Bagara Rice (Hyderabadi Bagara Khana, Bagara Chawal)

5 from 3 votes

Bagara Rice (Bagara Chawal, Bagara Annam, or Bagara Khana) is a traditional Hyderabadi dish made using rice, onions, herbs, and spices. It is best served with salan or korma. Here is how to make it in a pot over the stovetop or an instant pot.

Here are some more Hyderabadi recipes that you may like: Double ka Meetha, Bagara Baingan, Mirchi Ka Salan, Khatti Dal, and Hyderabadi Mutton Dum Biryani.

Bagara rice served in a bowl.
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Whenever I have guests for lunch or dinner, instead of making regular plain white rice, I try to fancy it up a bit. While Jeera Rice and Ghee Rice are my favorite variations, I tried this Bagara Rice this time. Everyone loved it, so sharing the recipe with you all.

About Hyderabadi Bagara Rice

Bagara Rice (Bagara Chawal, Bagara Annam, or Bagara Khana) is a traditional Hyderabadi style rice preparation where rice is cooked with onions, herbs, and aromatic spices.

Bagaar means tempering or tadka. Bagara rice is tempered rice, hence the name.

Bagara Chawal is very flavorful and comes together in no time using simple ingredients.

This one-pot rice dish is perfect for special occasions like weddings and festivals. It can also be served as an everyday meal with a side of dal or curry.

You can make it healthier and wholesome by adding veggies like carrots, green beans, cauliflower, etc.

Ingredients

Rice – I like to make this dish with long-grain basmati rice, as it is very flavorful, and the grains are separate and fluffy.

Use any white rice that is easily available.

Onions – Use any variety of onions. I use red onions as they are full of flavors.

Whole Spices – Whole spices like green cardamoms (hari elaichi), cloves (laung), cinnamon (dalchini), bay leaves (tejpatta), and black peppercorns (kali mirch) are added for a lovely flavor.

You can also add shahi jeera, star anise (chakri phool), black cardamom (badi ealichi), and stone flower (dagad phool) for added flavor.

Green Chillies add a hint of spice to bagara khana. Adjust the amount as per your liking.

Cashew Nuts – This is optional, but they give a lovely crunch.

Ghee – Make this recipe in ghee for the best taste.

You can replace ghee with oil to make this dish vegan.

Other Ingredients – You will also need fresh ginger, garlic, mint leaves, cilantro (fresh coriander leaves), water, salt, garam masala powder, and freshly squeezed lime juice (or lemon juice).

I have used water in this recipe, but you can also use vegetable or chicken stock. It will make this rice dish even more flavorful.

Add veggies like carrots, green peas, beans, and cauliflower to make this dish wholesome and healthy.

How To Make Bagara Rice On Stovetop

Rinse 2 cups of long-grain basmati rice with water 2-3 times until the water runs clear. Soak the rice in 5 cups of water for 15-20 minutes.

Rice soaked in water.

Heat 2 tablespoon ghee in a large pot over medium-high heat.

Ghee heating in a pan.

Once the ghee is hot, add the following whole spices and let them crackle for 5-6 seconds.

  • 2-3 whole green cardamoms
  • 3-4 cloves
  • 1-inch piece of cinnamon stick
  • 2 bay leaves
  • 5-6 whole black peppercorns
Whole spices fried in ghee.

Add 10-12 whole cashew nuts and fry until they turn slightly brown (40-60 seconds), stirring continuously.

cashew nuts added to the pan.
Fried until browned.

Add the following ingredients and cook for 6-8 minutes until the onions are lightly browned, stirring frequently.

  • 1 cup thinly sliced onions
  • 3-4 green chilies (slit into half)
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
Onions, chilies, ginger and garlic added to the pan.
Onions turned light brown.

Now add 1 tablespoon roughly chopped mint leaves and 1 tablespoon roughly chopped cilantro and cook for a minute.

Mint  and cilantro added to the pan.

Add the following ingredients to the pan and stir well.

  • 3 and ½ cups of water
  • 1 and ½ teaspoon salt
  • ½ teaspoon garam masala powder
  • 1 teaspoon freshly squeezed lime juice
water, salt, garam masala and lime juice added to the pan.

Drain the water from the rice, add the rice to the pot, and stir gently.

Drained rice added to the pan.
Stirred gently.

Reduce the heat to low.

Cover the pot with a tight-fitting lid and cook on low heat undisturbed for 20-25 minutes until all the water is absorbed and the rice is cooked well.

Pot covered with a lid.

Remove the pot from heat and let it rest for 5 minutes.

Open the lid and fluff the rice gently using a large fork.

Serve hot.

