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Vagharelo Bhaat


Vagharelo Bhaat/Gujarati Masala Bhaat

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Remember to always stir the rice very carefully to ensure that the grains do not break.

Trivia Tadka

Masala Bhaat is the flavourful Gujarati version of the ubiquitous vegetable pulao. It is usually prepared using leftover rice that has been cooked in a spicy buttermilk mix. It is a popular winter dish, and is often served to children to help treat any seasonal ailments.


  • Basmati rice (1 cup)
  • Clarified butter (ghee) (3 tbsp)
  • Cloves (laung) (2)
  • Cinnamon (dalchini) (1)
  • Cumin seeds (jeera) (½ tsp)
  • Asafoetida (hing) (a pinch)
  • Potato, cubed (½ cup)
  • Green peas (hari matar) (½ cup)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Garam Masala (½ tsp)
  • Salt (to taste )


  • Wash the rice and then soak it in sufficient water for at least 30 mins.
  • Drain and keep aside. You could also use cooked, leftover rice.
  • In a kadhai, heat ghee and then, add in the laung, dalchini and jeera. As the jeera begins to crackle, add in the hing, cubed potatoes, green peas, and salt. Keep sautéing for 3 to 4 mins. 
  • Now, add in MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, MTR Garam Masala and rice. Mix carefully so that the rice grains do not crumble. Keep sautéing on a medium flame for another 5 mins and then pour in some water. Mix well.
  • Cover with a lid and let the mix simmer till the rice has cooked through. Stir intermittently.
  • Serve hot with fresh curd.

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