Wednesday, February 7, 2018

HYDERABADI BAGARA KHANA / BAGARA CHAWAL


Bagara khana is a Hyderabadi rice speciality. Bagar means tempering. The rice is cooked just with the tempering of whole spices, onion and ginger garlic paste without the addition of vegetables or meats. It is paired with mutton or chicken dalcha and curries. This is very popular in all the weddings and functions apart from the traditional Biriyanis.


Ingredients:
Rice .............. 1 cup (or as needed)
Onion .......... 1 sliced or use 1/4 cup birista (crispy fried onion)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
Green chillies .. 2
Cinnamon stick ... 1 piece
Black cardamom .... 1
Green cardamoms .. 4
Cloves ................... 4
Pepper corns ......... 6
Cumin seeds .......... 1 tsp
Cashew nuts ........... few
Mint leaves ............ handful
Salt ..................... to taste
Oil or ghee ......... 3 tbsps

Method:

1. Wash the rice and soak it for 30 minutes. In a pan heat the oil or ghee, reduce the flame and add the whole spices.








2.When they give out a nice aroma tip in the ginger garlic paste and slit green chillies.







3.Now add the sliced onion and saute it to golden brown colour. If you have birista (fried onion) you can use 1/4 cup of that instead.








4. Add 2 cups of water and bring it to a boil.









5.Tip in the rice and season with salt. Add the mint leaves.










6.Meanwhile fry the cashew nuts to a light brown colour and set aside for garnishing.









7.When the rice is almost done reduce the flame.










8. Cover the lid and place the pot on a tawa / griddle for dum. (on very low flame)










9. Open the lid and separate the rice carefully.









10. Garnish with fried cashew nuts before serving.



8 comments:

  1. This looks so awesome!Lovely tiffin recipe!

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  2. This rice dish looks really delicious and I am sure it must have smelt divine with all the aromatic spices you used. One step I did not understand is why did you put the pan on a tava, was there heat under the tava???

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    Replies
    1. Yes Nayna.. there was low flame under the tawa. I kept it for dum.

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  3. Wow the rice looks delicious. I love the idea of tempering it and cooking it with all the spices.

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    Replies
    1. Thanks Mina.. this really tastes aromatic and is perfect for a party.

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  4. This rice looks so rich and delicious. I've always wondered how they got that light brownish color and reading through your recipe, I now know. I'd definitely add the birista to make it more flavorful and for the colour.

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    Replies
    1. Thanks for liking the dish.. Do try it and enjoy the flavourful Hyderabadi rice.

      Delete

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