Cooked bagara rice.
Bagara rice fluffed with a fork.

How To Make Bagara Rice In Instant Pot

Rinse 2 cups of long-grain basmati rice with water 2-3 times until the water runs clear. Soak the rice in 5 cups of water for 15-20 minutes.

Press the SAUTE button of the instant pot and follow the recipe until mint and cilantro are added.

Add 2 and ¼ cups of water, 1 and ½ teaspoon salt, ½ teaspoon garam masala powder, and 1 teaspoon lime juice to the pot and stir well.

Drain the water from the rice, add it to the pot, and stir gently.

Close the pot lid and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 6 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid of the pot.

Fluff the rice gently using a large fork and serve hot.

Frequently Asked Questions

How do I cook bagara rice in a rice cooker?

To make it in an electric rice cooker, add the soaked rice, water, mint leaves, cilantro, lime juice, and salt.

In a pan, heat ghee and add the whole spices, followed by cashew nuts, onions, ginger, garlic, and green chilies. Add this tempering to the rice cooker and stir gently.

Now close the lid and cook until the rice is cooked. 

How do I cook bagara chawal in a pressure cooker?

To make it in a pressure cooker, follow the stovetop method until adding water. Close the lid of the pressure cooker and cook on high heat for 2 whistles.

Remove the cooker from heat and let the pressure release naturally. Fluff and serve.

Can I make bagara khana using leftover rice?

Saute the onions, spices, and herbs in ghee, then add cooked rice to the pan. Mix everything well.

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Bagara Rice (Bagara Chawal, Bagara Annam, or Bagara Khana) is a traditional Hyderabadi dish made using rice, onions, herbs, and spices. It is best served with salan or korma. Here is how to make it in a pot over the stovetop or in an instant pot (vegetarian, gluten-free, can be easily made vegan).
5 from 3 votes

Bagara Rice Recipe (Bagara Khana, Bagara Chawal)

Bagara Rice (Bagara Chawal, Bagara Annam, or Bagara Khana) is a traditional Hyderabadi dish made using rice, onions, herbs, and spices. It is best served with salan or korma. Here is how to make it in a pot over the stovetop or in an instant pot.
Prep: 10 minutes
Cook: 20 minutes
Soaking Time: 20 minutes
Total: 50 minutes
Servings: 6 people

Ingredients 

  • 2 cups long-grain basmati rice (or any white rice)
  • 2 tablespoons ghee (use oil for vegan)
  • 2-3 whole green cardamoms (hari elaichi)
  • 3-4 cloves (laung)
  • 1 inch piece of cinnamon stick (dalchini)
  • 2 whole bay leaves (tejpatta)
  • 5-6 whole black peppercorns (kali mirch)
  • 10-12 cashew nuts
  • 1 cup thinly sliced onions
  • 3-4 green chilies (slit into half)
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon roughly chopped mint leaves
  • 1 tablespoon roughly chopped cilantro (fresh coriander leaves)
  • 1 teaspoon freshly squeezed lime juice
  • ½ teaspoon garam masala powder
  • 1 and ½ teaspoons salt
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Instructions 

Stovetop Recipe

  • Rinse rice with water 2-3 times until the water runs clear. Soak the rice in 5 cups of water for 15-20 minutes.
  • Heat ghee in a large pot over medium-high heat.
  • Once the ghee is hot, add green cardamoms, cloves, cinnamon, bay leaves, and black peppercorns and let them crackle for 5-6 seconds.
  • Add cashew nuts and fry until they turn slightly brown (40-60 seconds), stirring continuously.
  • Add onions, green chilies, ginger, and garlic, and cook for 6-8 minutes until the onions are lightly browned, stirring frequently.
  • Now add mint and cilantro and cook for a minute.
  • Add 3 and ½ cups of water, salt, garam masala powder, and lime juice to the pan and stir well.
  • Drain the water from the rice and add it to the pot and stir gently.
  • Reduce the heat to low.
  • Cover the pot with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the water is absorbed and the rice is cooked well.
  • Remove the pot from heat and let it rest for 5 minutes.
  • Open the lid and fluff the rice gently using a large fork.
  • Serve hot.

Video

YouTube video

Notes

You can make it healthier and wholesome by adding veggies like carrots, green beans, cauliflower, etc.
The instant pot recipe is in the post.

Nutrition

Calories: 304kcal, Carbohydrates: 55g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 88mg, Potassium: 134mg, Fiber: 2g, Sugar: 2g, Vitamin A: 35IU, Vitamin C: 5mg, Calcium: 32mg, Iron: 1mg
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5 from 3 votes (2 ratings without comment)

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