Bagara rice is a traditional Hyderabadi cuisines rice dish made with rice, whole spices, herbs, and green chili. Such as cloves, Cinnamon sticks, black peppercorns, green cardamom. Bagara chawal is one of the most popular recipes for Hyderabadi cuisine that is prepared in almost every household, especially in India and Pakistan.
In this Hyderabadi Bargara chawal recipe, rice is sautéed in a spicy that is so simple yet full of flavor It is a one-pot dish and is made with minimal ingredients making it best for your meal. Whole spices and herbs form the main ingredients of this recipe. There is one way of making rice. Bagara is usually prepared during lunch. It is a very good combination with,
Bagara khana Recipe
You can add of your choice like boiled eggs, boiled potatoes in rice. It is a one-pot dish, spices are roasted in ghee to bring out the aroma. Then the rice is sautéed with these spices & absorbed and the rice is cooked. The pot is then fixed and steam cooked. It is a super, smelling and delicious rice dish infused with whole spices and lots of goodness.
It rice makes for a great lunch ready under 30 minutes to get to ready served with a curry side dish like chicken korma, white chicken korma. There is no use of powdered spices as such in Bagara rice, only whole spices that are mainly used to infuse flavor into the rice. The key ingredients are the whole spice. In Indian cuisine, we make a lot of rice recipes like,
What Is Bagara Rice?
The word means Bagara Rice is tempering. Fried onion with sautés rice, mint, coriander, green chili, and whole spices.It is known as Bagara chawal.
Ingredients
1. Rice. I used long grain basmati rice, as they turn out to be fluffy. If you do not add basmati rice, you can use any regular rice that you prefer.
2. Ginger, Garlic Paste: I have given their quantity in whole form ginger, garlic make this paste beforehand and airtight bottle and store it in the fridge too. Add in the Bagara rice. Which gives it a similar flavor.
3. Green Chili: Added for a good spiciness to this recipe. You can adjust the amount of green chili of your choice.
4. Whole Spices: I have added whole spices. Whole spices are added to the hot ghee.
They release an astounding flavor, along with making the rice flavourful.
5. Ghee: I have added ghee to make this recipe only in oil, for the best taste. Add whole spices to hot ghee, they release their flavor and aroma. If you do not add ghee, you can use oil.
6. Onion: Here, we will add sliced thinly onion along with rice. Always fry the onion slightly brown (do not the dark brown) and the best deliciousness.
7. Seasonings: Flavor the with, such as salt. You can increase and decrease the amount of this salt as per your taste.
8. Mint Coriander Leaves: Mint and coriander leaves adds freshness to this recipe.
Step-By-Step Instruction
How to make Bagara chawal
1. Wash and soak 1 cup of rice for 10 minutes.
2. Heat 2 tablespoons ghee in a cooking pot. Add 1 teaspoon ginger paste,1 teaspoon garlic paste, and sauté 1 minute, until aromatic.
3. Add the whole spices one by one:
- 2 cloves
- 1 teaspoon black cumin seeds
- 2 bay leafs
- 1-star anise
- 4 black pepper corn
4. Fry them on a medium flame until the aroma comes out to the ghee.
5. Next add chop onion fry them golden in color. Then add 2 sliced green chilies, and fry for a minute.
6. Next transfer drained rice fry for 1 minute. Do not over stir, the rice can break.
7. Meanwhile, add 1/2 tsp salt, coriander leaves, mint leaves.
8. Pour 1&1/2 cup water mix very well, cook until the water is absorbed.
9. Cover and cook again for 2 minutes. Fluffy up the bagara rice gently with a spoon.
Bagara Rice (Bagara Chawal)
Ingredients
- 1 Cup Rice Flake
- 1 & 1/2 Cup Water
- 1 Small Onion Chopped
- 1 Tsp Ginger paste
- 1 Tsp Garlic paste
- 2 Tbsp Ghee
- 1 Tsp Salt
- 1/2 Tsp Black cumin seeds
- 2 Cloves
- 2 Bay leaf
- 1 Star arise
- 4-5 Black pepper corn
- Coriander leaves
- Mint leaves
- Green chili
Instructions
- Wash and soak 1 cup rice for 10 minutes.
- Add 2 tablespoons ghee to a cooking pot. Add 1 teaspoon ginger,1 teaspoon garlic paste and sauté 1 minutes, until aromatic.
- And then add cloves, black pepper corn,1 teaspoon black cumin seeds, star anise, bay leaf and fry till lightly golden.
- Next add chop onion fry them golden in color. Then add 2 sliced green chili, and fry a minute.
- Next transfer drained rice fry for 1 minutes. Do not over stir, the rice can break.
- Meanwhile, add 1/2 tsp salt, coriander leaves, mint leaves.
- Pour 1&1/2 cup water mix very well, cook until the water is absorbed.
- Cover and cook again 2 minutes.
- Enjoy with a favorite curry.
