I posted a few recipes and suggestions for using up leftover cooked rice on Saturday. One of our best SavorSA friends, Jette Mistry, responded by passing along a family recipe that is a real Indian dish (unlike the Americanized one I described).
“This is an old family recipe carried down, often eaten as breakfast. Other families may have different versions. The amount of the spices can be adjusted to your taste. I usually add more,” Jette says.
Vagharelo Bhaat ( Indian Fried Rice)
2 tablespoons butter (or 3 tablespoons if using potato)
Pinch of red crushed pepper or 1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon whole cumin seeds
1 2-inch stick cinnamon
1 medium onion, diced
1 large potato peeled and diced (optional)
1 green chile cleaned and cut into thin rings
2 cups cooked, leftover white rice
1/2 cup frozen green peas (optional)
Melt the butter. Add the red pepper, turmeric, cumin and cinnamon stick to the pan and fry for a minute or so, until fragrant. Be careful not to burn. Add onion and potato (if using) and fry on low until done (8 – 10 minutes).
Add the green chile and fry for a few more minutes. Add the rice and green peas (if using) and mix everything well until nice and
hot. If you think the rice is too dry, a few tablespoons water can be added at the end. Remove stick of cinnamon before serving.
Since the cooked rice has already been salted, there is no need to add more salt.
Makes 4-6 servings.
From Jette Mistry
Photo by Bonnie Walker