Hyderabadi Bagara Rice
Bagara rice is the plain spiced rice Hyderabadi kitchens serve alongside a salan, not a biryani in itself.
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1 hr 10 mintotal
40 min hands-on30 min hands-off
Prep 20 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking and resting time.
Method
Heat oil in a heavy-bottomed pot. Add the whole spices: black cumin (shahi jeera), bay leaf, cinnamon, and cloves. Let them sizzle for a few seconds.
Add the thinly sliced onions. Sauté on medium flame until they turn deep golden brown. This caramelization is key to the flavor and color of Bagara Rice.
Stir in the ginger garlic paste and slit green chillies. Sauté until the raw smell of the garlic completely disappears.
Add the chopped mint leaves and fresh coriander. Fry for a minute until the herbs wilt and release their fragrance into the oil.
Pour the measured water into the pot and add salt. Bring the mixture to a vigorous boil.
Drain the soaked basmati rice and carefully slide it into the boiling water. Stir once gently.
Cook on high heat until most of the water has evaporated and holes start forming on the surface of the rice.
Reduce the heat to the absolute lowest setting. Cover the pot with a tight lid (dum) and cook for 10-12 minutes.
10–12 min
Turn off the stove and let it rest for 10 minutes before opening the lid to serve.
10 min
How to tell it's done
Aromatic, mildly spicy rice where every grain stands apart, infused with the essence of fried onions and mint.
Nutrition
Per serving, from 2 servings.
432kcal
Where the calories come from
- Protein6.8 g6%
- Carbohydrate68.6 g64%
- Fat14.3 g30%
- Saturated fat
- 2.3 g
- Fibre
- 3 g
- Sodium
- 1179 mg
- Potassium
- 277 mg
- Calcium
- 82 mg
- Iron
- 2.3 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Do not rush the browning of onions; taking them to a deep golden color provides the authentic earthy flavor typical of Hyderabadi Bagara Annam.
What to serve it with
Pairs immaculately with Mutton Dalcha, spicy Chicken Curry, or a classic Mirchi Ka Salan.
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