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Thursday, 2 June 2016

Bagara Rice - Hyderabadi Style


          This is a basic Hyderabadi plain Biryani without any veggie, mutton, chicken, etc. It is relished with any veg. or non-veg. gravy dish like mirchi ka salan, bagara baingan, mutton korma, chicken ka salan, etc. It also goes by the name of Bagara Khana or Bagara annam in the local lingo. 

          You can prepare this rice dish instead of jeera rice, pulao or plain steamed rice, as it goes very well with an side dish.  Please check for a step by step method with pictures to prepare this simple delicacy.








  • 1 1/2 cups basmati rice, soaked in water for 30 minutes
  • 1-2 tbsp. ghee
  • 1 tbsp. oil
  • 1 tsp. caraway seeds / cumin seeds
  • 1" cinnamon stick
  • 3-4 green cardamoms
  • 5-6 cloves
  • 2 bay leaves
  • 3 onion, sliced
  • 7-8 green chilies, slit
  • 1 tbsp. ginger-garlic paste
  • handful of mixed nuts
  • handful of mint & coriander leaves, chopped
  • salt to taste
  • juice of 1/2 lime
  • 3-4 fresh red chilies





          Heat ghee and oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and caraway seeds. Saute for a few seconds.

          Add the green chilies and onion and fry for a minute. Add the mixed nuts and continue to saute till light brown.

          Add the ginger-garlic paste and fry till the raw smell is gone. Now add the chopped mint & coriander leaves and stir for a few seconds.

          Add the soaked rice and fry for a minute on a low flame. Add 2 cups water, salt, lime juice and 3-4 red chilies. Pressure cook for 2 whistles. 

          Switch off the flame and keep aside to cool down before removing the lid. Serve this delicious bagara rice with any veg. or non-veg. gravy dish like mirchi ka salan, bagara baingan, mutton korma, chicken ka salan, etc.





                          Heat ghee and oil in a pan and temper with bay leaves, cinnamon,
                          cardamoms, cloves and caraway seeds. Saute for a few seconds.




Add the green chilies and onion and fry for a minute. 



Add the mixed nuts and continue to saute till light brown.



Add the ginger-garlic paste and fry till the raw smell is gone. 




Now add chopped mint & coriander leaves and stir for a few seconds.



Add the soaked rice and fry for a minute on a low flame. 



Add 2 cups water, salt, lime juice and 3-4 red chilies. Pressure cook 
                          for 2 whistles. 




Bagara rice done.



Serve this delicious bagara rice with any veg. or non-veg. gravy
                            dish like mirchi ka salan, bagara baingan, mutton korma, chicken
                            ka salan, etc.










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