Vagharela Bhaat, Vagharelo Bhaat From Leftover Rice
by Tarla Dalal
vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with 23 amazing images.
vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style is a quick fix rice delicacy. Learn how to make vagharelo bhaat from leftover rice.
To make vagharela bhaat, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds. Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot with fresh curd.
No waste, no haste! Here is an easy and tasty dish that can be made in a jiffy with leftover rice. If you don’t have left over rice, learn how to make the perfect cooked rice. And then just a few common spices from the typical Gujarati masala dabba are used to perk up the flavours and hue of this masala bhaat Gujarati style.
Serve this Gujarati stir fried rice for lunch or dinner with a bowl of fresh curds, to complement the spicy nature of this delicacy. This rice commonly features for breakfast too in many Gujarati households.
Tips for vagharela bhaat. 1. After sautéing the onions, ½ cup chopped tomatoes can be added and cooked for 2 to 3 minutes. However, remember that this will make the rice slightly mushy. 2. Most Gujarati’s also add a pinch of sugar like they add in everyday sabzis. However it is optional and you can avoid it. 3. If you are cooking the rice and not using left over rice, then ensure to cook it completely on a flat plate so each grain of rice is separate.
Enjoy vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with step by step photos.
Vagharela Bhaat, Vagharelo Bhaat From Leftover Rice recipe - How to make Vagharela Bhaat, Vagharelo Bhaat From Leftover Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Vagharela Bhaat
4 cups leftover cooked rice (chawal)
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
2 pinches asafoetida (hing)
1/2 cup sliced onions
1/4 tsp turmeric powder (haldi)
1/2 tbsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
For Serving
fresh curd (dahi)
For vagharela bhaat
- For vagharela bhaat
- To make {span class="bold1"}vagharela bhaat{/span}, heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
- Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds.
- Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve the {span class="bold1"}vagharela bhaat{/span} hot with fresh curds.
Vagharela Bhaat Video by Tarla Dalal
If you like vagharela bhaat
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What is vagharela bhaat made of?
- Vagharela bhaat is made of 4 cups leftover cooked rice (chawal), 1 1/2 tbsp oil, 1 tsp mustard seeds ( rai / sarson), 8 to 10 curry leaves (kadi patta), 2 pinches asafoetida (hing), 1/2 cup sliced onions, 1/4 tsp turmeric powder (haldi), 1/2 tbsp chilli powder, salt to taste and 2 tbsp finely chopped coriander (dhania).
How to cook rice
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To soak rice, we need 1 1/4 cups raw rice (chawal). Whether purchasing rice in bulk or in a packaged container, make sure that there is no evidence of moisture and dirt in the rice. The grains should look uniform in shape, size and colour.
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Clean and wash the rice thoroughly with enough water.
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Learn how to make rice in detail.
How to make vagharela bhaat
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To make vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style, heat 1 1/2 tbsp oil in a deep non-stick pan.
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Add 1 tsp mustard seeds ( rai / sarson).
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When the seeds crackle, add 8 to 10 curry leaves (kadi patta).
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Add 2 pinches asafoetida (hing).
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Saute on a medium flame for 10 to 15 seconds.
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Add 1/2 cup sliced onions. If you wish, you can finely chop them. Jains can avoid the use of onions.
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Sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/2 tbsp chilli powder.
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Saute on a medium flame for 10 to 15 seconds.
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Add 4 cups cooked rice.
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Add salt to taste. The cooked rice usually has salt added while cooking. So add salt sparingly.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
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Serve vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style hot with fresh curds.
Tips for vagharela bhaat
-
After sautéing the onions, ½ cup chopped tomatoes can be added and cooked for 2 to 3 minutes. However, remember that this will make the rice slightly mushy.
-
Most Gujarati’s also add a pinch of sugar like they add in everyday sabzis. However it is optional and you can avoid it.
-
If you are cooking the rice and not using left over rice, then ensure to cook it completely on a flat plate so each grain of rice is separate.
| Energy | 260 cal |
| Protein | 3.5 g |
| Carbohydrates | 40 g |
| Fiber | 0.2 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 187.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 2.9 mg |
| Folic Acid | 5.4 mcg |
| Calcium | 11.3 mg |
| Iron | 0.4 mg |
| Magnesium | 46.6 mg |
| Phosphorus | 84.8 mg |
| Sodium | 4.7 mg |
| Potassium | 51.9 mg |
| Zinc | 0.7 mg |
Sooo simple..this is a meal in itself...A quick make and very easy tooo....
This is the classic rice eaten all over Gujrat. Easy to make and kids love it too.