A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
A hearty and flavorful North Indian lentil curry made with split chickpeas, simmered in a savory onion-tomato masala. This protein-packed dish is a staple comfort food, perfect with hot rotis or steamed basmati rice.
Aromatic Bagara Rice with protein-packed Chana Dal Masala. A perfectly spiced, energy-giving comfort food!
This hyderabadi dish is perfect for dinner. With 666.02 calories and 18.22g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
7
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.
Servings
4
Serving size: 1 cup
290cal
12gprotein
41gcarbs
10gfat
Ingredients
1 cup Chana Dal (Rinsed well and soaked for at least 2-3 hours)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
1 tsp Cumin Seeds
0.25 tsp Hing (Also known as Asafoetida)
1 large Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste (Freshly made is best)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
2 medium Tomatoes (Pureed or very finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala (Add at the end for best aroma)
3 cups Water (For pressure cooking, plus more if needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Soak and Cook the Dal
Rinse the chana dal thoroughly under running water. Soak it in 3-4 cups of fresh water for at least 2-3 hours. Soaking is essential for even cooking. After soaking, drain the water completely.
In a pressure cooker, add the soaked and drained dal, 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles (about 15-20 minutes). The dal should be soft and cooked through, but still hold its shape. Allow the pressure to release naturally.
2
Prepare the Masala (Tadka)
While the dal cooks, heat 2 tbsp of ghee in a separate pan (kadai) over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter.
Add 0.25 tsp of hing, followed by the finely chopped onion. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown.
Add 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 3-4 minutes, then add the spice powders: 1 tsp red chili powder and 1.5 tsp coriander powder. Add the remaining 0.75 tsp of salt.
Continue to cook the masala, stirring frequently, for about 5-7 minutes until it thickens and you see the ghee separating from the sides of the pan. This step is key for a deep flavor.
Once the pressure has released from the cooker, open the lid. Gently mash a few dal lentils against the side of the cooker with a spoon to help thicken the gravy.
Pour the cooked dal, along with all its cooking liquid, into the prepared masala in the kadai.
Mix everything together well. If the consistency is too thick for your liking, add 0.5 to 1 cup of hot water to adjust.
Bring the dal to a gentle boil, then reduce the heat to low and let it simmer for 7-10 minutes. This allows the dal to absorb the flavors of the masala.
4
Finish and Garnish
Turn off the heat. Stir in 0.5 tsp of garam masala and 1 tsp of crushed kasuri methi (crush it between your palms before adding).
If using, add 1 tbsp of fresh lemon juice for a bright, tangy flavor.
Garnish with 2 tbsp of freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving. Serve hot with steamed rice, jeera rice, or Indian breads like roti or naan.
