Bagara Rice is a simple yet traditional Hyderabadi rice recipe where basmati rice is cooked with aromatic spices. Also called as Bagara Annam or Bagara Khana, this rice dish is a great replacement for biryani or pulao. The name is derived from the word “bagaar” which means “to temper, as we add basmati rice to the “bagaar” without any other ingredients or process. This spicy, easy to make rice preparation can be served with a variety of side dishes like Chicken Curry, Mutton Curry, Daal, or any other curry of your choice that goes well with it. It can be prepared in Rice Cooker or Pressure Cooker.
Watch Recipe Video:
- Basmati Rice – 4 cups
- Ghee – 2 tbsp
- Onion(roughly chopped) – 1 cup
- Green chilies – 5-6 no.
- Ginger-Garlic paste – 2 tsp.
- Cashews – 10 no.
- Bay leaf – 3 no.
- Marathi Moggu – 2 no.
- Shahi Jeera – 11/2 tsp
- Green Cardamom – 6 no.
- Cinnamon stick – 2” piece.
- Cloves – 6 no.
- Black Cardamom – 2 no.
- Mace – 2 no.
- Black stone flower / Kalpasi – little
- Star Anise -1 no.
- Mint leaves – 1 cup
- Water – 7 cups
- Salt – to taste
Step1: Wash & soak the basmati rice for at least 1 hour in water.
Step2: Heat ghee in a pan, add bay leaf, cloves, cardamom, cinnamon stick, shahi jeera, star anise, black cardamom, kalpasi, mace and let them crackle for a few seconds.
Step3: Add cashew nuts and fry until they turn slightly brown.
Step4: Add onions, a little salt, green chilies, and saute it.
Step5: Add ginger garlic paste and cook for a minute until the raw flavour is gone.
Step6: Now add mint leaves, coriander leaves and switch off the gas.
Step7: Add this tempering into the rice cooker.
Step8: Add water, soaked rice into the rice cooker & check for seasoning, add salt.
Step9: Now cover the lid and cook until rice is cooked.
Step10: Serve hot with any spicy curry-like Chicken Korma or Mutton Korma.