vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
634 cal
17gProtein
93gCarbs
23gFat
2Recipes
Loading...
Aromatic Bagara Rice with crispy fried onions - a quick, energy-giving meal that's simply delicious!
Aromatic Hyderabadi rice dish where basmati rice is cooked with whole spices like cinnamon, cloves, and cardamom. Topped with crispy fried onions, it's a simple yet flavorful alternative to plain rice, perfect with rich curries.
Serving size: 1 serving
Protein-packed Ambada Gosht with wholesome Jowar Roti - a tangy, soul-satisfying meal that truly hits the spot!
Perfectly spiced Boti Kebab with flaky Paratha & crispy onion rings. A protein-packed, energy-giving meal!
Aromatic, perfectly spiced Kachay Gosht ki Biryani. A soul-satisfying, energy-giving meal with raita!
Crispy Lukhmi & melt-in-mouth Dum ka Keema with Rumali Roti. A protein-packed, comfort food spread!
Perfectly spiced Jhinge ka Salan with Bagara Rice. A creamy, gut-friendly homestyle delight!
Aromatic Bagara Rice with crispy fried onions - a quick, energy-giving meal that's simply delicious!
This hyderabadi dish is perfect for lunch. With 475.64 calories and 7.56g of protein per serving, it's a low-fat, low-phosphorus, low-potassium option for your meal plan.
Prepare the Rice: Wash the basmati rice in a large bowl, changing the water 3-4 times until it runs clear. Soak the rice in fresh water for 30 minutes. After soaking, drain it completely using a fine-mesh sieve and set aside.
Sauté Onions and Spices: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the shah jeera, cinnamon stick, lightly crushed green cardamoms, cloves, and bay leaf. Sauté for 30-40 seconds until they release their aroma. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until they are evenly golden brown.
Sauté Aromatics: Add the ginger garlic paste and slit green chilies to the pot. Sauté for 1 minute until the raw aroma disappears.
Cook the Rice: Carefully add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring the grains are coated with ghee and spices without breaking them. Pour in 3.5 cups of hot water and the salt. Stir gently once. Increase the heat to high and bring the water to a vigorous boil.
Simmer and Rest: Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15 minutes without opening the lid. Turn off the heat and let the rice rest, still covered, for 10 minutes. This step is crucial for the grains to firm up.
Garnish and Serve: After resting, open the lid and gently fluff the rice with a fork from the sides. Garnish with fried onions (birista), chopped coriander, and mint leaves. Serve hot with your favorite curry like Bagara Baingan or Dalcha.