Bagara Rice

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169 Ratings
16 Reviews
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Recipe By Vahchef
35 m
2 servings
125.5 Cals

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Bagara Rice

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Bagara Rice Recipe, CHAWAL, How To Make Bagara Rice Recipe

Name: Bagara Rice
Prep time: 20 min
Cook time: 15 min
Total time: 15 min
Yield: 2

Bagara rice is a simple Hyderabadi rice recipe which can be prepared for functions or any festive occasions. It is famous in Andhra predominantly from telangana region.

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make Bagara Rice

(169 ratings)

16 reviews so far

Prep time
20 mins

Cook time
15 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : January 18, 2019

Ingredients used in Bagara Rice
• Basmati rice - 1 cup.
• Oil - 2 teaspoons.
• Bay leaf - 1-2 numbers.
• Cloves - 2-4 numbers.
• Cardamom - 2-4 numbers.
• Cinnamon stick - 1-2 numbers.
• Black cumin seeds - 1/2 teaspoons.
• Biryani phool - 1-2 numbers.
• Mace - 1 numbers.
• Onion(roughly chopped) - 1 cup.
• Salt - to taste.
• Green chillies - 2-3 numbers.
• Ginger garlic paste - 1 teaspoons.
• Mint leaves - 1 bunch.
• Coriander leaves - 1/2 bunch.
• Water - 1+1/2 cup.
Method:
Soak the basmati rice for 30 minutes in water. Heat oil in a pan, add bay leaf, cloves, cardamom, cinnamon stick, black cumin seeds, biryani phool, mace and saute it. Add onions, a little salt, green chilies and saute it. Add ginger garlic paste and saute it, cook for one minute until raw flavour is gone. Now add mint leaves, coriander leaves and mix it. Add water, check for seasoning add salt and boil it. Add soaked rice and slightly mix and cook it initially on high flame later on a slow flame until it is done. Once the moisture is reduced place lid and cook it until it is done and switch off the flame and allow it to rest for 5 minutes. Now the Bagara rice is ready to serve.

Jayanthi Nagarajan Posted on Thu Feb 16 2017

Very simple n easy recipe.I feel if we add 50ml curd after frying ginger garlic paste,it will be more tastier with tangy taste n help to fry the paste without burning.

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