Ingredients

• 1 cup - basmati rice
• 2 - medium potatoes, peeled and quartered
• 1 cup - small cauliflower florets
• 1/2 cup - shelled peas
• 1/4 cup - chopped carrots
• 1 tsp ginger, juliennes
• 2 - bay leaves
• 2 - cloves
• 1 inch cinnamon stick
• 2 - cardamoms
• 4 to 5 - whole black peppers
• 1/2 tsp - ginger powder
• 1/2 tsp - white cumin seeds
• 1/2 tsp - black cumin seeds
• 1 tsp - garam masala
• 1/4 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 2 tbsp - oil or ghee
• 3 cups - water
• salt to taste

How to Make Bhazbhatta

• Deep fry the potatoes and cauliflower florets till light golden brown.
• Heat ghee in a pan. Add the cumin seeds, cloves and allow it to splutter.
• Add bay leaves, peppers, cinnamon and cardamoms. Simmer for a minute.
• Add drained rice and stir gently with spatula for a minute.
• Then add all the other ingredients except water.
• Stir gently for a minute.
• Add 3 cups hot water. Bring to a boil.
• Check taste of water for salt and chillies.
• Simmer covered till rice is cooked and water evaporates.
• Each grain should be separate.
• Serve hot with any curry vegetables.