Vagharela Bhath (Spicy Rice)

    35 min

    This is a quick and simple Indian fried rice recipe, flavoured by mustard seeds, curry leaves, asafoetida, turmeric and chillies. If you like your food hotter, add more chillies. It's a great way of using up leftover rice.

    3 people made this

    Serves: 4 

    • 3 tablespoons cooking oil
    • 1 teaspoon mustard seeds
    • 2 sprigs fresh curry leaves
    • 1 pinch asafoetida powder
    • 1 onion, finely chopped
    • 150g potatoes, finely chopped
    • 4 green chillies, chopped
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon caster sugar
    • salt to taste
    • 750g cold cooked white rice
    • 3 tablespoons lime juice or to taste
    • 1 tablespoon chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a large frying pan over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chillies, turmeric, sugar and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes.
    2. Crumble the rice into the frying pan, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and coriander to serve.


    Fresh curry leaves and asafoetida powder can be found in Indian/South Asian stores.

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    Reviews in English (1)


    Very good, I would recommend pairing this dish with some sort of protein, such as chicken, beef, shrimp etc. 3 stars because I was anticipating this as a main dish. Otherwise excellent if followed exactly.  -  26 Oct 2010  (Review from Allrecipes US | Canada)