Gujarati Khari Bhat or masala bhat is a spicy colourful pulao which is really simple to make. When I was reading so many blogs for recipes, I found that as with every recipe, there were so many versions each special in their own way. I put together a recipe after reading those and came up with my own version. I found that one recipe mentioned adding curry leaves and peanuts which sounded so good. So I incorporated it in my recipe. As for the vegetables, add whichever you prefer. The spice is really simple and adding red chilly powder depends on one’s taste. As I made it for Sruti, I kept it mildly spicy. But if serving for adults, increase the quantity. Also add some chopped green chillies for the zing.
Like every rice variety, the ingredient list looks so huge and intimidating. But trust me, they are just the usual staples we use in rice recipes and the procedure is really simple. When I made this recipe on a holiday, I guess it was October 1st, Sruti was really hungry. Even I was hungry as I didn’t have any of my dishes until 1 PM. When I opened the pan of the khari bhat, the smell of pulao was so inviting, I just wanted to forget about my diet and start relishing that bhat. But I controlled myself and served it for Sruti while I ate my usual chicken roast. Yes, chicken roast could become boring when you have it daily. Sruti loved the rice so much, she was teasing us with her Hmmm! Yummy!
Ingredients:
Basmati Rice – 1 cup
Water – 2 cups
Salt – to taste
Ghee – 2 tbs
Peanuts – 2 tbs
Cashew Nuts – 1 tbs
Clove – 2
Star Anise – 1
Bay Leaf – 1
Curry Leaves – 2 sprigs
Cinnamon – 1 small Piece
Ginger Garlic Paste – 1 tbs
Green Chilly – 1
Onion – 1
Tomato – 1
Potato – 1 small
Carrot – 1 small
Beans – 3-4
Peas – 1/4 cup
Paneer – 3-4 cubes
Red Chilly Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Coriander Leaves For Garnish
Procedure:
Wash and soak rice for 30 minutes.
Drain water and set it aside.
In a pan, heat ghee and roast peanuts and cashew nuts. Remove them and set aside for garnish.
Add whole spices to the ghee and roast for half a minute on low flame.
Add onions and saute until translucent.
Add tomato, red chilly powder, cumin powder, coriander powder, turmeric powder and all the vegetables.
Add salt enough for the vegetables and mix well.
Cover and cook on low flame for 5 minutes. Stir it at regular intervals to avoid the bottom getting burned.
Add the rice and give it some mix.
Add water and salt for the rice.
Once the water starts boiling, cover and cook on low flame for 15 minutes. Give a stir every five minutes. Add paneer at the last five minutes.
Once done, remove from flame and set aside for 10 minutes.
Garnish with cashew, peanuts and coriander leaves and serve it hot.
Recipes so far in this festival
Kaju Pulao from Andhra Pradesh
Kharzi Pulao from Arunachal Pradesh
Khari Bhat - Gujarathi Masala Bhat Recipe
Ingredients
- Basmati Rice - 1 cup
- Water-2 cups
- Salt - to taste
- Ghee - 2 tbs
- Peanuts - 2 tbs
- Cashew Nuts - 1 tbs
- Clove-2
- Star Anise-1
- Bay Leaf - 1
- Curry Leaves-2 sprigs
- Cinnamon -1 small piece
- Ginger Garlic Paste - 1 tbs
- Green Chilly - 1
- Onion - 1
- Tomato-1
- Potao - 1 small
- Carrot - 1 small
- Beans - 3-4
- Peas - 1/4 cup
- Paneer - 3-4 cubes
- Red Chilly Powder-1 /2 tsp
- Cumin Powder - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Coriander Leaves for garnish
Instructions
- Wash and soak rice for 30 minutes.
- Drain water and set it aside.
- In a pan, heat ghee and roast peanuts and cashew nuts. Remove them and set aside for garnish.
- Add whole spices to the ghee and roast for half a minute on low flame.
- Add onions and saute until translucent.
- Add tomato, red chilly powder, cumin powder, coriander powder, turmeric powder and all the vegetables.
- Add salt enough for the vegetables and mix well.
- Cover and cook on low flame for 5 minutes. Stir it at regular intervals to avoid the bottom getting burned.
- Add the rice and give it some mix.
- Add water and salt for the rice.
- Once the water starts boiling, cover and cook on low flame for 15 minutes. Give a stir every five minutes. Add paneer at the last five minutes.
- Once done, remove from flame and set aside for 10 minutes.
- Garnish with cashew, peanuts and coriander leaves and serve it hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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I love the crunch of peanuts and cashews in this rice , curry leaves are interesting in this rice , and I love that flavour too .
Glad Shruti enjoyed these , she is lucky to try all these interesting variations , most kids her age don’t even want to try .
Khari bhath looks like a colorful and wholseome pulao. I understand why you were about to loose your resolve.
nevrer heard of this dish, Gayathri ! but surely sounds appetitising.. good pics too…
Both peanuts and cashews would have added a nice crunch to the dish.. Such a lovely Ric bhat!!
Yummy looking masala bhat, love the addition of peanuts and cashew nuts at the end. Good one.
Even I like the combination of curry leaves and peanuts. Sruti must be having an amazing time relishing all these. So yummy
Khari bhat looks so inviting. Love the cashews and peanuts on it. My daughter would lap it up happily. Bookmarking!
I made something so similar that also included moong dal. The bowl looks so tempting very good to know sruti liked it.
My kids love the crunch of peanuts and cashews in pulaos and so it is must if I want them to eat 🙂 This one looks so inviting. Glad Sruti enjoyed it.
never heard of this.. so unique to add both cashews and peanuts… must have been very tasty…
The colour of this masala bhat is so so inviting. I agree even though the list looks long it is usually the usual ingredients we have. Beautiful garnish.
Khari Bhat looks very delicious and inviting! I love the combination of curry leaves and peanuts! Thank you for sharing