Bagara Khana (بگارا کھانا)
Hyderabad's fragrant everyday rice — basmati simmered with whole spices, fried onions, and a hint of ghee, traditionally served alongside a thin daal or shorba.
Cuisine: Hyderabadi (Hyderabad) · Style: Rice Bowl · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 1.5 cups basmati rice, soaked 20 minutes
- 2 tbsp ghee
- 1 tbsp oil
- 1 bay leaf
- 4 cloves
- 4 green cardamoms
- 1 black cardamom
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- 1 large onion, thinly sliced
- 1 tsp ginger-garlic paste
- 15 curry leaves
- 2 green chillies, slit
- 3 cups water
- 1 tsp salt
- 1 tbsp lime juice
- 2 tbsp coriander leaves, chopped
Steps
- Heat ghee and oil. Crackle cumin, bay leaf, cloves, cardamoms, and cinnamon.
- Add sliced onion and fry until deeply golden — this colour and aroma is what bagara means.
- Stir in ginger-garlic paste, curry leaves, and green chillies. Cook 30 seconds.
- Drain the soaked rice and add to the pot. Toss gently for 1 minute to coat each grain.
- Pour in water, lime juice, and salt. Bring to a rolling boil.
- Cover, drop heat to the lowest setting, and steam for 12-14 minutes until the rice is just done.
- Switch off, rest covered for 5 minutes, then fluff with a fork.
- Garnish with coriander and serve hot with daal or a thin shorba.