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Thursday, 23 June 2016

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.







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