Gujarati Vagharelo Bhaat

Ingredients

Item	Quantity
Basmati Rice	2 cups
Ghee	2 tbsp
Mustard Seeds, Cumin Seeds	1 tsp each
Hing (Asafoetida)	1 pinch
Bay Leaf	1
Cloves	2–3
Whole Black Peppercorns	4–5
Whole Dry Red Chilies	2
Cinnamon stick	1 small
Big Cardamoms	2–3
Green Chilies, chopped	2–3
Ginger, finely chopped	1 tbsp
Curry Leaves	8–10
Onion, thinly sliced	1 Medium
Tomato, chopped	1 Medium
Turmeric Powder	1 tsp
Coriander-Cumin Powder	1 tsp
Garam Masala Powder	1 tsp
Salt	to taste
Carrot, chopped	1 cup
French Beans, chopped	1 cup
Potatoes, diced	1-2 medium
Fresh Green Peas	1 cup
Raw Peanuts	1 cup
Fresh Coriander Leaves, chopped	3-4 tbsp

Garlic Chutney Ingredients

Item	Quantity
Garlic Cloves	6–8
Cumin Seeds	1 tsp
Salt	1 tsp
Red Chili Powder	1 tsp

Preparation

1. Wash and soak the rice in water for 20–30 minutes.
2. In a mortar and pestle, pound the garlic cloves with the chutney cumin seeds, salt, and red chili powder into a coarse paste. This is your Garlic Chutney.
3. Heat ghee in a pressure cooker over medium heat. Add mustard seeds, cumin seeds, and hing.Once they splutter, add the whole spices: bay leaf, cloves, peppercorns, dry red chilies, cinnamon stick, and big cardamoms.
4. Add the garlic chutney paste and sauté until it becomes aromatic.
5. Add chopped green chilies, ginger, and curry leaves. Stir for a minute.
6. Add the sliced onion and sauté until soft.
7. Stir in the chopped tomato, turmeric powder, coriander-cumin powder, garam masala, and salt. Cook until the mixture becomes mushy and the spices are fragrant.
8. Add the prepared carrot, beans, potato, green peas, and raw peanuts. Mix well and sauté for 2 minutes.
9. Drain the soaked rice and add it to the pot along with some of the chopped coriander leaves. Mix gently.
10. Add 3 cups of water, stir, and bring the mixture to a boil.
11. Once it starts boiling, close the pressure cooker lid, attach the whistle, and cook for 2 whistles.
12. Switch off the flame and allow the pressure to release naturally.
13. Open the lid, fluff the rice gently, and garnish with the remaining chopped coriander leaves.

Serve hot with yogurt, kachumber, or papad.

Tips for the Best Bhaat

• Vegetables: Use fresh seasonal vegetables for the best flavor and nutrition.
• Spice Level: Adjust spice levels to suit your taste—use more green chilies for extra heat, less for a milder version.
• Nut Substitute: Peanuts add a delicious crunch and nutty flavor, but cashews can be used for a richer taste.
• Resting: Let the bhaat rest for 5–10 minutes after cooking before serving to help the flavors settle.
• Pairing: Serve with cooling sides like chaas or dahi kachumber for a complete Gujarati-style meal.

Enjoy this Gujarati Vagharelo Bhaat, a spiced, one-pot classic that brings the comfort and bold flavors of Saurashtra right to your table!

(Authentic Royal)