Friday, 30 January 2015

Bagara Khana / Bagara Chawal

Bagara Khana / Bagara Chawal - an easy rice delicacy from Hyderabad. A plain biryani rice flavored with sliced onions, garlic, mint and whole spices. Pairs beautifully with spicy gravies and korma.


  • 1 Cup Long grain Rice / Basmati Rice
  • 1 and 1/2 Cup water
  • 1 Large red onion sliced finely
  • 1 Tablespoon Oil       
  • 1 Tablespoon Ghee
  • 1 Green cardamom
  • 2 Cloves
  • a tiny piece of cinnamon stick
  • 3 Crushed garlic cloves
  • 5 whole black pepper
  • 1/2 Teaspoon Cumin Seeds
  • 5 mint leaves (optional)
  • 1 Green Chilli slit in the middle
  • Salt as required


1. Wash rice several times in tap water and soak in regular tap water for 15 minutes
2. In a pan, heat oil. When the oil is hot, reduce the flame to lowest setting and add Cumin seeds, whole black peppers, cinnamon stick , bay leaf, cloves, green cardamom                                    
3. Fry for few seconds. Then add crushed garlic and fry until garlic turns light golden color. Do not burn garlic, burnt garlic spoils the flavor
4. Now increase the flame to medium and add sliced red onions and fry until they are soft

5. Drain rice and add it to the pan. Stir / mix everything together using a fork. Add 1 and 1/2 cups of water , 1 tablespoon ghee and mint leaves. Add salt to taste


6. Reduce the flame to lowest setting and cover the pan with lid with the lid half closed. Let the rice for 15 to 20 minutes. If you are cooking in pressure cooker, cook for 2 whistles on low flame                       
7. Once the rice is cooked, mix gently with a fork. Do not over mix or break the rice

8. Serve hot with a spicy curry and raita

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