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!
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
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