Bagara rice or bagara khana is a traditional Hyderabad's special rice dish. Bagara means tempering, so it is tempered with whole spices and no added masalas and vegetables. It can be made in a jiffy without much preparation. It is served with bagara baingan, dal and raita.
Preparation Time: 10 mins
Cooking Time: 20 mins
Recipe Category: Main Course
Recipe Cuisine: Telangana
Serves: 4 people
Preparation Time: 10 mins
Cooking Time: 20 mins
Recipe Category: Main Course
Recipe Cuisine: Telangana
Serves: 4 people
Ingredients:
- Basmati Rice - 2 cups
- Onions - 2 Large
- Green Chillies - 4 to 5
- Ginger Garlic paste - 1 tbsp
- Salt - to taste
- Cardamom - 3 to 5
- Cinnamon Stick - 3" long
- Cloves - 7 to 9
- Shahi Jeera - 1/2 tbsp
- Bay Leaves - 3 to 4
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Lemon Juice - 1 lime
Procedure:
- Soak basmati rice for half an hour.
- Slit green chillies and chop onions into thin slices. This we do with the chips cutter. Make a onion into half and slice it with the chips cutter.
- Make fresh ginger garlic paste. Blend equal quantities of ginger and garlic in a blender jar and blend well.
- Heat oil and ghee in a thick bottomed vessel, add shahi jeera, cardamom, cinnamon, cloves and bay leaves.
- Once they start spluttering add onions and green chillies. Fry onions till they turn into brown color.
- Add ginger garlic paste, stir well.
- Add water to it. For one cup of rice add only 1 and 1/2 cup of water. Add salt.
- Bring it to boil. Once water starts rolling boiling, add soaked rice.
- Mix it well. Cover it and cook till the rice cooks completely.
- Once rice cooked completely, add ghee and mix it well.
- Simmer the flame and allow it to cook in a low flame for 10 to 15 minutes. Stirring occasionally.
- Once done completely, i.e. moisture evaporates completely, add lemon juice.
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