Jain-Style Vegetable Masala Bhaat Recipe

About this recipe

A flavorful one-pot Jain-compliant vegetable masala bhaat made with aromatic spices, basmati rice, and nutrient-rich above-ground vegetables. This dish is perfect for a wholesome and satisfying lunch.

Ingredients

• 200 g Green Peas
• 500g French Beans
• 1 kg Basmati Rice
• 1 kg Bell Peppers
• 250 ml Coconut Milk
• 20 g Turmeric Powder
• 100 g Coriander Powder
• - Red Chilli
• 100g Garam Masala
• 250g Coriander
• 10G Salt
• 500 g Ghee
• 500 ml Water

Instructions

1. Step 1: Rinse 200g of basmati rice in cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain and set aside.
2. Step 2: Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat for 2 minutes. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until aromatic.
3. Step 3: Add 100g of chopped capsicum, 100g of chopped French beans, and 100g of green peas to the pan. Stir-fry the vegetables for 5 minutes on medium heat until they are slightly tender.
4. Step 4: Add 150g of finely chopped tomatoes and cook for 3-4 minutes until the tomatoes soften and release their juices. Stir in 0.5 teaspoons of turmeric powder, 1 teaspoon of coriander powder, 0.5 teaspoons of red chili powder, and 0.5 teaspoons of garam masala. Mix well to coat the vegetables with the spices.
5. Step 5: Add the soaked and drained rice to the pan and gently mix it with the vegetables and spices. Pour in 300ml of water and 100ml of coconut milk, then add 1 teaspoon of salt. Stir gently and bring the mixture to a boil.
6. Step 6: Once the mixture starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-18 minutes. Do not remove the lid during this time to ensure the rice cooks evenly.
7. Step 7: Turn off the heat and let the masala bhaat rest for 5 minutes with the lid on. Fluff the rice gently with a fork, garnish with 10g of freshly chopped coriander leaves, and serve hot.