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 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):
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.
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.
5) After that add cumin seeds and let them sizzle a bit.
6) Add rice-masala mixture.
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.
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 From Leftover Rice
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
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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.
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Mix it well, so all the masalas are evenly distributed.
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Also break the rice lumps if any.
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Now heat the oil in a pan or kadai on medium heat.
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Once hot add peanuts and saute it till it is light brown in color.
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Then add mustard seeds and let them pop.
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After that add cumin seeds and let them sizzle a bit.
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Add rice-masala mixture.
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Stir well, so oil is coated very well.
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Let the rice get heated through for 3-4 minutes. Stir in between.
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Then turn off the stove.
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Squeeze few drops of lemon juice, mix and serve.
I make this with chana dal, greeb chilli, onions. This is new n simple.
i also make this but with onions and tomatoes bhunaoed and then rice added to it. try this way once. it tastes good. the same masala and spices you have given along with some onion and tomatoes… just a dash of garam masala and lemon juice added later.
That is very good idea of adding onion and tomatoes, next time I will definitely try your method.
awesome kannan. hehe u wud think u posted this now but i was online and saw subscribed mail come in and hence i m here
i have used left over rice ka bhajjiyas too. u can add vegetables and make it fried pulao
thats nice idea of making bhajias.