A simple yet fragrant Hyderabadi rice dish, cooked with aromatic whole spices and caramelized onions. It's the perfect, subtle accompaniment to rich and spicy curries, letting the main dish shine.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
467cal
8gprotein
83gcarbs
Ingredients
2 cup Basmati Rice (aged, long-grain is best)
3 tbsp Ghee (can be substituted with a neutral oil)
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
4 pcs Green Chili (slit lengthwise)
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped, plus more for garnish)
A rich and tangy tomato curry from Hyderabad, thickened with a creamy paste of roasted peanuts and sesame seeds. This flavorful dish is a perfect side for rice or rotis, offering a unique nutty twist to a classic tomato base.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Bagara Khana, Tamate ka Kut and Roasted Papad
Aromatic Bagara Khana with tangy Tamate ka Kut & crispy Papad – a gut-friendly, soul-satisfying meal.
This hyderabadi dish is perfect for lunch. With 798.0799999999999 calories and 20.1g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
4 pcs Cloves
4 pcs Green Cardamom (lightly crushed to release flavor)
1 pcs Bay Leaf
4 cup Water (use hot water for fluffier rice)
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice
Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for at least 30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve or colander and set aside.
2
Temper Spices & Caramelize Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the whole spices: shah jeera, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
Add the thinly sliced onions to the pot. Fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the dish.
3
Sauté Aromatics & Rice
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped mint and coriander leaves and cook for another 30 seconds.
Add the drained basmati rice. Gently fold the rice with the onion-spice mixture for 1-2 minutes to toast the grains lightly. Be careful not to break the rice grains.
4
Cook the Rice (Dum Method)
Pour in 4 cups of hot water and add the salt. Give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a vigorous boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
Let the rice cook undisturbed for 15-18 minutes. Do not open the lid during this time.
5
Rest and Serve
Turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam perfectly and the grains to become firm.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with extra fresh coriander leaves and serve hot with Hyderabadi curries like Bagara Baingan or Dalcha.
234cal
6gprotein
15gcarbs
19gfat
Ingredients
0.25 cup Peanuts (raw and unsalted)
2 tbsp Sesame Seeds (white sesame seeds)
600 g Tomatoes (about 5-6 medium, pureed)
1 pcs Onion (large, finely chopped)
3 tbsp Vegetable Oil
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves (fresh)
2 pcs Dried Red Chili (broken in half)
1.25 tsp Salt (or to taste)
1.5 cup Water (use hot water for best results)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Roast and Grind the Nut Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and continue to roast for another 1-2 minutes until they start to pop. Be careful not to burn them.
Remove the mixture from the heat and allow it to cool completely.
Transfer the cooled peanuts and sesame seeds to a grinder. Grind to a fine powder, then add 3-4 tablespoons of water to form a smooth, thick paste. Set aside.
2
Prepare the Tadka and Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the broken dried red chilies and fresh curry leaves. Sauté for 15-20 seconds until fragrant.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Mix everything thoroughly. Cook the masala on medium-low heat for 10-12 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
4
Combine Paste and Simmer the Curry
Add the prepared peanut-sesame paste to the pan. Stir continuously and cook for 2-3 minutes to toast the paste and remove any raw taste.
Gradually pour in 1.5 cups of hot water while stirring constantly to prevent any lumps from forming.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes.
Stir occasionally to prevent the paste from sticking to the bottom. The curry is ready when it has thickened and a layer of oil floats on top.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, bagara khana, roti, or phulka.