It is one of those days, important meeting schedule, house help on leave and the weather egging  me to curl up with my  favourite book sipping some soup ,throwing all caution to the wind. Of course, it does not happen that way, I don't throw caution to the wind, I rack my brain to cope the day,sigh at the beautiful weather outside and get down to tackle my tasks. I decide lunch  be a one pot meal, so I can steal some time after all is done and enjoy the weather and practice the art of doing nothing!

A friend recently shared a picture of an amazing dish called Bhazbhatta.She has in her bag ,some staggering family recipes. It  caught my eye and she lovingly shared the recipe. This is a simple dish of rice and vegetable coming together into a beautifully delicious and aromatic dish. Like all Kashmiri dishes , there is liberal use of spices and ginger,which makes this dish rather special.

Since I was in no mood to cook an elaborate lunch , with work  and no help at hand, I prepared 'Bhazbhatta', quick and easy with minimal fuss. Served it with Raita , Papadam and Pickles .
 Voila!!Lunch was done!



1cup  Basmati Rice

2 medium potatoes ,peeled and quartered

1 cup small cauliflower florets

1 tsp ginger ,julienned

1/2 cup shelled peas

2 bay leaves

1 stick cinnamon


2 cardamoms

4/5 black pepper corns

1/2 tsp ginger powder

1/2 tsp Red chilli powder

1/2 tsp Black cumin seeds

1 tsp Garam masala powder

2 tbsp Ghee

3 cups water

salt to Taste


1. Deep fry the potatoes and cauliflower florets till light golden brown.
2. Heat ghee in a pan. Add the cumin seeds, cloves and allow it to splutter.

3. Add bay leaves, peppers, cinnamon and cardamoms. Simmer for a minute.

4. Add drained rice and stir gently with a spatula for a minute.

5. Then add all the other ingredients except water.

6. Stir gently for a minute. ( at this point transfer all to a slow cooker - cover with water and cook on high for 1 hour.. change setting of slow cooker to low and cook for another 10 minutes) else follow steps below ...

7. Add 3 cups hot water. Bring to a boil.

8. Check taste of water for salt and chilies.

9. Simmer covered till rice is cooked and water evaporates.

10. Each grain should be separate.

11. Serve hot with raita & pickle & papad

Look forward to your comments and views.
Follow me on Instagram @ Kashmiri Nath.


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