat | how to make masala bhat
- 1.5 cup rice
- 2 tbsp ghee
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 8-10 curry leaves
- 2-3 dry red chilli
- 1 cup sliced onion
- 1 tbsp ginger-garlic paste
- 2-3 green chilli slits
- 1 cup sliced tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ cup curd
- 1 cup diced potatoes
- 1 dice carrot
- ¼ cup green peas
- Some coriander leaves
- 1 tsp lemon juice
- Wash and soak the rice for 25-30 minutes.
- In a pressure cooker, heat mustard seeds, cumin seeds, curry leaves, and dry red chili. Sauté for a minute.
- Add sliced onions and sauté until they turn slightly golden brown.
- Mix in ginger-garlic paste and chopped green chili. Sauté the mixture.
- Add tomato slices and salt. Sauté until the tomatoes become soft and pulpy.
- Reduce the flame and add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and garam masala. Mix well.
- Whisk ½ cup of curd until smooth. Add it to the cooker and stir continuously until the oil separates.
- Add diced potatoes, diced carrots, green peas, and coriander leaves. Sauté until they slightly soften.
- Add the soaked rice, 2.5 cups of water, and 1 teaspoon of lemon juice. Mix well.
- Once the water comes to a boil, cover the pressure cooker with its lid. Cook for 1 whistle on medium-low heat.
- Allow the pressure cooker to release its pressure naturally. Then open the lid and serve the vagharelo bhat with curd or masala chaas.
- Soak rice for only 20-25 minutes. Do not over soak it.
- Sauté the onion until it turns slightly brown to impart a caramelized flavor to the rice.
- Cook the tomatoes until they become soft and pulpy.
- Sautéing the spices in oil gives a good color and flavor to the rice.
- Curd enhances the flavor of the rice.
- In a pressure cooker, use 2.5 cups of water for 1.5 cups of rice.
- In open vessels, the water should be twice the quantity of rice.
- 1- whistle on a medium flame.
- Open the pressure cooker when it naturally releases its temperature.