How to make Bazabata - Mixed Vegetable Rice.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Cauliflower (फूलगोभी)

Cuisine : Other

Course : Rice

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Bazabata
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Bazabata checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Goan Mussel Pulao, Chinese Tomato Egg Drop Rice, Tomato Rice, Five Spice Rice.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Bazabata Recipe

  • Basmati rice 1 1/2 cups

  • Cauliflower 5-6 florets

  • Potato 1 large

  • Onion 1 medium

  • Green peas 1/2 cup

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Ghee 3 tablespoons

  • Cloves 2-3

  • Cinnamon 1 inch stick

  • Green cardamoms 2

  • Bay leaf 1

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Fennel seed (saunf) powder 1/2 tablespoon

  • Asafoetida a pinch

  • Turmeric powder a pinch

  • Salt to taste

Method

Step 1

Wash and soak rice in three cups of water for half an hour. Drain and discard water. Wash and drain cauliflower florets. Peel, wash and cut potato into quarters. Peel, wash and thinly slice onion. Wash and drain green peas. Dry roast the caraway seeds.

Step 2

Heat ghee in a vessel, add sliced onions and fry them till golden brown. Drain onto an absorbent paper. In the same ghee add cloves, cinnamon, cardamoms and bay leaves and allow them to crackle. Add the cauliflower, potatoes and green peas and sauté for two minutes. Add the soaked rice and fry gently for a minute. Add the dry ginger powder, aniseed powder, asafoetida, turmeric powder, salt and three cups of water.

Step 3

When the water comes to a boil, reduce heat, cover and cook for ten-fifteen minutes. When the water is absorbed cook the rice on dum for another ten minutes. Sprinkle roasted caraway seeds and serve garnished with fried onions.