Gujarati-Style Vagharelo Bhaat

Prep: 5 mins

Prep: 5 mins

Cook: 15 Mins

Cook: 15 Mins

Total Time: 20 mins

Total Time: 20 mins

Yield: 4 Servings

Yield: 4 Servings

INGREDIENTS:

  • Cooked Daawat Traditional Basmati Rice (preferably day-old), 3 cups
  • Neutral oil, 2 tablespoons
  • Mustard seeds, 1 teaspoon
  • Cumin seeds, 1/2 teaspoon
  • Fresh curry leaves, 10–12 leaves
  • Green chilies, thinly sliced, 2
  • Turmeric, 1/2 teaspoon
  • Hing, 1/8 tsp
  • Roasted peanuts, 1/3 cup
  • Salt, ½ tsp or to taste
  • Sugar, 1/2 teaspoon
  • Fresh lemon juice, 1–2 tablespoons

For garnish

  • Fresh cilantro, finely chopped, 1/4 cup
  • Red onion, very thinly sliced, 1/4 cup
  • Green chilies, thinly sliced, 1
  • Fresh curry leaves, a few whole leaves
  • Extra roasted peanuts, a small handful

Cook:

  1. Gently break up the leftover rice so the grains separate. Set aside.
  2. Heat the oil in a wide skillet over medium heat. Once hot, add the mustard seeds and let them pop.
  3. Add the cumin seeds and curry leaves, allowing them to sizzle briefly until aromatic.
  4. Stir in the sliced green chilies and cook for about 30 seconds until fragrant.
  5. Add the turmeric, hing, and roasted peanuts, stirring quickly so the turmeric and hing bloom in the oil without burning.
  6. Add the cooked rice to the pan and gently toss to coat the grains evenly with the tempered spices. Cook for 3–4 minutes, stirring lightly so the rice warms through while staying fluffy.
  7. Season with salt and a small pinch of sugar, then squeeze fresh lemon juice over the rice. Toss again to distribute the brightness throughout the dish.
  8. Remove from heat and transfer to a serving platter. Garnish with sliced red onion, chopped cilantro, fresh curry leaves, sliced green chilies, and a few extra peanuts before serving.