Name: Vagharelo bhaat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 rice measuring cup basmati white rice; 2 tbsp vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 2 dried red chillis; 2 medium size sliced onion; 1 tbsp ginger-garlic paste; 3 green chilli - chopped; ½ tsp turmeric powder; ½ tsp red chilli powder; ½ tsp coriander powder; pinch hing powder (asafoetida); 2 medium size chopped tomatoes; pinch salt to taste; handful coriander leaves; ½ tsp garam masala; 1 tsp lemon juice

AuthorHungry PandaDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS

1 rice measuring cup basmati white rice

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp cumin seeds

2 dried red chillis

2 medium size sliced onion

1 tbsp ginger-garlic paste

3 green chilli - chopped

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp coriander powder

pinch hing powder (asafoetida)

2 medium size chopped tomatoes

pinch salt to taste

handful coriander leaves

½ tsp garam masala

1 tsp lemon juice

HOW TO MAKE

Add a little oil to your rice cooker inner bowl, select either SLOW COOK, REGULAR or WHITE RICE
function to sauté the mustard seeds, cumin seeds, curry leaves and dry red chilli for around 1 minute.

Then add sliced onion and sauté till it becomes translucent. Afterwards add the ginger-garlic paste
and chopped green chilli. Sauté it.

Add turmeric powder, red chilli powder, hing powder and coriander powder. Mix well with the tomatoes.

Add the rice and fill up to the WHITE RICE bowl level line with water. Close the lid and press START

Half way through rice cooking add the coriander leaves, garam masala and lemon juice. Mix well.

When cooking is finished open the cooker and stir the rice to release moisture. Leave on KEEP WARM for around 10-15 minutes before serving to release flavour

Ingredients