(Bhatia Vegetable Pulao)

Serves – 4



Rice – 2 cups

Oil – 4 tblsp.

Brinjal (medium size) – 1 no.

Cauliflower – 20 gms.

Potato (medium size) – 1 no.

Curry leaves (leaves only)- 2 sprigs

Green Chillies (chopped) – 2 nos.

Turmeric powder – ¼ tsp.

Coriander Powder – ¾ tsp.

Cumin seeds – ½ tsp.

Raw Mango Powder ¼ tsp.

Red Chilli Powder ¼ tsp.

Mustard seeds ½ tsp.

Salt to taste

Coriander leaves (for garnish) – 1 tblsp.


1.) Cut the brinjal and the cauliflower into small pieces. Peel and cut the potato into small pieces. Wash all the cut vegetables thoroughly.

2.) In a toap, boil the rice with turmeric powder. When done, remove the excess water.

3.) In a separate deep pan, heat the oil on a medium flame. When hot, add curry leaves, mustard seeds and chopped green chillies.

4.) When the mustard seeds start popping, add all the chopped vegetables, i.e. brinjal, potato and cauliflower. (The other option is to deep fry the vegetables separately and add it to the rice).

5.) Keep sautéing the vegetables in the oil and cook till they are nearly tender. Add all the remaining spices – coriander powder, cumin, red chilli powder, raw mango powder and salt and Stir well.

6.) Add the vegetable and spice mixture to the boiled rice. Mix thoroughly. Serve piping hot. Garnish with finely chopped coriander leaves.

To serve

Chiblaro is the Bhatia version of a Pulao. It can be eaten with curds or Raita. Bhatia’s usually eat this with either Boondhi vari dahi, Kela vari dahi or Tamatay ji Kadi .

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