A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet elegant dish is the perfect companion for rich curries and gravies, bringing a touch of royal Nizami cuisine to your table.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cups
466cal
8gprotein
83gcarbs
Ingredients
2 cup Basmati Rice (Long grain is preferred)
3 tbsp Ghee (Can be substituted with a neutral oil)
A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.
Aromatic Bagara Bhaat with melt-in-mouth Bagara Baingan – a perfectly spiced, soul-satisfying meal that's pure comfort.
This hyderabadi dish is perfect for lunch. With 744.9000000000001 calories and 12.719999999999999g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
Green Chili
(Slit lengthwise)
0.25 cup Mint Leaves (Fresh, chopped)
0.25 cup Coriander Leaves (Fresh, chopped, plus more for garnish)
1.5 tsp Salt (Adjust to taste)
4 cup Water (Use a 1:2 rice to water ratio)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Caramelize Onions: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn a deep golden brown (birista). This step is crucial for the authentic flavor and color. Remove half of the fried onions and set them aside for garnish.
3
Temper the Spices: To the remaining onions in the pot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and shah jeera. Sauté for about 45-60 seconds until they release their aroma.
4
Sauté Aromatics: Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears. Then, stir in the chopped mint and coriander leaves and sauté for another 30 seconds.
5
Toast and Cook the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water and 1.5 tsp of salt. Stir gently and bring the mixture to a rolling boil over high heat.
6
Simmer and Steam: Once the water is boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let the rice cook undisturbed for 15-18 minutes, or until all the water is absorbed.
7
Rest and Serve: Turn off the heat and let the rice rest, still covered, for 10 minutes. This step is essential for the grains to firm up and separate. Open the lid, gently fluff the rice with a fork, and garnish with the reserved fried onions and fresh coriander leaves. Serve hot.
4
Serving size: 1 cup
279cal
5gprotein
17gcarbs
23gfat
Ingredients
250 g Baby Eggplants (About 8-10 pieces)
3 tbsp Peanuts (Raw, unsalted)
2 tbsp Sesame Seeds (White)
2 tbsp Dry Coconut (Grated or desiccated)
4 tbsp Vegetable Oil (For frying and gravy)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 leaves Curry Leaves
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tbsp Tamarind Paste
1 tsp Jaggery Powder (Or grated jaggery)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Warm)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Dry Roast & Make Masala Paste
In a dry pan over low heat, separately roast the peanuts until lightly browned and aromatic, then the sesame seeds until they pop, and finally the dry coconut until golden. This takes about 5-7 minutes in total.
Allow all roasted ingredients to cool completely to room temperature.
Transfer the cooled ingredients to a blender and grind into a fine powder.
Add 1/4 cup of water to the powder and blend again to form a smooth, thick paste. Set aside.
2
Prepare & Fry Eggplants
Wash the baby eggplants and pat them dry. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the eggplants in the hot oil and shallow fry them, turning occasionally, for 8-10 minutes until the skin is wrinkled and they are about 80% cooked.
Remove the fried eggplants with a slotted spoon and set them aside. There should be about 2 tablespoons of oil remaining in the pan.
In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Allow them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
4
Cook the Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Add the prepared ground masala paste. Cook on low heat, stirring frequently, for 7-8 minutes. This step is crucial; cook until the paste darkens in color and you see oil separating from the sides.
Stir in the tamarind paste and jaggery powder, mixing them well into the masala.
Gradually pour in 1.5 cups of warm water while stirring continuously to create a smooth, lump-free gravy. Add the salt and mix well.
Bring the gravy to a gentle simmer over medium-low heat.
5
Simmer & Finish
Gently place the fried eggplants into the simmering gravy, ensuring they are well-coated.
Cover the pan and let it cook on low heat for 10-12 minutes, or until the eggplants are fully tender and the gravy has thickened.
Turn off the heat. Sprinkle the garam masala over the curry and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld together.
