Varhadi aloo bhat, a fabulous dish from Maharashtra cuisine. This Maharashtian recipe of rice and yogurt simmered with spices makes a great meal by itself. It is also known as Vagharelo aloo bhat and it is the Maharashtrian version of vegetable pulao.

Ingredients :
4 no: Large potatoes, cubed
1 1/2 cups: Rice, washed
3/4 cup: Yoghurt
5 cm: Ginger
2 pieces: Cinnamon
3 tsp: Coriander seeds
1/4 tsp: Turmeric
1/2 cup: Coriander leaves, chopped
1/4 cup: Dry coconut (copra), grated
5-6: Green chillies, chopped
Salt to taste
Oil for frying .

Method:

1. Fry potatoes and cashewnuts separately. Reserve.
2. Grind green chillies, ginger, cinnamon, coriander seeds and turmeric.
3. Heat 2 tbsps oil and fry the ground paste.
4. Add fried potatoes and yoghurt.
5. Add rice and stir fry.
6. Add 3 cups water, salt and cook the rice.
7. Add fried cashewnuts.
8. Garnish with dry grated coconut and coriander leaves, and serve hot.

Making Time: 25 minutes

Serves:6 persons.

Shelflife: 1 day. Best fresh.

Note: This is little bit like pulao. So if u need some variation, you can add other vegetables too. But traditionally, its cooked only using potatoes.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.