Bhazbhatta

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.

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