In Gujarati, “Vagharelo” means tempered, and “bhaat” means rice. This dish is made by tempering spices and mixing crunchy peanuts with leftover rice.
About This Recipe
Use leftover rice: Usually, it is made from day-old rice that is leftover from a previous meal. But it tastes so yummy that I purposely make extra rice to make vagharelo bhaat the next day.
Medium spicy and flavorful soft rice With a hint of tang from the lemon juice That tang is balanced with a touch of sugar (Not sweet at all) Crunchy peanuts in almost every bite.
Easy & Quick: We are seasoning the rice with spice powders only. No veggies are added, so no chopping is required. If you’ve leftover rice handy in the fridge then this vagharelo bhaat comes together in just 10 minutes. Lunch-box friendly: As this rice tastes good at room temperature, it is suitable to pack into your kid’s school lunch box. I recommend packing yogurt or raita in a separate container to enjoy with this rice.
Ingredient Notes
Cooked Rice (leftovers): The base of Vagharelo Bhaat, ideally using leftover rice. Day-old rice works best as it’s drier, which helps prevent the dish from becoming mushy. Spice powders: A few basic everyday spices are used like turmeric powder, red chili powder, and coriander Powder. Peanuts: A must add. Peanuts add a nice crunch and nuttiness to the dish. Mustard Seeds and Cumin Seeds: These are added into the hot oil as a tempering. Salt: Add less or more salt to taste, depending on whether your leftover rice is already seasoned or not. Sugar & Lemon juice: A tiny amount of sugar is added that balances the tangy flavor of lemon juice. No worries, you won’t taste sugar at all. There is a misconception that Gujarati food is sweet.
How To Make Vagharelo Bhaat? (Step By Step Photos)
- If you’ve time then remove the leftover rice from the fridge a few hours before cooking to bring it to room temperature. Add turmeric powder, red chili powder, coriander powder, sugar, and salt (if needed).
- Mix and ensure the rice is evenly coated and break up any clumps.
- Heat oil in a pan over medium heat. Add peanuts and roast until they turn light brown. Keep an eye on them, as they can burn quickly.
- In the same oil, add mustard seeds, let them splutter.
- Add cumin seeds, let them sizzle for a few seconds. 6, 7) Add the seasoned rice to the pan. Toss everything together, ensuring the rice is well coated with the oil and spices. Cook for 3-4 minutes until the rice is heated through, stirring occasionally.
- Turn off the heat and drizzle lemon juice over the rice. Stir to combine. Serve it hot or at room temperature.
Expert Tips
Using day-old rice is key for the best texture. Freshly cooked rice may turn mushy when mixed with spices. If using freshly cooked rice then let the rice cool down and then use. Hot or warm rice will surely get mushy. Adjust the amount of red chili powder based on your heat preference. Make sure the spices complement the rice, not overpower it. Roasting peanuts before adding other ingredients brings out their nutty flavor and adds a crunch. Feel free to add vegetables like peas, carrots, mushrooms, or even a handful of spinach for a nutritious twist. Vagharelo Bhaat tastes great both hot and at room temperature, making it perfect for lunchboxes or picnics.
Storage Instructions
If prepared with freshly cooked rice, store it in the refrigerator for 2-3 days. Reheat before serving. Note: It’s not recommended to store Vagharelo Bhaat made from leftover rice again in the fridge. Consume it fresh.
Serving Ideas
With Yogurt: A bowl of plain yogurt mixed with salt and roasted cumin powder is my favorite side dish for this vagharelo bhaat. Trust me, this rice and yogurt combo makes a filling light meal. With Raita and Papad: You can serve with a side of cooling cucumber raita or boondi raita and crispy papad. Make a meal: Serve it along with your roti, sabzi, and salad to make a complete, satisfying meal.
Did you try this vagharelo bhaat recipe? I’d love to hear about it! Leave a review in the comment section below.
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