Bagara Rice or the Bagara Khana, as it is known, is a simple yet a very popular rice preparation. Rice made in the “bagaar” can be a great weekend dish.
It is nothing but a simple rice recipe made with aromatic spices. You can call it an easier version of pulao minus all the hassle.
Different ways to make bagara rice
1. You can make this Bagara Khana or the Bagara Rice in a rice cooker. That way you will not even have to monitor the rice.
2. The second method is the traditional stove top method.
Though almost every time I make it in the rice cooker. Just for those of you who do not like to cook in the rice cooker, here is the recipe in the stove top.
How to serve bagara rice or bagara khana
The bagara khana is a very popular rice dish of Hyderabad. You will find this rice served along with the Dalcha Recipe or the Mutton Dalcha Recipe. You can also serve it with either the Mutton Korma Recipe or the Chicken Korma Recipe. It is totally your family’s preference for how you would like to relish this delicacy.
The spices that goes into this bagara rice recipe is what makes all the difference. The aromatic spices that once tempered makes this simple bagara khana to altogether another level.
What is bagaar?
The name is dish is derived from the word “bagaar” which means “to temper”. As we add the rice to the “bagaar” without any other ingredients or process, hence the name Bagara Rice or Bagara Khana, Hyderabadi.
Check out the step by step pictorial below
Heat oil and add the whole spices.
Add onions and saute until golden brown. Next, mix in the ginger garlic paste and fry till raw smell vanishes from it.
Add water and mint leaves to the bagaar.
When the water starts boiling, add the rice.
Cook until almost all water has dried up. Simmer covered on extremely low heat for about 15 minutes. Your delicious bagara rice is ready to serve.
So let’s get started with the Bagara Rice, Bagara Khana, Hyderabadi
Bagara Rice, Bagara Khana, Hyderabadi
- 2 cups basmati rice soaked for 30 minutes
- 2 tbsp oil or ghee
- 1 inch stick cinnamon
- 3 - 4 cardamom
- 3 - 4 cloves
- 1 tsp cumin seeds
- 1 tsp shahi jeera
- 1/2 tsp black peppercorns
- 1 bay leaf
- 1 star anise
- 2 green chili cut into half
- 1 large onion finely sliced
- 1 tbsp ginger garlic paste
- 2 tsp salt (or to taste)
- handful of mint leaves
- Heat oil in a pan and add the whole spices, green chili, and onion. Fry till the onion turns golden brown in color.
- Add the ginger garlic paste and fry till the raw smell from it vanishes.
- Add salt and 2.5 cups of water. This will depend totally upon the quality of the rice. So just be careful with it.
- Add the mint leaves.
- Once the water starts boiling, add the soaked rice.
- Cook till the water has almost dried up. Give it a gentle stir. Cover and simmer for 15 minutes on extremely low heat. Switch off the heat.
- Wait for 10 more minutes before opening the lid and serving.
- Serve hot with some Korma or Dalcha
- Adding water will depend upon the quality of your rice. So add or reduce accordingly.
- You can even add tomatoes if you prefer.
- Allow a resting time of 10 minutes before serving.
Signing off until next time,
This recipe was originally published in March 2017. It has been retested and updated with reader feedback. Step by step photos and video have been added. The recipe has been made printable and checkboxes added for following the steps easily.
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