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How to make bagara Bagara khana | Hyderabadi Bagara chawal | Bagara annam - Quick and easy rice delicacy from Hyderabad.


Hyderabadi bagara khana
Hyderabadi bagara khana | Bagara chawal | Bagara annam



Bagara khana | Hyderabadi Bagara chawal |  Bagara annam - Quick and easy rice delicacy from Hyderabad with step by step photos.

Bagara khana or bagara annam is a popular Hyderabad delicacy served with spicy mutton or chicken kuruma.  This biriyani like dish without any vegetables or meat can be made in minutes. Yes, this quick and easy mock biriyani does not need any meat or vegetables. But with a handful of mint and coriander leaves, we can experience the same aroma and taste of biriyani rice.

 This rice recipe is serves in special meals like marriages and other functions in Hyderabad. It is can be served with any meat or vegetable 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.  

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Bagara khana | Hyderabadi Bagara chawal |  Bagara annam | How to make hyderabadi bagara khana at home 


Hyderabadi bagara khana | Bagara chawal | Bagara annam

Quick and easy aromatic rice recipe from Hyderabad


Preparation time: 30 minutes | Cooking time: 20 minutes | Total time: 50 minutes


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Ingredients

  • 3/4 cup basmati rice
  • 1 small onion, peeled and chopped
  • 1 or 2 green chilies, slit
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon finely chopped coriander leaves 
  • 8 to 10 mint leaves
  • 3/4 teaspoon black caraway seeds (sha jeera or shahi jeera)
  • Whole spices ( 1 bay leaf, 2 cardamom, 1 small piece of cinnamon and 1 cardamom)
  • A few drops of lemon juice
  • 1.5 cups of water
  • Salt to taste
  • 1 tablespoon oil
  • 1 tablespoon ghee
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How to make bagara  Bagara khana | Hyderabadi Bagara chawal |  Bagara annam - Quick and easy rice delicacy from Hyderabad.


The cooking process of bagara khana is quite simple, today I am showing only a small quantity only. 
  1. Take basmati rice in a bowl and pour enough water. Soak it for at least twenty to thirty minutes. Then wash two to three times with tap water  and kept aside.
    Bagara khana - soaked rice

  2. Heat a thick bottomed pan over high heat, when hot, reduce the flame and pour one tablespoon of oil and one tablespoon ghee. Always keep the flame medium or low and never let any ingredients burn. 
    Bagara khana - oil and ghee

  3. Once the oil and ghee turns hot, add whole spices like bay leaf, cardamom, cinnamon and clove sauté for a minute till a nice aroma start releasing.
    Bagara khana - whole spices

  4. Now you can add chopped onion, sauté till the onion turns soft. 
    Bagara khana - sautéing onion 

  5. Then add ginger garlic paste and continue to cook till the onion turns translucent and ginger and garlic lose its raw smell.
    Bagara khana - sautéing ginger garlic paste

  6. Then you can add water( for 3/4 cup of rice, use 1.5 cups of water), caraway seeds, mint and coriander leaves.  Add enough salt and let the water boil.
    Bagara khana - water and spices in the pot

  7. Once the water comes to a rolling boil, you can add washed and drained rice. Make sure, water has been removed completely from the rice because you should not use more water while cooking the rice. More water means over cooked rice. 
    Bagara khana - adding rice in the pot
  8. Then squeeze a few drops of lemon juice. 
    Bagara khana - adding lemon juice

  9. Cover and cook over low heat until the rice is done. It will  be ready within  minutes. 
    Bagara khana - cooking the rice

  10. Once the rice is ready, open the lid separate the rice grains with a fork or spoon. 
    Bagara khanan - separating cooked rice grains

  11. The delicious aromatic Hyderabad delicacy, bagara khana or bagara annam is ready to serve. Enjoy.

    Hyderabadi bagara khana | Bagara chawal | Bagara annam




Happy cooking
Anju        



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