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A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
For 4 servings
Prepare Rice and Vegetables
Sauté Nuts and Vegetables
Temper the Spices (Tadka)
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A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 876.27 calories per serving with 16.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Stir-fry
Serve
For a more substantial meal, add 1 cup of fried paneer cubes or scrambled eggs along with the vegetables.
Feel free to add other vegetables like French beans, bell peppers (capsicum), or sweet corn.
Substitute white rice with cooked brown rice or quinoa for a higher fiber version. Note that the texture and taste will be different.
Replace ghee with a neutral vegetable oil or coconut oil to make the dish vegan.
The primary ingredient, rice, is a rich source of carbohydrates, which are the body's main fuel source, providing quick and sustained energy.
The inclusion of various vegetables like carrots, peas, and cauliflower provides essential vitamins (like Vitamin C and K) and minerals that support overall health.
Spices like ginger, cloves, and cardamom are known for their digestive properties, helping to soothe the stomach and improve gut health.
Ghee and cashew nuts contribute healthy fats, including monounsaturated fats and Omega-3s, which are important for brain health and reducing inflammation when consumed in moderation.
One serving of Bhaja Bhaat (approximately 1.5 cups or 300g) contains around 350-400 calories, depending on the amount of ghee and nuts used.
Bhaja Bhaat can be a part of a balanced diet. It provides carbohydrates for energy from rice and vitamins from vegetables. However, it uses white rice and ghee, so it should be consumed in moderation. Using brown rice and less ghee can make it healthier.
Traditionally, aromatic short-grain rice like Gobindobhog is used. However, day-old cooked Basmati rice is an excellent substitute as its long grains hold their shape well and don't get mushy.
This usually happens when using freshly cooked, warm rice. The excess moisture and starch cause the grains to clump together. Always use cold, refrigerated, day-old rice for the best results.
Yes, you can omit the sugar if you prefer a purely savory dish. However, the slight sweetness is a hallmark of Bengali cuisine and helps balance the flavors of the spices and ghee.
You can store leftover Bhaja Bhaat in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave before serving.