How to make Bazabata -

Mixed Vegetable Rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Other

Course : Rice

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Bazabata

Bazabata Recipe Card

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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.

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.

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MasterChef Sanjeev Kapoor

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.