Loading...
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.
Prepare the Rice
Temper Spices & Caramelize Onions
Sauté Aromatics & Rice
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
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.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 466.55 calories per serving with 7.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Rice (Dum Method)
Rest and Serve
Add 1 cup of mixed vegetables like carrots, peas, and green beans along with the onions to make it a one-pot meal.
For a richer, creamier texture, replace 1 cup of water with 1 cup of thin coconut milk.
Substitute with brown basmati rice for a healthier, high-fiber option. Increase the water to 4.5 cups and the cooking time to 35-40 minutes.
The whole spices used, such as shah jeera (caraway seeds), cloves, and cardamom, are known for their carminative properties that can help improve digestion and reduce bloating.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Ingredients like ginger, garlic, and cinnamon contain compounds with natural anti-inflammatory effects, which can help combat inflammation in the body.
Ghee is a source of healthy saturated fats and butyric acid, which is beneficial for gut health and provides fat-soluble vitamins like A, E, and D.
Bagara Khana is a traditional aromatic rice dish from Hyderabadi cuisine. The term 'Bagar' refers to tempering (tadka), where whole spices are fried in hot oil or ghee to release their flavors, which then infuse the rice.
Bagara Khana is simpler than Biryani, as it doesn't involve layering meat or vegetables. It's more aromatic and less spicy than a typical Pulao, designed to be a subtle accompaniment to rich curries rather than a standalone dish.
Bagara Khana can be part of a healthy diet when eaten in moderation. It provides energy from carbohydrates. The use of whole spices offers digestive benefits, and using ghee provides healthy fats. To make it healthier, you can reduce the amount of ghee and pair it with a protein-rich dal or vegetable curry.
One serving of Bagara Khana (approximately 1 cup or 385g) contains around 450-500 calories, primarily from the rice and ghee. The exact count can vary based on the amount of ghee used and serving size.
It pairs exceptionally well with classic Hyderabadi dishes like Bagara Baingan (eggplant curry), Mirchi ka Salan (chili curry), or Dalcha (lentil and meat stew).
Store leftover Bagara Khana in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or heat in a covered pan on the stovetop over low heat until warmed through.