Yummy Indian Kitchen - Healthy and diet-friendly recipes

  • Home
  • Blog
  • About Us
  • Contact Us
  • Recipe Index
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
×
Home » Recipes » Hyderabadi

bagara rice recipe, bagara khana (Hyderabadi style)

LAST UPDATED: Jun 3, 2021 . PUBLISHED: Sep 24, 2020 by Asiya . Leave a Comment

Jump to Recipe

Bagara rice, a flavorful light brown coloured rice recipe made in the Hyderabadi method is aromatic and quick to do flavoured rice. All the spices are sauteed with onions, ginger garlic paste and then the rice cooks in the spice masala. A very commonly made rice recipe in this region.

bagara rice recipe
Jump to:
  • About the recipe
  • Step by step procedure
  • Video
  • Recipe
  • FAQ'S

About the recipe

Bagara is referred to as the tempering done before adding rice and cooking it. It is mainly the tadka or the bagaar that brings flavor and aroma to the rice.

The bagaar is given by certain herbs and spices and then water is boiled before adding rice and cooking it.

I would like to highlight that it is this bagaar which should be perfect to get amazing results of the final outcome.

When to make this rice?

This is made usually during occasions in Muslim families very often and during large gatherings or during festivals such as eid along with sheer khurma and other delicacies and rice recipes.

It is the best rice recipe which is perfect for the special events and does not take a long time to get it cooked.

It is made with some combination curry and it could be a vegetarian curry or a non vegetarian curry.

We usually make it with various korma recipes such as chicken shahi korma mutton korma, chicken kurma and many more recipes which I would soon be mentioning in the article.

How to make the rice?

To make this special rice, one needs to first soak basmati rice in water for 20-25 minutes.

In a separate cooking utensil, heat little oil and give tadka by adding whole spices such as cardamom, cinnamon, shahi zeera and cloves which are the main ingredients for this flavorful and aromatic outcome.

Onions should be followed next and they should be stir fried until they turn slight brown and then herbs such as coriander leaves and mint leaves are added along with green chilies and also we need to add some garam masala powder if required for additional flavors.

These are then sauteed and then ginger garlic paste is added. The paste needs to be sauteed and water is added to let it boil. Water should consist of salt and lemon extract to balance the rice flavors.

I have tried to keep it simple and made in a traditional method but it can be enhanced using some more spices such as bay leaf but keeping it simple is the best option.

Combinations or accompaniments

It is best if served with veg kurma kind of recipes or with non veg curries or non veg korma recipes.

There should definitely be a curry or gravy kind of a curry that should be served along with this dish.

In Hyderabad, it is often served with kaddu ka dalcha or mutton dalcha and these form the best combo to be served.

Or it can be accompanied with many non veg recipes mentioned on my blog such as chicken curry indian style, dahi chicken or by using mutton recipes such as mutton curry or mutton gravy is the perfect combination curry with bagara rice.

bagara rice hyderabadi

Which rice to be used?

Here, I have used basmati rice but I do use ordinary sona masoori rice to make these special rice recipes as they taste yum by using plain rice rather than making use of basmati rice that is the long rice.

  • If using basmati rice, just soak the rice for at least 25 minutes before using for cooking.
  • If using ordinary rice, then just soak for 5-10 minutes before using it for cooking.
  • Both rice recipes taste best to make bagara rice and I have always personally preferred using ordinary sona masoori rice as it tastes much better with non veg side dishes or veg curries.

Step by step procedure

  1. Take a cooking pot, add oil and heat it.
adding oil and heating it
  • Add whole spices such as cloves, cardamom, cinnamon, shahi zeera and saute for few seconds.
Adding whole spices
  • Add sliced onions and saute until they turn slight brown or pinkish in color.
Adding sliced onions
  • Add slit green chilies, chopped coriander leaves, mint leaves and mix.
Adding slit green chilies, chopped coriander leaves, mint leaves and mix
  • Add ginger-garlic paste and saute for few minutes.
Adding ginger-garlic paste and sauteing
  • Add 4 cups water into it.
Adding 4 cups water into it
  • Add salt as per taste.
Adding salt as per taste to make hyderabadi bagara rice
  • Also add lemon extracted juice.
adding lemon extracted juice
  • Bring the water to a boil.
Bringing the water to a boil
  • Add soaked basmati rice into it and give a stir.
Adding soaked basmati rice into it
  • Give a stir.
stir the bagara rice
  • Let all the water get absorbed and keep stirring in between.
Let all the water get absorbed
  • Once the water is absorbed reduce the heat to low and give a mix.
mixing the bagara rice
  • Give a mix, cover the lid tightly.
covering and cooking the rice
  • Put on dum for 3-4 minutes until the rice is completely cooked.
dum for 3-4 minutes
  • Switch off the flame and serve hot.
serve hot

Video

Recipe

bagara rice recipe

bagara rice recipe hyderabadi, bagara khana

Asiya
An aromatic rice recipe made with whole spices and onion tempering.
No ratings yet
Print Recipe Pin Recipe SaveSaved!
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course dinner, Lunch, Main Course, Rice
Cuisine Andhra/South Indian, Hyderabadi
Servings 2
Calories 929 kcal

