Bagara Rice
Serves:
4-5 people
Total Cooking Time:
35 minutes (including soaking time)
Ingredients:
| Lalbaba Premium Basmati Rice (soaked for 30 minutes) | 2 cups |
| Water | 3 cups |
| Medium onion | Thinly sliced 1 |
| Oil or ghee | 2 tbsp |
| Bay leaf | 1 |
| Cinnamon stick | 1-inch |
| Cloves | 3-4 |
| Green cardamoms | 2-3 |
| Cumin seeds | 1/2 tsp |
| Fennel seeds (optional) | 1/2 tsp |
| Ginger-garlic paste | 1 tbsp |
| Green chilies slit | 2 |
| Turmeric powder | 1/2 tsp |
| Garam masala | 1/2 tsp |
| Salt to taste | |
| Fresh coriander, chopped | 2 tbsp |
| Mint leaves, chopped | 2 tbsp |
| Yogurt(optional, for extra richness) | 1/4 cup |
| Fried cashews and raisins for garnish (optional) |
Bagara Rice is a fragrant, mildly spiced rice dish from Hyderabad, often served as a flavorful side with curries.
Instructions:
Step 1: Sauté the Aromatics
Heat ghee or oil in a heavy-bottomed pan.
Add bay leaf, cinnamon, cloves, cardamom, cumin seeds, and fennel seeds. Sauté for a few seconds until fragrant.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies. Cook for another minute.
Step 2: Cook the Rice
Add turmeric powder, garam masala, salt, and chopped mint & coriander. Stir well.
If using yogurt, add it now and mix until well incorporated.
Drain the soaked Lalbaba Basmati Rice and add it to the pan. Stir gently to coat the rice with the spices.
Pour in 3 cups of water. Bring it to a boil, then cover and simmer on low heat for 15 minutes.
Turn off the heat and let it rest for 10 minutes before fluffing with a fork.
Step 3: Garnish & Serve
Garnish with fried cashews, raisins, and more fresh coriander if desired.
Serve hot with raita, dal.
Step 1: Sauté the Aromatics
Heat ghee or oil in a heavy-bottomed pan.
Add bay leaf, cinnamon, cloves, cardamom, cumin seeds, and fennel seeds. Sauté for a few seconds until fragrant.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies. Cook for another minute.
Step 2: Cook the Rice
Add turmeric powder, garam masala, salt, and chopped mint & coriander. Stir well.
If using yogurt, add it now and mix until well incorporated.
Drain the soaked Lalbaba Basmati Rice and add it to the pan. Stir gently to coat the rice with the spices.
Pour in 3 cups of water. Bring it to a boil, then cover and simmer on low heat for 15 minutes.
Turn off the heat and let it rest for 10 minutes before fluffing with a fork.
Step 3: Garnish & Serve
Garnish with fried cashews, raisins, and more fresh coriander if desired.
Serve hot with raita, dal.