Hello everyone, I hope you have been well and had a lovely weekend.
Leftover rice is a constant in my house and I don’t like to throw anything away if I can help it, so this recipe is ideal for that dilemma.
This is one of my husband’s favourite recipes and, in fact, he taught me how to make it.
Thinking back, my mum did make vagharela bhaat, but I don’t think I was paying too much attention then 😉
It’s one of the easiest and tastiest ways to use up leftover rice and, if like me, you love a stir-fry, then you must try making vagharela bhaat. It’s a guaranteed way of cranking up the spice level and turning boring remnants into a meal.
Serves - 2
Prep Time - 10 minutes
Cooking Time - 10-15 minutes
INGREDIENTS:
1 tbsp oil
1 tsp cumin seeds
¼ tsp asafoetida
1 small onion (finely chopped)
1 tsp turmeric
½ tsp coriander/cumin powder
1 tsp cayenne
2-3 small potatoes (chopped in small cubes)
30ml water
Salt to taste
1 cup frozen peas
½ lemon, juiced
2 tbsp coriander – chopped
2 cups cooked rice (this is how much I had leftover
a little coriander to garnish
METHOD:
Heat oil in a pan, add cumin seeds and asafoetida, after about 15-20 seconds you should smell the aroma of the cumin, add the onion.
Over medium heat sauté until onion is golden, then add turmeric, coriander/cumin powder, and cayenne, sauté for another 30 seconds.
Add potatoes, mix, add water and salt then cover the pan, turn down the heat to low, regularly stir until potatoes are soft, but not too mushy.
Add peas and lemon juice, coriander, and stir. Cook until heated through.
Add half of the rice, mix, then add the rest of the rice and mix again. Taste to check the seasoning and add extra salt if needed.
Once the rice is heated through, garnish with coriander and serve.
TIPS:
If you don’t like onions, just leave them out.
Add other vegetables, sweetcorn, cauliflower, peppers, mushrooms, you can even add tinned beans and/or soya pieces. Soya pieces will need to be added with the onions.
If you haven’t got any fresh veg, frozen works just as well.
Serve with yoghurt (dairy or non-dairy), great if you want a bit of a tang to the dish.
Great as a midnight snack when you have the munchies 😉
Also great as a main with a salad and some toasted crusty bread. I've even made a vagharela bhaat sandwich 👌, you gotta try it, amazing!
As you can see, this is a really versatile dish. I hope you get a chance to make it, if you do, please let me know what you think and if you change it up leave me a comment and let me know too.
Until next time, Happy Cooking! 💖
See method in pictures below:
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