Vatane bhath or Vatana Bhat is a simple yet delicious one pot meal from Maharashtra. Usually the pulao is made when green peas are in season. But nowadays with the frozen peas available round the year, you can make it any day and any time of the year. The spice paste is a simple green paste which adds a nice flavour and keeps the recipe simple at the same time. When I was going through recipes to make, I came across so many versions of vatane bhath. So this is my version of the recipe adapted from numerous blogs.
The recipe is quite simple with easily available ingredients. This doesn’t have red chilly powder and the flavour is mild. I added some carrots extra to make it colourful, but you can surely omit them. This was one of the pulao made so much earlier. My daughter is a great fan of green peas and so this was a huge hit with her. As it was also mildly spiced, I didn’t have any problem with serving this for her. As usual, I made a tiny portion just for her and she happily finished it off. If making for your kid’s lunch box, you can use regular rice instead of basmati and use a pressure cooker to cook the rice within 30 minutes. Papad goes so well with the rice. Make sure to adjust the water added if you are pressure cooking.
Basmati Rice – 1 cup
Ghee – 2 tbs
Cloves – 2
Fennel Seeds – 1/2 tsp
Star Anise – 1
Cinnamon – 1″ piece
Bay Leaf – 1
Onion – 1
Carrot – 1
Green Peas – 1/4 cup
Pepper Powder – 1/2 tsp
Salt – to taste
Water – 1 cup
Ginger – a small piece
Garlic – 3 cloves
Green Chillies – 2-3
Coriander and Mint – a handful
Grind the ingredients given under to grind to a smooth paste and set aside.
Wash and soak basmati rice for 30 minutes. Drain water and keep it aside.
Heat ghee in a pan and add the whole spices.
Add onions and saute until translucent.
Add in the ground paste and saute for a few seconds until raw smell is gone.
Add the chopped carrots and green peas.
Cover and cook on low flame for 2-3 minutes.
Add the rice and salt and stir for a minute or two.
Add water and cook until 75% done.
Now reduce flame, cover the pan and cook for 10 – 15 minutes or until there is no water left.
Remove from flame and set aside for 10 minutes.
Serve it hot with a side dish of your choice.
Recipes so far in this festival