Name: Hyderabadi Bagara Khana / Bagara Chawal recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Basmati rice - 1 cup; Onion- 1 sliced or use 2 tbsps of birista; Ginger paste - 1 tsp; Garlic paste - 1 tsp; Green chillies - 2; Cinnamon stick - 1 piece; Black Cardamom - 1; Green cardamoms - 4; Cloves - 4; Pepper corns - 6; Cumin seeds - 1 tsp; Cashew nuts - 6 or 7; Mint leaves - handful; Salt - to taste; Oil or ghee - 3 - 4 tbsps

ABOUT Hyderabadi Bagara Khana / Bagara Chawal RECIPE

Bagara chawal is a Hyderabadi rice speciality which is very popular in the functions and weddings. Bagara means tempering and the rice is cooked just with the tempering of whole spices without the addition of meats or vegetables. It goes well with mutton or chicken dalcha or any gravy dishes.

Ingredients Serving: 2

Basmati rice - 1 cup
Onion- 1 sliced or use 2 tbsps of birista
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 2
Cinnamon stick - 1 piece
Black Cardamom - 1
Green cardamoms - 4
Cloves - 4
Pepper corns - 6
Cumin seeds - 1 tsp
Cashew nuts - 6 or 7
Mint leaves - handful
Salt - to taste
Oil or ghee - 3 - 4 tbsps

Instructions

Wash and soak the rice. In a pan heat oil or ghee, reduce the flame and add the whole spices.
When they give out a nice aroma tip in the ginger garlic paste and green chillies.
Now add the sliced onion and sauté until golden brown. If you have birista then you need not sauté.
Add 2 cups of water and bring to boil.
Add the rice and season with salt. Also add the mint leaves.
Meanwhile fry the cashew nuts to light golden colour and set aside for garnishing.
When the rice is almost done reduce the flame.
Cover the lid and place on a griddle for dum.
Open the lid after about 5 minutes and separate the rice carefully.
Garnish with fried cashew nuts before serving.

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