Khaari Bhaat, is the famed tempered masala rice from Kutchh. Traditionally made with mutton during all celebrations and festivities the Khari Bhaat (Khari means salty or spiced and Bhaat means rice) is a dish that showcases the finesse and opulence of an otherwise scarce landscape. Made with Mutton, whole Garam Masala, yogurt and small grained fragrant rice it is a dish slow cooked to perfection. A vegetarian version of Khaari Bhaat is made durign Mohrum, days that mark demise of a child or young. This vegetarian version has seasonal vegetables added to it. Traditionly, this is a dish that is enjoyed with nothing but a sweet/mithai as an accompaniment. Kutch is a vast land with an equally huge heart. This verse in Kutchi aptly describes this land of plenty – Dhingi Dhara, Dhinga Dhor, Dhingi Boli, Dhinga Bol. (The earth is firm, these animals are tough, this speech is strong and the language is powerful). I have been wanting to document Khaari Bhaat for a long time now. Thanks to Bhuj’s Kumbhar Ramzubhai Ali and Niraj @dehaati_design I was able to cook the scaled down vegetarian version of Khaari Bhaat made during solemn occasions or days the require abstaining from meat. The vegetarian communities of Kutchh make it with seasonal vegetables and that is what I have tried to do. The recipe and method to the Khari Bhaat was shared by Ramzubhai over the phone.
Khaari Bhaat
Ingredients
- 1 + 1/2 cup rice, small grained like Krishna Kamod
- 1/2 cup finely chopped onion
- 2 finely chopped tomatoes
- 2 green chillies, slit or chopped
- 2.5 cups mixed vegetables, diced into small pieces (potoatoes, sweet potato, carrots, cauliflower, green beans, peas)
- 3 green cardamom
- 1 inch cinamon stick
- 3-4 cloves
- 4-5 pepper corns, crushed
- 2 teaspoon dhaniya-jeera powder/coriander and cumin powder
- 1 teaspoon haldi/ turmeric powder
- 1 tespoon red chilli powder (optional)
- 2 dry red chillis
- 3 tablespoons oil
- salt to taste
Instructions
Wash and soak the rice for 20 minutes.
Place kadhai on medium to low flame.
Add the oil, once it heats up add the cumin seeds, cardamom, cloves, cinnamon, peppercorns and whole red chili.
Once the whole spices release aroma and cumin seeds sizzle add the chopped onion and saute it till pale brown. Add the tomatoes and cook till done.
Now add the chopped vegetables, powdered spices - turmeric, coriander-cumin, red chilli powder and salt.
Mix well.
Drain the rice and add it to the vegetables.
Mix well.
Now add 3 cups of water.
Stir, cover and cook till done.
Sprinkle with chopped coriander, serve hot with yogurt and sweet/mithai.
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