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–+ servings

Vagharelo bhat recipe | Gujarati masala bhat | how to make masala bhat

Author Nehas Cook Book
3.50 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 20 minutes
Total Time 45 minutes
Course Main Course, Rice
Cuisine Indian
Servings 5 servings

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.