Bhaja Bhaat
A fragrant Bengali-style fried rice where leftover rice finds new life. Grains are tossed with aromatic ghee, crunchy roasted peanuts, fresh vegetables, and a gentle warmth from green chilies. Ready in minutes, it's the kind of comforting, no-waste home cooking that tastes even better than a fresh pot of plain rice.
For 4 servings
- prep
Prepare the rice.
If using refrigerated day-old rice, break up any lumps with your fingers and let it come to room temperature. Sprinkle 2 tablespoons of water over the rice and gently fluff to separate the grains.
TIPCold rice straight from the fridge will turn mushy. Let it sit out for 10 minutes before cooking. - saute · ~6 min
Sauté the nuts and aromatics.
1.Heat ghee in a wok or large skillet over medium heat until it melts and shimmers.2.Add cumin seeds and let them sizzle for 10-15 seconds until fragrant.3.Add peanuts and cashews, stir-frying for 1-2 minutes until lightly golden.4.Add grated ginger and green chilies, sauté for 30 seconds until aromatic.5.Add chopped carrots and green peas, stir-fry for 2-3 minutes until the carrots soften slightly.TIPKeep the heat medium so the nuts toast evenly without burning the cumin. - saute · ~4 min
Fry the seasoned rice.
1.Add the fluffed rice to the wok along with salt and sugar.2.Gently toss and fold the rice with the vegetables and nuts for 3-4 minutes.3.Make sure every grain is coated with ghee and no clumps remain.4.Sprinkle garam masala over the rice and fold once more.TIPUse a gentle folding motion rather than stirring aggressively — this keeps the grains intact and prevents mushiness. - garnish
Garnish with fresh coriander and serve hot.
Turn off the heat, sprinkle chopped coriander leaves over the rice, and give it one final gentle toss. Transfer to a serving bowl and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old refrigerated rice for best texture — freshly cooked rice turns sticky and clumpy.
- 2Let the rice come to room temperature before frying to avoid steaming and sogginess.
- 3Toast peanuts and cashews just until golden — they continue cooking in residual heat.
- 4Sprinkle a little water on the rice before adding it to the wok to help separate grains.
- 5Fold the rice gently with a spatula, not a heavy stir, to keep each grain intact.
- 6Adjust green chilies to your heat preference; slit them lengthwise for mild warmth.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or mustard oil — the smoky aroma of mustard oil is especially authentic in Bengali cooking.
high proteinHigh-protein
Add 1/2 cup of cubed paneer or boiled chickpeas after the vegetables are cooked for extra protein and heartiness.
low oilLow-oil
Reduce ghee to 1 tablespoon and cook the nuts and aromatics in a non-stick pan with a splash of water to prevent sticking.
spicySpicy
Add 1/4 teaspoon of Kashmiri red chilli powder along with the garam masala for a deeper heat and vibrant colour.
Why this is on our healthy list.
Good Source of Plant Protein
Peanuts and cashews provide plant-based protein and healthy unsaturated fats that support heart health.
Rich in Vitamin A
Carrots and green peas contribute beta-carotene, which the body converts into vitamin A for vision and immunity.
Digestive Aid from Ginger
Fresh ginger stimulates digestion and helps reduce bloating, making this a lighter yet satisfying meal.
Low-Fat Option with Ghee
A moderate amount of ghee provides butyrate, a short-chain fatty acid that supports gut health and adds rich flavor without excess fat.
Frequently asked questions
It's not recommended — freshly cooked rice is too moist and sticky, resulting in a mushy fried rice. Use day-old refrigerated rice for best results.
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