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
For more recipes related to Bazabata checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Vegetable Fried Rice Brown Rice Pulao with Prawns and Sausages Kaju Saathe Khichdi Pulao Pulihara (Tamarind Rice)
Bazabata Recipe Card
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.
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.
Nutrition Info
Calories : 1720 Kcal
Carbohydrates : 283.9 gm
Protein : 35.9 gm
Fat : 49.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
