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–+ servings

Bengali vegetable fried rice

This rice dish, ghee bhaat, is typically Bengali and is sometimes referred to as Bengali vegetable pulao. It is a simple, wholesome rice and vegetable dish and is very easy to prepare. It is suitable to accompany almost any lentil or vegetable dish in this book.
a plate of Bengali fried rice
prepare: 5 minutes
cook: 15 minutes
total time: 20 minutes
difficulty: moderate
yield: 4 servings
calories: 414 kcal
diet: gluten free, vegetarian
cuisine: bengali, Indian

equipment

  • wide pan with lid

ingredients

instructions

  • Heat the ghee in a wide pan or wok, over a medium heat. Add the cashews and quickly fry until they just take on a golden colour. Remove from ghee, drain, and set aside.
  • Add the turmeric to the ghee and stir until mixture darkens. This will only take a few seconds. Quickly add the panch phoran and curry leaves and stir continuously for one minute.
  • Add the green onion and green chilli and fry for two minutes.
  • Add all the vegetables, mix well and fry on a medium heat, stirring continuously. Cook for three minutes, or until the vegetables are cooked, yet retain their crunch.
  • Add the jaggery, and mix well, then add the rice. Mix well, and fry for three minutes, mixing continuously. Ensure each grain of rice is coated in the spiced ghee.
  • Adjust salt, add ghee if required, and mix.

to serve

  • Add the fried cashews, turn into bowls, and serve.

notes

  • The preparation time above does not include the cooking and cooling of the rice. The rice must be cool and fluffy before adding to the dish. Cool the rice thoroughly by spreading it onto a baking tray, covering and refrigerating for at least two hours. See our recipe for basmati rice.
  • You could prepare the rice a day ahead for this recipe, provided it is quickly refrigerated. Please see our article on storing rice.
  • When dicing the vegetables, keep them small. They should be diced to the same size as the peas.

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nutrition

Serving: 200 g | Calories: 414 kcal | Carbohydrates: 49 g | Protein: 7 g | Fat: 21 g | Saturated Fat: 10 g | Cholesterol: 38 mg | Sodium: 56 mg | Potassium: 331 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 3748 IU | Vitamin C: 79 mg | Calcium: 47 mg | Iron: 3 mg