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.
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.
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
- 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.
- Also add lemon extracted juice.
- Bring the water to a boil.
- Add soaked basmati rice into it and give a stir.
- Give a stir.
- Let all the water get absorbed and keep stirring in between.
- Once the water is absorbed reduce the heat to low and give a mix.
- 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.
Video
Recipe
bagara rice recipe hyderabadi, bagara khana
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 teaspoon ginger garlic paste
- 4 cups water
- 2 cups basmati rice (soaked for 25 to 30 minutes)
- salt to taste
- 1 teaspoon lemon extracted juice
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
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
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.
Yes, any rice can be used but soaking the rice is important if the rice is aged...
Just add water in correct ratio and not add more than required and stirring a bit before dum too helps in grainy rice.
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.
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