Bagara Chawal

Name: Bagara Chawal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 2 tbsp oil; 2 tbsp peanuts; 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 1 inch cinnamon (small piece); 4 pcs cloves; 3 pcs green cardamom; 2 pcs bay leaf; 1 tsp cumin seeds; 0.5 tsp shahi jeera; 6 pcs black peppercorns; 2 tbsp coriander leaves (chopped); 2 tbsp mint (chopped); 2 tbsp yogurt (plain, whisked); 1 tbsp lemon juice; 0.5 tsp salt; 2 cup water (hot)

RATING

4.4/5(72)

TASTE SCORE

8/10

Fragrant Hyderabadi tempered rice made with basmati, whole spices, peanuts, and a light tang from yogurt and herbs. It is a simple but deeply aromatic rice dish that fits beautifully beside mirchi ka salan or any mild curry.

PREP

15m

COOK

25m

SERVES

1 KATORI

298 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak and drain the rice.
Rinse the basmati rice until the water runs mostly clear. Soak it in water for 20 minutes, then drain well before cooking.
TIPDrained rice toasts better in the spiced oil and stays separate after cooking.
saute · ~2 min
Heat the oil and fry the peanuts.
Heat the oil in a heavy pot over medium heat. Add the peanuts and cook until lightly golden, then keep them in the pot.
temper · ~4 min
Bloom the whole spices.
1.Add cumin seeds, shahi jeera, cinnamon, cloves, green cardamom, bay leaf, and black peppercorns to the hot oil.
2.Stir for 30 to 40 seconds until fragrant.
3.Add the sliced onion and green chili.
TIPKeep the heat medium so the spices release aroma without turning bitter.
saute · ~8 min
Cook the onion base.
1.Cook the onion until light golden and softened, about 5 to 6 minutes.
2.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
3.Add yogurt, mint, coriander leaves, lemon juice, and salt.
4.Mix well and cook for 1 minute.
saute · ~2 min
Coat the rice in the masala.
Add the drained basmati rice to the pot and gently mix for 1 to 2 minutes so every grain is coated with the spiced oil and herbs.
TIPStir gently here so the soaked grains do not break.
boil · ~5 min
Add water and bring to a boil.
Pour in the hot water and bring the pot to a steady boil over medium-high heat.
steam · ~15 min
Cover and cook the rice.
Reduce the heat to low, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
rest · ~10 min
Rest the rice off the heat.
Turn off the heat and let the rice rest, covered, for 10 minutes so the grains finish steaming and firm up.
serve
Fluff and serve the Bagara Chawal.
Open the pot, gently fluff the rice with a fork, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati thoroughly before adding it to the pot, or the grains can turn soft and clump.
2
Fry the peanuts only until light golden; they keep darkening slightly from the residual heat in the pot.
3
Cook the onions to light golden, not deep brown, so the rice stays delicately aromatic rather than sweet-heavy.
4
Whisk the yogurt well and lower the heat slightly before adding it to prevent splitting in the onion masala.
5
Use hot water, not cold, so the pot returns to a boil quickly and the rice cooks more evenly.
6
After the covered cooking time, rest the rice undisturbed for 10 minutes so the grains firm up and fluff cleanly.
7
If serving with salan, keep the rice seasoning balanced and avoid extra lemon at the end so it does not overpower the curry.