Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat |
by Tarla Dalal
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This recipe has been viewed 177079 times
Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | with amazing 23 images.
Gujarati masala bhaat is a classic Gujarati rice dish, which is tradionally made in a pressure cooker and eaten as a one dish meal. It super easy to make, if you are an amateur cook you should basically start with this khaari bhaat as I am sure you cannot go wrong with this one.
We have made Gujarati masala bhaat using the most basic ingredients. Each and every ingredient to used to make khaari bhaat would definitely be available in your household pantry. The use of a pressure cooker in this recipe helps to decrease the cooking time.
All you need to do to make this quick khari bhat is to dump all the ingredients in the pressure cooker and its is quickly ready to be relished!! I usually make Gujarati masala bhaat at home for dinner along with Gujarati kadhi. Kadhi and masala bhaat go really well together. Here, we haven’t used excessive quantity of masala, yet you can changed the quantity of masalas according to your preference.
This is a warm and moderately spiced rice dish that is ideal for a cold, rainy day! Gujarati masala bhaat is a very indigenous, gujarati version of the ubiquitous vegetable pulao, which gets a very luscious aroma and taste due to the cooking together of rice, veggies and ghee. Feel free to use any vegetables of your choice. However, remember not to keep stirring often, to avoid the rice grains from crumbling. Use hot water to speed-up the cooking process.
Learn to make Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | with detailed step by step recipe photos and video below.
- To make gujarati masala bhaat, clean, wash and soak the rice in enough water for atleast 30 minutes. Drain and keep aside.
- Heat the ghee in pressure cooker, add the cloves, cinnamon and cumin seeds.
- When the seeds crackle, add the asafoetida, potatoes, green peas, carrots and salt and sauté on a medium flame for 3 to 4 minutes.
- Add the turmeric powder, chilli powder, garam masala and rice, mix well and sauté on a medium flame for another 5 minutes.
- Add 3½ cups of hot water and salt and mix well. Pressure cook for 2 whistles.
- Serve the gujarati masala bhaat hot with fresh curd.
Gujarati Masala Bhaat, Khaari Bhaat recipe with step by step photos
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To prepare Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | pick, clean and wash around 1 ½ cups of rice thoroughly. You can use any variety of rice, we have used Basmati.
Soak in enough water for at least 30 minutes. Cover with a lid and keep aside.
Drain the rice with the help of a strainer and keep aside.
To temper Khari bhaat | Gujarati vagharelo bhaat, heat the ghee in a pressure cooker. Ghee can be swapped with oil for a vegan version.
Once the ghee is hot and melts, add the cloves.
Add cinnamon. These whole spices elevate the flavor of Gujarati masala bhaat recipe.
Add cumin seeds.
When the seeds crackle, add asafoetida.
Add potatoes. Jains can skip adding potatoes to prepare Gujarati Masala Bhaat.
Add green peas.
Add carrots. Add any veggies of your choice. Onions, tomatoes, french beans, capscium can also be used to make Gujarati Masala Bhaat more delicious.
Add salt enough to season the veggies. It also fastens the cooking process of the vegetables. Mix well and sauté on a medium flame for 3 to 4 minutes.
Add turmeric powder.
Add chilli powder. Add more or less as per your spice preference.
Add garam masala.
Add soaked and drained rice. You can even prepare masala bhaat using leftover rice.
Mix gently and sauté on a medium flame for another 5 minutes.
Add 3½ cups of hot water and salt.
Mix well, so the veggies, masala and rice are uniformly mixed. For an added crunch, you can add peanuts or cashew nuts after toasting.
Close the lid and pressure cook for 2 whistles.
Mix Gujarati masala bhaat | khaari bhaat | quick khari bhat | well.
Serve Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | immediately.
Nutrient values (Abbrv) per serving
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