Vagharelo Bhaat Recipe From Leftover Rice

Vagharelo bhaat Recipe – Gujarati style tempered rice or seasoned rice. If you translate it from Gujarati to English: vagharelo means tempered and bhaat means rice.

Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe

Vagharelo bhaat is usually made from leftover rice. But dear husband likes this so much that I specially cook extra rice so I can make this next day for him.

For making vagharela bhaat, first we mix the rice with spice powders and then temper them with mustard and cumin seeds. Now you will say why in the beginning? Why can’t we add in the kadai or pan while we add rice? Here is the reason – we add spices and rice separately in the pan, as we stir to mix, rice gets heated through. And you know that if we stir the warm or hot rice too much then it will break. We want the grains of rice whole, not mushy or broken. So mixing the spices ahead of time will prevent the rice from breaking.

It is very quick to make that it will be ready in only 5 minutes (if you have cooked rice seating in the fridge). No chopping is required. Only few spice powders, peanuts and lemon juice make it so flavorful and delicious.

Check out other leftover rice recipes
rice pakoda  //  phodnicha bhaat  //  bhaat na rasawala muthia


How to make vagharelo bhaat recipe (Step by Step Photos):


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1) Here I am using leftover rice from yesterday. Take out the rice from fridge, add salt, turmeric powder, red chili powder and coriander powder. Note: if your cooked rice is salted already then skip salt.

2) Mix it well, so all the masalas are evenly distributed. Also break the rice lumps if any.
Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe

3) Now heat the oil in a pan or kadai on medium heat. Once hot add peanuts and saute it till it is light brown in color.

4) Then add mustard seeds and let them pop.
Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe

5) After that add cumin seeds and let them sizzle a bit.

6) Add rice-masala mixture.
Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe

7) Stir well, so oil is coated very well. As it gets heated, It will becomes more yellow because of the turmeric powder. Let the rice get heated through for 3-4 minutes. Stir in between.

8) Then turn off the stove. Squeeze few drops of lemon juice, mix and serve.
Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe

Serving suggestion: Vagharelo bhaat is best served with plain yogurt. This is the best combination. Here I have sprinkled some cumin powder on the yogurt.

Alternately you can serve with any raita or pickle.

Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe

Vagharelo Bhaat Recipe | Gujarati style tempered rice recipe
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Vagharelo Bhaat Recipe From Leftover Rice

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 3 cups Cooked rice
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • 1 tablespoon Oil
  • 1 ½ tablespoons Peanuts
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • Salt to taste
  • ½ teaspoon Lemon juice or as per your taste

Instructions

  1. Take out the rice from fridge, add salt, turmeric powder, red chili powder and coriander powder. Note: if your cooked rice is salted already then skip salt.
  2. Mix it well, so all the masalas are evenly distributed.
  3. Also break the rice lumps if any.
  4. Now heat the oil in a pan or kadai on medium heat.
  5. Once hot add peanuts and saute it till it is light brown in color.
  6. Then add mustard seeds and let them pop.
  7. After that add cumin seeds and let them sizzle a bit.
  8. Add rice-masala mixture.
  9. Stir well, so oil is coated very well.
  10. Let the rice get heated through for 3-4 minutes. Stir in between.
  11. Then turn off the stove.
  12. Squeeze few drops of lemon juice, mix and serve.

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