Bagara Khana also known as Bagara Annam is a popular Hyderabadi, spiced rice preparation that is often served at weddings and other functions.
Last week we had uploaded Mutton Dalcha on our YouTube channel. I was initially going to serve some steamed rice along with it but then decided against it. I then paired Mutton Dalcha with Bagara Khana, and I must tell you the combination is simply delicious. In fact, I could have eaten Bagara Bhaat all on its own without any sides- it is so flavorful and delicious. So, I thought I will quickly make this video and share with all our viewers and readers.
Bagara Khana is not as elaborate as a Biryani and can be prepared in less than 30 mins. It goes well with some delicious curries in veg like- Bagara Baingan, Mirch ka Salan or some non-veg curries like, Mutton Korma, Mutton/Chicken Curry etc.
Bagarna refers to cooking technique- tempering or Tadka, wherein whole spices are added to hot Ghee or Oil which release the essential oil for spices and enhances the flavor of the dish. It is either done at the beginning of the recipe or at the end to finish off the preparation. For Bagara Khana, we temper at the beginning with whole spices to enhance the flavor of rice.
Green Chilies are added to add a subtle element of spiciness to rice preparation. I have found it adds to the dish but if you are someone who cannot stand extra spice, then you can totally skip it.
Onions are added and cooked until it becomes brown- bringing out rich and sweet flavor because of its natural sugar caramelizing as Onions get cooked on low heat. It adds a rich taste to the cooked rice.
Bagara Bhat can be prepared with short or long grain rice. I have used long grain and aromatic Basmati rice which is easily available here. You can make use of short grain rice too in this preparation.
I have added some garam masala to the dish as it imparts an irresistible aroma to the preparation that would make your guests crave for more 😊
You could also add some cashewnuts to make it rich if you like. Fry it along with whole spices and before you add onions.
It goes well with some delicious curries in veg like- Bagara Baingan, Mirch ka Salan or some non-veg curries like, Mutton Korma, Mutton/Chicken Curry etc. You could also serve it with Mutton Dalcha. I got some really rave feedback from my guests for this combination 😊
- 1 Cup=200gms Rice- washed, cleaned and soaked in water
- Onions- 100gms- sliced into lengths
- 4-5 Black Peppercorns
- 1-inch Cinnamon stick
- 1 star anise
- 2 Green Cardamom
- 2 Bay leaf
- 1 Black Cardamom
- ½-tsp Black Cumin Seeds
- 2-3 Cloves
- 1-tsp Ginger Garlic paste
- 2 Green Chilies- chopped
- ½-tsp Garam Masala powder
- 1-tbsp Coriander Leaves- chopped
- 1-tsp Lemon Juice
- Salt to taste
- Put a pan on heat and add 2-3 tbsp Cooking Oil. Add all whole dry spices to the Oil and fry for 20-30 seconds.
- Add chopped green chilies and cook for about 30 seconds. Now, add sliced onions and fry until it becomes brown in color. Cook for about 8-10 mins on medium heat.
- Add ginger garlic paste and mix well. Cook until we get rid of its raw flavor and aroma. Cook for about 2-3 mins on low heat.
- Add chopped Coriander leaves, garam masala and mix well. Add about 2 cups of water.
- When water begins to simmer, add salt to taste and lemon juice and mix well. Add soaked and drained rice and mix well.
- Cover and Cook on low heat until rice is done. Uncover after 5-6 mins
- Bagara Khana is ready to be served. Remove from heat and keep covered until serving.
Click to watch recipe video
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