Bagara Khana

Bagara Khana

Bagara Khana

Veg

Aromatic white rice cooked in clarified butter with caramelised fried onions, whole garam masala (cinnamon, cardamom, cloves, bay), and a splash of rose water — the Hyderabadi festive rice, plainer and more buttery than biryani but richer than plain boiled rice. The centrepiece of the Hyderabadi feast alongside haleem, dalcha, and mirchi ka salan.

Cuisines

Hyderabadi Awadhi Mughlai

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 small onion, thinly sliced
1 inch cinnamon stick
2 cloves
2 green cardamoms
1 bay leaf
1/2 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 cup yogurt, beaten
2 cups water
1 tablespoon chopped fresh coriander

Instructions

  1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
  2. 2 Heat ghee or oil in a pot over medium heat.
  3. 3 Add cumin seeds, cinnamon stick, cloves, cardamoms, and bay leaf. Sauté until fragrant.
  4. 4 Add sliced onion and fry until golden brown.
  5. 5 Stir in ginger-garlic paste and sauté for a minute.
  6. 6 Add turmeric powder and red chili powder, and mix well.
  7. 7 Lower the heat and add beaten yogurt, stirring continuously to prevent curdling.
  8. 8 Add the drained rice and sauté for 2-3 minutes, ensuring the rice is well coated with the spices.
  9. 9 Pour in water and add salt to taste. Bring to a boil.
  10. 10 Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and water is absorbed, about 15-20 minutes.
  11. 11 Turn off the heat and let it rest for 5 minutes.
  12. 12 Fluff the rice with a fork and garnish with chopped fresh coriander before serving.

Tips

For extra flavour, use whole spices in the oil first.