• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Rice » Hyderabadi Bagara Rice (Bagara Khana, Bagara Chawal)

    Published: Feb 1, 2022 | Last Updated On: Feb 2, 2022 by Neha Mathur

    Hyderabadi Bagara Rice (Bagara Khana, Bagara Chawal)

    1319 shares
    Jump to Recipe

    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).

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

    Bagara rice served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Bagara Rice On Stovetop
    • How To Make Bagara Rice In Instant Pot
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 basically tempered rice and hence the name.

    Bagara Chawal is very flavorful and comes together in under 30 minutes using simple ingredients.

    This one pot rice dish is made for special occasions like weddings and festivals. You can even make it for your everyday meals with a side of dal or curry.

    This Hyderabadi bagara rice recipe can be easily scaled up or down as per your requirement.

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

    Bagara annam is vegetarian and gluten-free and can be easily made vegan.

    Ingredients

    Bagara rice ingredients 1
    Bagara rice ingredients 2

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

    Having said that, use any white rice that is easily available.

    You can also make it using brown rice, quinoa, or couscous but cooking time and rice to water ratio will differ.

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

    Whole Spices – Whole spices like green cardamoms, cloves, cinnamon, bay leaves, and black peppercorns are added for a lovely flavor.

    You can also add shahi jeera, star anise, black cardamom, 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 lime juice.

    I have used water to make this recipe but you can go ahead and use vegetable stock or chicken stock. It will make this rice dish even more flavorful.

    To make this dish wholesome and healthier, add veggies like carrots, green peas, green beans, cauliflower, etc.

    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 2-3 whole green cardamoms, 3-4 cloves, 1-inch piece of cinnamon stick, 2 bay leaves, and 5-6 whole black peppercorns and let them crackle for 5-6 seconds.

    Whole spices fried in ghee.

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

    cashew nuts added to the pan.
    Fried until browned.

    Add 1 cup thinly sliced onions, 3-4 green chilies (slit into half), 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped garlic, and cook for 6-8 minutes until the onions are lightly browned.

    Onions, chilies, ginger and garlic added to the pan.

    Keep stirring while frying.

    Onions turned light brown.

    Now add 1 tablespoon roughly chopped mint leaves and 1 tablespoon roughly chopped cilantro (coriander) and saute for a minute.

    Mint  and cilantro added to the pan.

    Add 3 and ½ cups of water, 1 and ½ teaspoon salt, ½ teaspoon garam masala powder, and 1 teaspoon lime juice.

    water, salt, garam masala and lime juice added to the pan.

    Drain the water from the rice and add it 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 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.

    Cooked bagara rice.

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

    Serve hot.

    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 SAUTE button on the instant pot.

    Add 2 tablespoon ghee to the pot.

    Once the ghee is hot, add 2-3 whole green cardamoms, 3-4 cloves, 1-inch piece of cinnamon stick, 2 bay leaves, and 5-6 whole black peppercorns, and let them crackle for 5-6 seconds.

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

    Add 1 cup thinly sliced onions, 3-4 green chilies (slit into half), 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped garlic, and cook for 6-8 minutes until the onions are lightly browned.

    Keep stirring while frying.

    Now add 1 tablespoon roughly chopped mint leaves and 1 tablespoon roughly chopped cilantro (coriander) and saute for a minute.

    Add 2 and ¼ cups of water, 1 and ½ teaspoon salt, ½ teaspoon garam masala powder, and 1 teaspoon lime juice.

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

    Close the lid of the pot 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 to cook bagara rice in a rice cooker?

    To make it in an electric rice cooker, add the soaked rice to the rice cooker along with 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, and add this tempering to the rice cooker. Stir gently.

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

    How to 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 you make bagara khana using leftover rice?

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

    Serving Suggestions

    Bagara Rice is a versatile recipe that tastes great with any dish. Be it a Dal, Curry, or Kadhi, this will go with it.

    It is popularly served with Chicken Curry, Mutton Dalcha, Mutton Curry, or Mutton Korma. Vegetarian dishes like Bagara Baingan, Mirchi Ka Salan or Tomato Salan are some other options that go very well with it.

    Bagara Rice is also very delicious on its own. So if you are in the mood to eat something simple, have it with raita on the side.

    Storage Suggestions

    Bagara Rice stays good in the refrigerator for about 2 to 3 days.

    Reheat it in a pan or in a microwave before serving. If you feel it has become a little dry, sprinkle some water on top, while reheating.

    You Might Also Like

    • South Indian Lemon Rice
    • Paneer Pulao
    • Shrimp Pulao
    • Peas Pulao

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Hyderabadi 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 (vegetarian, gluten-free, can be easily made vegan).
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 304kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups long-grain basmati rice (or any white rice)
    • 2 tablespoons ghee (use oil for vegan)
    • 2-3 whole green cardamoms
    • 3-4 cloves
    • 1 inch piece of cinnamon stick
    • 2 whole bay leaves
    • 5-6 whole black peppercorns
    • 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 (coriander)
    • 1 teaspoon lime juice
    • ½ teaspoon garam masala powder
    • 1 and ½ teaspoons salt
    US Customary or Metric
    Prevent your screen from going dark

    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). Keep stirring while frying.
    • Add onions, green chilies (slit into half), ginger, and garlic, and cook for 6-8 minutes until the onions are lightly browned.
    • Keep stirring while frying.
    • Now add mint and cilantro (coriander) and saute for a minute.
    • Add 3 and ½ cups of water, salt, garam masala powder, and lime juice.
    • 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 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

    https://www.youtube.com/watch?v=gSo6dn7_gx4

    Notes

    Instant Pot 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.
    Press SAUTE button of the instant pot.
    Add ghee to the pot.
    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). Keep stirring while frying.
    Add onions, green chilies, ginger, and garlic, and cook for 6-8 minutes until the onions are lightly browned.
    Keep stirring while frying.
    Now add mint leaves and cilantro and saute for a minute.
    Add 2 and ¼ cups of water, salt, garam masala powder, and lime juice.
    Drain the water from the rice and add it to the pot and stir gently.
    Close the lid of the pot 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.
    Notes
    You can make it healthier and wholesome by adding veggies like carrots, green beans, cauliflower, etc.
    This recipe can be easily scaled up or down as per your requirement.

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Easy One Pot Shrimp Chow Mein
    Whipped Feta Cream Cheese Dip »

    Reader Interactions

    Comments

    1. Nagina Shaheen

      July 03, 2020 at 5:04 pm

      5 stars
      Thank you for the simple and tasty recipe 🙂

      Reply
      • Neha Mathur

        July 04, 2020 at 2:08 am

        Thanks

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP