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Hyderabadi Bagara Rice Recipe With Whole Spices And Herbs Recipe

Recipe By Slurrp Editorial
Fragrant whole spices, caramelised onions and a sprinkle of fresh herbs turn simple leftover rice into aromatic Hyderabadi Bagara Rice that you can make for lunch or dinner. It is a simple one-pot meal that can be served along with dal, salan or a homemade curry.
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Hyderabadi Bagara Rice Recipe With Whole Spices And Herbs
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Ingredients for Hyderabadi Bagara Rice Recipe With Whole Spices And Herbs Recipe

  • 1/2 cups basmati rice
  • 1/4 nos large onion
  • As required Thinly sliced
  • 1/2 tbsp ghee or oil
  • 1/4 tsp Shahi jeera
  • 1/4 nos bay leaf
  • 1/4 nos -inch Cinnamon Stick
  • 1 nos green cardamom pods
  • 1 nos Cloves
  • As required ½ tsp Black peppercorns
  • 1/2 nos green chillies
  • As required slit
  • 1/4 tsp Ginger-garlic paste
  • 1/2 tbsp chopped mint leaves
  • 1/2 tbsp Chopped coriander leaves
  • 1/4 tsp garam masala
  • 3/4 cups ½water
  • As required Salt
  • As required to taste

Directions: Hyderabadi Bagara Rice Recipe With Whole Spices And Herbs

  • STEP 1.Thoroughly rinse the basmati rice in running water. Soak it in water and keep it for 20–30 minutes, then drain it thoroughly.
  • STEP 2.In a pan, heat ghee or oil over medium flame, then add jeera, bay leaf, cinnamon, cardamom, cloves and black peppercorns. Let them splutter and bloom for 20–30 seconds until aromatic. 
  • STEP 3.To this, add the sliced onion and green chillies, and sauté until the onion turns soft and lightly golden, but not brown. Mix in the ginger-garlic paste and cook for another minute, until its raw smell vanishes.
  • STEP 4.Now, add the chopped mint and coriander, and then the drained rice. Gently toss everything for a minute or two so that the grains are coated nicely with the masala. 
  • STEP 5.Pour in a bit of water, then add salt and garam masala to it. Bring everything to a boil over medium-high flame. Once the liquid begins to bubble, give the rice a gentle stir and then cook it uncovered until the water is absorbed.
  • STEP 6.Reduce the flame and cover the pot tightly. Let the rice cook for another 8 to 10 minutes. Turn off the flame once the grains become soft and the remaining moisture has disappeared. Let it rest, covered, for at least 5 minutes.
  • STEP 7.Finally, fluff the bagara rice gently with a spoon and serve hot with dal, mirchi ka salan, bagara baingan or your favourite curry.
Nutrition
value
426
calories per serving
8 g Fat9 g Protein79 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    9g
  • Carbs
    79g
  • Fiber
    4g

MacroNutrients

  • Carbs
    79g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    39mg
  • Iron
    2mg
  • Vitamin A
    573mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    112mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial