This bhat bhaja (bhat means cooked rice, bhaja is frying) is perfect to use up the short grain par boiled rice that most Bengalis eat on regular basis. For the uninitiated Parboiled rice is the result of a process where rice, still in its brown rice grain form is either parboiled or steamed and then dried in its husk. The milling process comes next. The resulting grains are lest brittle, yellow in colour and have more nutrients as the Thiamine moves from its husk to the grain.


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