Bagara Khana or Pulav or pulao is a Hyderabadi special dish. It is also a rice delicacy cooked with aromatic spices.This is the most common dish in India and is made on several occasions.
It is called in different ways in different regions. It is usually referred to as ‘pulav’/pulao. Pulav is called as Bagara Khana in Hyderabad. It is a very simple dish but it is very aromatic when cooked with spices like cardamoms, cinnamon, caraway seeds, bay leaf etc.
Pulav/pulao or Bagara Khana can be made with Basmati Rice/ordinary rice. My Mother makes this recipe during several festivals,occasions or dinners. Bagara Khana is usually accompanied with curries which can be veg or non- veg.
These recipes are basic recipes which require minimum spicy tempering and khichdi is also done in the same way such as moong dal khichdi recipe.
A similar rice variety known as Tahari recipe with mutton is posted on my blog. Tahari is a popular Hyderabadi cuisine made with mutton/meat and is a twisted version of Biryani.
Side dishes like Chicken curries, gravy curries or Kormas, veg curries make great accompaniments for pulav. Mainly accompany it hyderabadi special baingan ka salan or chicken korma hyderabadi style. This is just a basic pulav with some spices added to it without any vegetables but a tasty recipe to be made during occasions.
Here I am with another simplest dish and a basic version of pulao which is the Hyderabadi bagara khana recipe.
- 1/2 cup oil or ghee
- 2 cups Rice(Ordinary or Basmati)
- 1 cup Onions sliced
- 1 chopped tomato
- 1 tsp ginger garlic paste
- 1 bay leaf
- 1 cinnamon stick(Dalchini)
- 2-3 cardamoms(Elaichi)
- 1/2 tsp caraway seeds(Shaahi zeera)
- 1 tbsp chopped coriander
- 1 tbsp mint leaves
- 2-3 slit green chillies
- 4 cups water
- 1/2 tsp lemon juice
- salt to taste
- In a heavy bottom pan heat oil, add the bay leaf, cinnamon stick, cardamoms, caraway seeds, add finely chopped onions and fry the onions till golden brown, add ginger garlic paste and saute till the raw smell disappears. Add drops of water so that the base of the pan does not burn(optional).
- Add the slit green chillies, saute well, add the chopped tomato, add the chopped coriander, mint leaves, saute well.
- Now add water and add salt to it, add few lemon drops and bring the water to a boil.
- Once the water is boiled transfer the washed rice into it.
- Cover the lid and cook the rice.
- Once it is almost done simmer the flame. If cooked on high flame the rice at the bottom may burn.
- Cook till it is done .
- Switch off the flame.
- Garnish it with chopped coriander.
Notes: We can use basmati rice or ordinary rice to make Pulav. But if we are using Basmati Rice then soak the rice for about 30- 40 minutes as soaking makes the grain longer while cooking. Pulav can also be made in a pressure cooker. Just follow the first four steps and pressure cook for about 4 whistles and reduce little water if required. Always the water quantity should be double the amount of rice quantity. If we are using one cup of rice then use two cups of water when cooking in a cooking pot or any heavy bottom pan.When you are adding garam masala spices we can use the spices of our choice but the one I have used give a good flavor but we can add more spices if one intends to.