Gujarati Vagharelo Bhaat
20 Minutes
Indian Fusion
Serves: 4-5
Comforting, spiced, and effortlessly wholesome, this one-pot Gujarati classic is a weeknight staple turned festive favorite. Cooked with rice, vegetables, peanuts, and a medley of spices, each grain soaks up bold yet balanced flavors for a hearty meal that feels like home. Traditionally paired with dahi kachumber, chaas, and papad, it’s a Kathiyawadi and Saurashtrian favorite that brings both comfort and nostalgia to the table.
Ingredients
- 2 cups Basmati Rice
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 pinch Hing (Asafoetida)
- 1 Bay Leaf
- 2–3 Cloves
- 4–5 Whole Black Peppercorns
- 2 Whole Dry Red Chilies
- 1 small stick Cinnamon
- 2–3 Big Cardamoms
- 2–3 Green Chilies, chopped
- 1 tbsp Finely Chopped Ginger
- 8–10 Curry Leaves
- 1 Medium Onion, thinly sliced
- 1 Medium Tomato Chopped
- ½ tsp Turmeric Powder
- 1 tsp Coriander-Cumin Powder
- ½ tsp Garam Masala Powder
- Salt to taste
- ½ cup Chopped Carrot
- ½ cup Chopped French Beans
- 1-2 medium Potatoes, diced
- ½ cup Fresh Green Peas
- ¼ cup Raw Peanuts
- 3-4 tbsp Fresh Coriander Leaves, chopped
For Garlic Chutney
- 6–8 Garlic Cloves
- 1 tsp Cumin Seeds (for chutney)
- 1 tsp Salt (for chutney)
- 1 tsp Red Chili Powder
Preparation
- Wash and soak the rice in water for 20–30 minutes.
- In a mortar and pestle, pound garlic cloves with 1 tsp cumin seeds, 1 tsp salt, and red chili powder into a coarse chutney paste.
- Heat ghee in a pressure cooker over medium heat. Add mustard seeds, cumin seeds, and hing. Once they splutter, add bay leaf, cloves, peppercorns, dry red chilies, cinnamon stick, and big cardamoms.
- Add the garlic chutney paste and sauté until aromatic.
- Add chopped green chilies, ginger, and curry leaves. Stir for a minute.
- Add sliced onion and sauté until soft.
- Stir in chopped tomato, turmeric powder, coriander-cumin powder, garam masala, and salt. Cook until the mixture becomes mushy and the spices release their aroma.
- Add carrot, beans, potato, green peas, and raw peanuts. Mix well and sauté for 2 minutes.
- Drain the soaked rice and add it to the pot along with chopped coriander leaves. Mix gently.
- Add 3 cups of water, stir, and bring to a boil.
- Once start boiling, close the pressure cooker lid, attach the whistle, and cook for 2 whistles.
- Switch off the flame and allow the pressure to release naturally.
- Open the lid, garnish with chopped coriander leaves, fluff the rice gently, and serve hot with yogurt, kachumber, or papad.
Tips
- Use fresh seasonal vegetables for the best flavor and nutrition.
- Adjust spice levels to suit your taste—more green chilies for extra heat, less for a milder version.
- Peanuts add a delicious crunch and nutty flavor, but cashews can be used for a richer taste.
- Let the bhaat rest for 5–10 minutes after cooking before serving to help the flavors settle.
- Serve with cooling sides like chaas or dahi kachumber for a complete Gujarati-style meal.
