Bagara Rice

 

            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. 

            This rice preparation is a good substitute to jeera rice, pulao or steamed rice, as it goes very well with an side dish.  So check out the step by step pictorial recipe 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. Sauté for a few seconds.

          Add the green chilies and onion and fry for a minute. Add the mixed nuts and continue to sauté 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. Fluff it up with a fork. 

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

                 Heat ghee & oil & temper with bay leaves, cinnamon, cardamoms, cloves and 

                 caraway seeds. Sauté for a few seconds.

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

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

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

                             Add chopped mint & coriander leaves & 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 & 3-4 red chilies. Pressure cook for 2 whistles. 

                                   Bagara rice is done. 

                     Serve with any veg. or non-veg. gravy dish like mirchi ka salan, bagara 

                     baingan, mutton korma, chicken ka salan, etc.