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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.
For 4 servings
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.
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.
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.
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.
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.
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.
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.
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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.
This hyderabadi recipe takes 40 minutes to prepare and yields 4 servings. At 376.45 calories per serving with 6.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.
Add 1 cup of mixed vegetables like carrots, peas, and beans along with the onions to make it a more wholesome meal.
Substitute ghee with an equal amount of vegetable oil or any other neutral-flavored oil.
Use brown basmati rice for a healthier, high-fiber option. You will need to increase the water to a 1:2.5 ratio (rice to water) and cook for about 35-40 minutes.
The whole spices used, such as cloves, cardamom, and shahi jeera, along with fresh mint, are known for their digestive properties, helping to soothe the stomach and prevent bloating.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy. It also has a lower glycemic index compared to other white rice varieties, making it a better option for blood sugar management.
Spices like cinnamon and cloves contain antioxidants and compounds with anti-inflammatory effects, which can help combat oxidative stress in the body.
One serving of Bagara Rice (approximately 1 cup or 250g) contains around 350-400 calories, primarily from carbohydrates in the rice and fat from the ghee.
Bagara Rice can be part of a healthy diet when eaten in moderation. Basmati rice has a lower glycemic index than other white rice varieties. The spices used have various health benefits. To make it healthier, you can reduce the amount of ghee and pair it with a vegetable or lentil curry.
Bagara Rice is a specific type of Hyderabadi pulao. While both are fragrant rice dishes, Bagara Rice is simpler, typically without vegetables, and gets its distinct flavor from the 'bagar' (tempering) of whole spices and deeply browned onions.
It pairs exceptionally well with rich Hyderabadi curries like Bagara Baingan (eggplant curry), Mirchi ka Salan (chili curry), or Dalcha (lentil and meat stew).
Yes. Follow the steps until adding water. For 1.5 cups of soaked rice, add 2.25 cups of water. Close the lid and cook on high pressure for 1 whistle (or 5 minutes). Let the pressure release naturally.
Store leftover Bagara Rice 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 pan on the stovetop until warmed through.