Hyderabadi Bagara Khana/Bagara Chawal Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain the water and keep aside.
• STEP 2.Heat ghee or oil in a pan and add whole spices like cinnamon, cloves, cardamom, and bay leaf. Saute for a minute.
• STEP 3.Add sliced onions and cook until they turn golden brown. Add ginger-garlic paste and saute for a minute.
• STEP 4.Add mint leaves, green chilies, and salt. Mix well.
• STEP 5.Add the soaked rice and saute for a minute. Add water and bring it to a boil.
• STEP 6.Cover the pan and cook on low heat until the rice is cooked and the water is absorbed.
• STEP 7.Fluff the rice gently with a fork and serve hot with your favorite curry or raita.

Cooking Tips

• Soaking the rice helps in achieving long and separate grains.
• You can add fried cashews and raisins for extra flavor and texture.
• Adjust the quantity of green chilies according to your spice preference.

Storage and Serving

• Bagara Khana is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on the stovetop with a little water to retain moisture.