Ingredients
  

  • 4 tablespoon oil (olive or vegetable or any edible oil)
  • 2 cloves (loung)
  • 1 small cinnamon stick (dalchini)
  • 1 cardamom (elaichi)
  • ¼ teaspoon shahi zeera (black cumin)
  • 1 medium size onion, finely sliced
  • 3 slit green chillies
  • 1 tablespoon chopped coriander leaves
  • 4 mint leaves
  • ½ tsp ginger garlic paste
  • 4 cups water
  • 2 cups basmati rice (soaked for 25 to 30 minutes)
  • salt to taste
  • 1 teaspoon lemon extracted juice
Prevent your screen from going dark

Instructions
 

  • Take a cooking pot, add oil and heat it.
  • Add whole spices such as cloves, cardamom, cinnamon, shahi zeera and saute for few seconds.
  • Add sliced onions and saute until they turn slight brown or pinkish in color.
  • Add slit green chilies, chopped coriander leaves, mint leaves and mix.
  • Add ginger garlic paste and saute for few minutes.
  • Add 4 cups water into it.
  • Add salt as per taste and also add lemon extracted juice.
  • Bring the water to a boil.
  • Add soaked basmati rice into it and give a stir.
  • Cook on medium flame.
  • Let all the water absorb and keep stirring in between.
  • Once the water is absorbed reduce the heat to low.
  • Give a mix, cover the lid tightly.
  • Put on dum for 3-4 minutes until the rice is completely cooked.
  • Switch off the flame and serve hot.

Notes

  • Additional ingredients such as garam masala powder can be added.
  • Some prefer the color of the rice to be dark brown and in that case the onions have to be made into golden color and if less color in rice is preferred then just saute them until pinkish color.
  • If ordinary rice is used then no need to soak but if one wishes to soak then do it for 5 to 10 minutes.

Nutrition

Nutrition Facts
bagara rice recipe hyderabadi, bagara khana
Amount Per Serving
Calories 929 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g13%
Sodium 35mg2%
Potassium 213mg6%
Carbohydrates 149g50%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Vitamin A 85IU2%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!

Enhancements

In the tadka one can add tomato pieces or aloo pieces to make the rice but keeping it simple makes it more delicious and does not make it appear as a vegetable pulao.

Below are the recipe details and shall soon be updating it with step by step pics as well and also with a video procedure.

FAQ'S

Can we add additional spices while tempering?

Yes, there are many other spices such as the bay leaf, star anise which are usually added other than this but star anise gives a different flavor to the rice and I do not prefer to add it. The only spice which I suggest to be added is a bay leaf or tej patta which gives a slightly strong flavor in the rice but tastes good.

Can I use normal rice if not basmati rice?

Yes, any rice can be used but soaking the rice is important if the rice is aged...

My rice turns soggy and how to make it perfect with grains?

Just add water in correct ratio and not add more than required and stirring a bit before dum too helps in grainy rice.

How to make bagara khana in a pressure cooker?

The procedure remains the same as mentioned in the recipe but follow the recipe in cooker and once rice is added, give a stir and pressure cook for 1 whistle on high flame and let the steam release naturally.
The rice cooks perfectly as done in slow cooking method.

Can I make bagara rice in the cooker?

Yes, while pressure cooking no need to bring the water to a boil. Just add water in such a way that for 1 cup of rice add 1.5 cup of water and for 2 cups rice add 3.5 cup of water.

After adding water, do not boil and add rice, mix well by checking salt and everything. Pressure cook for 1 or 2 whistles and switch off immediately. Many whistles burns the rice at the bottom. Follow these tips while making bagara rice in cooker or it can be made in rice cooker too.

More Hyderabadi recipes

  • irani chai or irani tea served in tea cups along with biscuits
    Irani chai recipe or Irani tea (Hyderabadi chai)
  • achari chicken served in a bowl with chapati beside
    achari chicken recipe, achari murgh curry
  • dalcha recipe served in a bowl
    Dalcha Recipe Hyderabadi with Mutton
  • how-to-make-hyderabadi-mutton-biryani-recipe
    Hyderabadi Mutton Biryani Recipe

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

More about me →

STAY CONNECTED

  • Facebook
  • https://www.youtube.com/channel/UCqTdxhfT7YrQ0bdfKgTF6WA
  • https://www.instagram.com/yummyindiankitchen/
  • Twitter

Trending Recipes

  • smoothies to lose belly fat fast and flatten stomach
    smoothies to lose belly fat fast recipes
  • weight loss green juice in a glass with ginger, celery around
    green juice recipe for weight loss and cleansing
  • veg salad with mixed veggies in a bowl with garnishing spread beside
    vegetable salad recipe for weight loss (Healthy)
  • apple cider vinegar and cranberry juice detox drink in a glass with lemon beside
    apple cider vinegar and cranberry juice
  • detox water recipes in mason jar for weight loss with a straw
    13 Detox water recipes for weight loss
  • apple cider vinegar and honey drink served in a glass
    apple cider vinegar and honey with cinnamon (weight loss drink)
  • overnight instant oatmeal bowls with oats shown as garnishing background
    Overnight oats with instant oatmeal packets
  • meals under 200 calories lunch dinner and breakfast
    meals under 200 calories for lunch and dinner
  • cinnamon water in a cup with cinnamon sticks in a small bowl
    cinnamon water, cinnamon for weight loss
  • turmeric tea in a glass with rose petals spread around
    turmeric tea recipe for weight loss, curcumin tea

Footer

↑ back to top

  • About
  • Contact
  • Cooking Guide
  • Privacy Policy
  • Disclaimer

Copyright © 2025 Yummy Indian Kitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required