Fragrant, comforting, and easy to serve as a complete meal, rice bath recipe | karnataka style vegetable rice bath | rice bhath recipe is a vegetarian karnataka pulao made with oil, ginger, and garlic. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: Not specified
  • Yield: 3 Servings
  • Category: pulao
  • Cuisine: karnataka

Ingredients

for masala paste:

  • 2 tsp oil
  • 1 inch ginger
  • 4 clove garlic
  • 2 chilli
  • 1 tsp coriander seeds
  • 1 tsp fennel / saunf
  • 1 inch cinnamon
  • 1 pod cardamom
  • 4 cloves / lavang
  • 3 tbsp coriander (chopped)
  • 2 tbsp mint / pudina (chopped)
  • ¼ cup coconut (grated)
  • ¼ cup water

for pressure cooking:

  • 1 tbsp ghee / clarified butter
  • 2 tsp oil
  • 1 tsp cumin / jeera
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 pods cardamom
  • 4 cloves / lavang
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1 carrot (chopped)
  • ½ potato / aloo (cubed)
  • 5 beans (chopped)
  • 3 tbsp peas / matar
  • 2 tbsp coriander (chopped)
  • 2 tbsp mint / pudina (chopped)
  • 1 tsp salt
  • 1 cup sona masuri rice (soaked 20 minutes)
  • 2 cup water
  • 1 tsp lemon juice

Method

  1. firstly, in a small pan heat 2 tsp oil and saute 1 inch ginger, 4 clove garlic and 2 chilli.
  2. also add 1 tsp coriander seeds, 1 tsp fennel, 1 inch cinnamon, 1 pod cardamom, 4 cloves and saute until spices turn aromatic.
  3. further, add 3 tbsp coriander and 2 tbsp mint. saute until it shrinks.
  4. turn off the flame and add ¼ cup coconut.
  5. saute until the coconut warms up.
  6. cool completely and transfer to a small blender.
  7. blend to a coarse paste adding ¼ cup water. keep masala paste aside.
  8. in a pressure cooker heat 1 tbsp ghee and 2 tsp oil.
  9. saute 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 4 cloves.
  10. add 1 onion and saute until onions turn golden brown.
  11. also, add 1 tomato and saute until tomatoes turn soft and mushy.
  12. now add the prepared masala paste and saute until the raw flavour is gone.
  13. add 1 carrot, ½ potato, 5 beans, 3 tbsp peas, 2 tbsp coriander, 2 tbsp mint and ½ tsp salt.
  14. saute for 2 minutes or until masala paste is combined well.
  15. add 1 cup sona masuri rice. make sure to soak rice for 20 minutes.
  16. saute for a minute without breaking rice.
  17. now add 2 cup water, ½ tsp salt and 1 tsp lemon juice. mix well and get to a boil.
  18. cover and pressure cook for 2 whistles.
  19. finally, enjoy rice bath with raita and cucumber.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.