Bagara Khana - Hyderabad Delicacy

Bagara khana or bagara rice or bagara chawal or bagara annam is a Hydrabadi delicacy, cooked in aromatic spices. It is a very popular dish in Hyderabad functions.

Begara khana is ideal for those who like to experience biriyani without meat and vegetables. The caraway seeds give a flavour similar to biriyani, it can be called a mock biriyani. It goes very well with spicy vegetable curries and also non-veg curries.

When I prepared this dish for the first time, I was very confused and  really scared whether my kids like this or not. But surprisingly, we got a delicious, flavorful dish. My family enjoyed very much. I am so glad to share this with you. Try this; this will be a real surprise for your family.  

Bagara khana recipe Author: Anju Aneesh Recipe type: Main course Cuisine: Hyderabad, Andhra Pradesh, South India Serves: 2 Preparation time: 30 minutes | Cooking time: 20 minutes | Total time: 50 minutes Ingredients 1.5 cup basmati rice or ordinary rice 1 tablespoon oil 1 onion, chopped finely ¼ teaspoon ginger paste ¼ teaspoon garlic paste 2 green chilies, slit lengthwise 3 cups water 2 green cardamoms 2 cloves ¼ “piece cinnamon 1 bay leaf 1 teaspoon shajeera ( caraway seeds) ½ tablespoon coriander leaves ½ tablespoon mint leaves 1 teaspoon ghee Direction of preparation of Bagara Khana Heat oil in a heavy bottomed pan. Crackle caraway seed and then add cardamom, cloves, cinnamon, and bay leaf for one minute on low flame till a nice aroma starts. Saute onion till they became transparent and then add slit green chilies, ginger paste and garlic paste and sauté till the raw smell disappears. Now add drained basmati rice and sauté for a few minutes till they became dry and start to crackle. Add 3 cups of water and let it come to boil, add ghee, mint leaves and coriander leaves and cover it with a lid and cook on low-medium flame for 10 to 15 minutes till all the water evaporate and the rice cook nicely. Once cooked, separate the rice grains with a fork and serve with any spicy gravy.

Let us see the step by step preparation of Bagara Khana

• Heat oil in a heavy bottomed pan. Crackle caraway seed.
  
• Then add cardamom, cloves, cinnamon, and bay leaf for one minute on low flame till a nice aroma starts.
  
• Saute onion till they became transparent.
  
•  Add slit green chilies, ginger paste and garlic paste and sauté till the raw smell disappears.
  
• Now add drained basmati rice and sauté for a few minutes till they became dry and start to crackle.
  
• Add 3 cups of water and let it come to boil, add ghee, mint leaves and coriander leaves and cover it with a lid and cook on low-medium flame for 10 to 15 minutes till all the water evaporate and the rice cook nicely.
  
• Once cooked, separate the rice grains with a fork and serve with any spicy gravy.
  

My notes on Bagara Khana

• You can garnish it with Ghee fried cashews and fried onions.