A comforting Gujarati rice dish tossed with fragrant mustard and cumin tempering, fresh vegetables, roasted peanuts, and a squeeze of lemon.
Gujarati Vagharelo Bhaat is a flavourful way to transform cooked basmati rice into a satisfying meal. The rice is gently tossed with a traditional tempering of mustard seeds, cumin, curry leaves, and dried red chillies cooked in ghee or oil. Onions, carrots, and green peas add colour, texture, and a pleasant savoury sweetness.
Turmeric gives the rice a warm golden hue, while garam masala adds aromatic depth. Roasted peanuts provide a delicious crunch, and fresh coriander and lemon brighten the finished dish. Simple yet full of flavour, this Gujarati favourite is ideal for lunch, dinner, or making good use of leftover cooked rice.
Ingredients
750 g basmati rice (4 cups), cooked and cooled
3 tbsp ghee or oil
1 tsp mustard seeds
1 tsp cumin
10 curry leaves
2 dried red chillies
1 onion, chopped
1 carrot, chopped
1 cup peas
½ tsp turmeric
1 tsp garam masala
Salt, to taste
¼ cup roasted peanuts
Fresh coriander, for garnish
Lemon, for serving
Method
Prepare the Rice: Cook the basmati rice in advance and allow it to cool. Separate the grains gently with a fork so they remain fluffy and do not clump together.
Prepare the Tempering: Heat the ghee or oil in a large pan over medium heat. Add the mustard seeds and let them splutter. Stir in the cumin, curry leaves, and dried red chillies, allowing the spices to release their aroma.
Cook the Vegetables: Add the chopped onion, carrot, and peas. Sprinkle in the turmeric, garam masala, and salt. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Rice: Add the cooled rice to the pan. Toss gently to coat the grains evenly with the spiced tempering and vegetables, taking care not to mash the rice.
Add the Peanuts: Fold in the roasted peanuts and cook for another 2 minutes, allowing them to warm through while retaining their crunch.
Garnish and Serve: Turn off the heat and garnish with fresh coriander. Serve with lemon wedges, allowing everyone to add a little fresh lemon juice to taste.
Serve
Serve hot with Gujarati kadhi, plain yogurt, pickle, and crispy papad. The cooling yogurt, tangy pickle, and crunchy papad complement the aromatic rice beautifully.