Bagara Rice Recipe Hyderabadi Bagara Khana Whiskaffair

on Feb 01, 2022, Updated Jun 28, 2023 Here are some more Hyderabadi recipes that you may like: Double ka Meetha, Bagara Baingan, Mirchi Ka Salan, Khatti Dal, and Hyderabadi Mutton Dum Biryani. Whenever I have guests for lunch or dinner, instead of making regular plain white rice, I try to fancy it up a bit. While Jeera Rice and Ghee Rice are my favorite variations, I tried this Bagara Rice this time. Everyone loved it, so sharing the recipe with you all.

About Hyderabadi Bagara Rice

Bagara Rice (Bagara Chawal, Bagara Annam, or Bagara Khana) is a traditional Hyderabadi style rice preparation where rice is cooked with onions, herbs, and aromatic spices. Bagaar means tempering or tadka. Bagara rice is tempered rice, hence the name. Bagara Chawal is very flavorful and comes together in no time using simple ingredients.
This one-pot rice dish is perfect for special occasions like weddings and festivals. It can also be served as an everyday meal with a side of dal or curry. You can make it healthier and wholesome by adding veggies like carrots, green beans, cauliflower, etc. Use any white rice that is easily available. Onions – Use any variety of onions. I use red onions as they are full of flavors. Whole Spices – Whole spices like green cardamoms (hari elaichi), cloves (laung), cinnamon (dalchini), bay leaves (tejpatta), and black peppercorns (kali mirch) are added for a lovely flavor. You can also add shahi jeera, star anise (chakri phool), black cardamom (badi ealichi), and stone flower (dagad phool) for added flavor. Green Chillies add a hint of spice to bagara khana. Adjust the amount as per your liking. Cashew Nuts – This is optional, but they give a lovely crunch. Ghee – Make this recipe in ghee for the best taste. You can replace ghee with oil to make this dish vegan. Other Ingredients – You will also need fresh ginger, garlic, mint leaves, cilantro (fresh coriander leaves), water, salt, garam masala powder, and freshly squeezed lime juice (or lemon juice). I have used water in this recipe, but you can also use vegetable or chicken stock. It will make this rice dish even more flavorful. Add veggies like carrots, green peas, beans, and cauliflower to make this dish wholesome and healthy. Heat 2 tablespoon ghee in a large pot over medium-high heat.

2-3 whole green cardamoms 3-4 cloves 1-inch piece of cinnamon stick 2 bay leaves 5-6 whole black peppercorns

Add 10-12 whole cashew nuts and fry until they turn slightly brown (40-60 seconds), stirring continuously.

1 cup thinly sliced onions 3-4 green chilies (slit into half) 1 teaspoon finely chopped ginger 1 teaspoon finely chopped garlic

Now add 1 tablespoon roughly chopped mint leaves and 1 tablespoon roughly chopped cilantro and cook for a minute.

3 and ½ cups of water 1 and ½ teaspoon salt ½ teaspoon garam masala powder 1 teaspoon freshly squeezed lime juice

Drain the water from the rice, add the rice to the pot, and stir gently. Cover the pot with a tight-fitting lid and cook on low heat undisturbed for 20-25 minutes until all the water is absorbed and the rice is cooked well. Remove the pot from heat and let it rest for 5 minutes. Open the lid and fluff the rice gently using a large fork. Serve hot. Press the SAUTE button of the instant pot and follow the recipe until mint and cilantro are added. Add 2 and ¼ cups of water, 1 and ½ teaspoon salt, ½ teaspoon garam masala powder, and 1 teaspoon lime juice to the pot and stir well. Drain the water from the rice, add it to the pot, and stir gently. Close the pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot. Fluff the rice gently using a large fork and serve hot.