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Hyderabadi bagara chawal served with bagara baingan
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Bagara Rice Recipe

Bagara rice also known as bagara chawal is a popular Hyderabadi rice dish flavored with aromatic spices, caramelized onions. fresh coriander, and mint leaves.
Course Main Dishes
Cuisine Hyderabadi, Indian
Keyword Bagara Annam, Bagara Chawal, Bagara Khana, Easy Rice Recipes, Indian Rice Recipes
Prep Time 30 minutes
Cook Time 20 minutes
Resting time for the cooked rice 10 minutes
Total Time 1 hour
Servings 3 people
Calories 339kcal
Author Freda Dias

Ingredients

  • 1 cup basmati rice 190 grams
  • 2 tablespoons ghee
  • 2 cups sliced onions
  • 2-3 green chillies, slit lengthwise
  • 1/2 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 1/4 teaspoon garam masala, optional
  • 1.75 cups water, 1 cup for the Instant Pot
  • 3/4 to 1 teaspoon table salt, or to taste

Whole spices (You may skip some of these if you can't find them)

  • 1 teaspoon shahi jeera
  • 2 inch cinnamon
  • 4-5 green cardamoms
  • 2-3 blades of mace
  • 1 bay leaf
  • 1 star anise
  • 2-3 cloves
  • 5-6 peppercorns
  • 1 kapok bud
  • 1 teaspoon stone flower

Instructions

Stovetop Method

  • Rinse basmati rice until the water runs clear, soak it in 2-3 cups of water for 30 minutes.
    Soak the rice for 30 minutes
  • In the meanwhile, prep your ingredients.
  • Heat ghee in a heavy-bottomed pot over medium heat, add all the whole spices.
  • Saute for a few seconds until the spices are fragrant.
    Add ghee, saute whole spices
  • Next, add sliced onions, saute until the onions turn golden brown.
  • Add slit green chillies, minced garlic, and minced ginger, saute until fragrant.
    Saute onions, green chillies, ginger, garlic, and herbs
  • Add chopped coriander and mint leaves, saute until the herbs wilt.
  • Next, add garam masala and table salt, saute for a few seconds
    Add garam masala, and salt
  • Add 1.75 cups of water, mix well, and bring to a boil. Check for seasoning, the water should taste salty. Add more salt if needed.
  • Add the drained rice, and mix well, reduce the heat, cover the pot and simmer for 10 minutes or until all the water is absorbed and the rice is done.
    Rice added to tempering
  • Switch off the heat and let the rice stand undisturbed, with the lid on, for 10 minutes. Open the lid and fluff the rice with a fork.
    Rice fluffed with a fork

Instant Pot Method

  • Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays, 'HOT', then add ghee, let it heat up a bit, add all the whole spices, saute for a few seconds until the spices are fragrant.
  • Add sliced onions, saute until the onions turn golden brown.
    Caramelized onions
  • Add slit green chillies, minced garlic, and minced ginger, saute until fragrant.
  • Next, add garam masala and table salt, saute for a few seconds.
  • If you have browned bits stuck at the bottom of the pot, deglaze it with about 2 tablespoons of water to avoid a potential 'BURN' error.
    Add green chillies, ginger, garlic, garam masala, and salt
  • Add 1 cup of water and give everything a good mix. Check for seasoning, the water should taste salty. Add more salt if needed.
  • Drain the rice and add it to the pot. Make sure the rice is submerged under the liquid.
  • Press 'CANCEL' to switch off the "SAUTE' mode. Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 4 minutes. It will take some time for the pressure to build up (about 6 minutes), after which the timer will begin.
    Pressure cook the rice
  • Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer's instructions. Press 'CANCEL' and switch off the IP. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
  • Fluff the rice with a fork.
    Fluff the rice with a fork

Video

Notes

This recipe will easily serve 3 adults if serving with other sides like curry and a salad. If you intend to serve it on its own along with some pickle and/or raita, it will serve about 2 adults. 
Usually, the recommended ratio of cooking rice is 1: 2:: rice to water. But since we are soaking the rice for 30 minutes, I've cut back on the quantity of water so that the rice doesn't turn mushy.
If you skip soaking the rice, then use 2 cups of water in this recipe for the stovetop method and 1.25 cups of water for the Instant Pot method
Do not skip the rinsing step as it removes the starch from the rice grains making the rice less sticky. 
Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
To store: Refrigerate leftovers in an airtight container for up to 1-2 days.
To reheat: Sprinkle some water, and reheat in a microwave-safe bowl or in a skillet over medium-low heat, until heated through. 
Measuring cup used, 1 cup = 250 ml

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 58.1g | Protein: 5.7g | Fat: 9.1g | Saturated Fat: 5.4g | Cholesterol: 22mg | Sodium: 789mg | Potassium: 243mg | Fiber: 3.1g | Sugar: 3.4g | Calcium: 59mg | Iron: 2mg