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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.
For 4 servings
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.
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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.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 476.06 calories per serving with 7.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1 cup of mixed vegetables like carrots, peas, and beans along with the onions to make it a more wholesome one-pot meal.
Add a tablespoon of cashews and raisins to the tempering along with the whole spices for a festive touch.
Add 1/4 teaspoon of red chili powder along with the ginger-garlic paste for extra heat.
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body and fuel for the brain.
Spices like cinnamon, cloves, and cardamom are not just for flavor; they contain antioxidants and have anti-inflammatory properties that can contribute to overall health.
Shah Jeera (caraway seeds) and mint leaves are known to aid digestion, reduce bloating, and soothe the stomach.
One serving of Bagara Rice (about 1.5 cups) contains approximately 450-500 calories, primarily from the carbohydrates in the rice and fats from the ghee.
Bagara Rice is a flavorful dish rich in carbohydrates for energy. It can be part of a balanced meal when paired with protein-rich curries and vegetables. Using ghee in moderation provides healthy fats. For a lighter version, reduce the amount of ghee.
While similar, Bagara Rice is simpler, focusing on the aroma of whole spices and fried onions. Pulao is often more complex, sometimes including yogurt, ground spices, and a wider variety of vegetables or meat.
Yes, you can. Brown basmati rice will require more water (about a 1:2.25 rice to water ratio) and a longer cooking time (around 35-40 minutes). The texture will also be chewier.
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.