Bhagara Rice Recipe

Simple and easy Hyderabadi bagara khana recipe is a simple one-pot pulao with loads of mint and coriander leaves without any vegetable or biryani masala. 

If you are in Hyderabad for a wedding or a function, you will find this yum Bagara rice on the menu.

The main flavouring is just garam masala, mint and coriander leaves.

Bhagara Khana is traditionally is served with meat-based curries like mutton dalcha or chicken curry, mutton korma.

Bagara rice is the main dish for vegetarians and is simpler to make than biryani. For vegetarians, Bhagara rice can be served with vegetarian dalcha, vegetable stew or veg kurma, a good dal or just plain raita.

Contents:

• Bhagara Rice Recipe and me
• Why MSK Bhagara Rice Recipe
• How to make Bagara Khanna
• For Your Questions
• Some other Easy Rice Recipes
• Recipe card
• Pin for later

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Bhagara Rice Recipe and me:

I had bhagara rice and dalcha at Sholapur. It is simple, delicious and can be paired with any curry.

Hyderabadi cuisine is characterised by spicy and tangy dishes that are full of flavour. However, bhagara rice is a delicious variant that is both flavourful and mild-tasting.

Unlike the regular Hyderabadi dishes, bhagara rice is simpler to make and just as flavourful. 

Why MSK Bhagara Rice Recipe:

• A vegetarian comfort dish
• Tastes awesome
• Gluten-free
• Crowd pleaser, kid-friendly
• Pairs well with any Indian dish
• You can make it vegan and customised to suit the tastes
• As always is easy to prepare
• Perfect for quick meals,  special occasions  

How to make Bhagara Rice Recipe:

These are the ingredients you will need. For quantities, please check the recipe card.

Ingredients:

• Ambe Mohar Rice
• Green Masala
• Garam Masala
• Onions
• Tomatoes
• Clarified Butter
• Water 
• Salt To Taste
• Mint Leaves 
• Barista

Method:

• Rinse the rice 3 times. Drain and set aside.
• In a deep pan, heat the clarified butter and add the onion; sauté.
• Add the tomato and saute till mushy.
• Next, add the green paste and stir-fry until the oil oozes out. Add the garam masala and the potato, if used.
• Add the drained rice and stir fry (I did not) until you get a pleasant aroma.
• Add 4 cups of warm water and salt, stirring well.
• Let the rice cook.
  • If you plan to use a pressure cooker, add 3 ½ cups of water and cook for 2 whistles. Switch off and let the pressure drop naturally.
• Once the rice is done, fluff with a fork, then add the barista, mint leaves.
• Heat the ¼ cup of ghee till nice and hot. Pour over the rice. Cover and let the flavours marinate.

Substitutes:

• Clarified butter - Ghee is recommended for this yummy rice; use a lot of it. But if you plan to make a vegan bagara chawal recipe, use a neutral-flavoured oil like sunflower oil or vegetable oil. 
• Rice variety - I have used Ambe Mohar rice, a short-grained, aromatic rice. Use basmati rice or everyday rice varieties.
• Garam masala powder- Use whole spices in place of the powdered garam masala. I like the masala powder because we don't need to fish it out of the rice. So I make a batch and use it in many recipes that call for garam masala.

Variations:

The rice I have made is very mild. You can make it 

•  Spicy- Add more green chillies while grinding your green masala.

• I have used the stovetop method to make the rice. This takes about 25-30 minutes. If you're in a hurry, use the pressure cooker. Cook for 2-3 whistles.
• If you have leftover rice, saute the rice with the tempering ingredients.

Equipment:

How to serve:

• Bhagara Rice tastes good when served warm.
  • So heat the rice in the microwave or on the stovetop. 

How to store:

• Bhagara rice tastes delicious, and you can make and store it in an airtight container in the fridge for up to a day.
• I have never tried storing cooked pulao kind of recipes for more days. Please let me know if you do.

For some of my readers who find the word bhagar strange…

The meaning of bhagar is tempering. Tempering is a common technique in many Indian recipes. We make them every day, and the tempering changes the flavours of a dish.

In this dish, I have used onion, tomatoes, and green masala, along with garam masala. Green masala consists of garlic, ginger, coriander, chillies, and mint. The green masala I make is made by grinding about ½ a cup of coriander stalks and a few sprigs (5-6) of coriander leaves with 15-20 garlic cloves, 1-inch piece of ginger, 1 green chilli, ½ teaspoon lemon juice, and about ¼ cup water to a fine paste.

Garam masala typically contains cinnamon, cloves, peppercorns, caraway seeds, and green cardamom.

 The entire flavour of the rice hinges on the bhagar, also known as bagara annam.

Sunday Funday:

Sunday Funday is a group of Food Bloggers. Every Sunday we  share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.

Here are the members od Sunday Funday Participants:

• Bhagar Rice from The Mad Scientist’s Kitchen
• Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
• Burmese-style Bean Thread Noodle Salad from Food Lust People Love
• Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
• Eggless Gajar Halwa Cake /Carrot Halwa Cake from Sneha’s Recipe
• Four Cheese Ravioli Skillet from A Day in the Life on the Farm
• French Macarons from Amy’s Cooking Adventures
• Greek Feta Spread (Kopanisti) from Palatable Pastime
• Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
• Smoked Gouda Mac and Cheese from Making Miracles
• Tandoori Aloo Platter from Sizzling Tastebuds

For Your Questions:

Protips:

1. For increased flavour, add more mint and coriander.
2. Add more garam masala spices (whole) in the tempering that makes the flavours amazing. 
3. Although you can enjoy the rice plain, pairing it with accompaniments enhances the taste of a spicy curry, like Maria's Mirchi ka Salan.
4. Marinate the bagara rice for 20 minutes before serving it warm. Heat it if necessary.
5. If you are reheating the rice, sprinkle a little water over it before reheating to prevent the rice from drying out.

For some of my readers who find the word bhagar strange…

The meaning of bhagar is tempering. Tempering is a common technique in many Indian recipes. We make them every day, and the tempering changes the flavours of a dish.

In this dish, I have used onion, tomatoes, and green masala, along with garam masala. Green masala consists of garlic, ginger, coriander, chillies, and mint. Garam masala is cinnamon, cloves, peppercorns, caraway seeds and green cardamom here.

 The entire flavour of the rice hinges on the bhagar, also known as bagara annam.

Frequently Asked Questions:

• What does Bhagar mean?

  

  Bhagar, Phodni, Vagarni mean the same tempering. Tempering is very common in Indian recipes. We make them every day, and the tempering changes the flavours of a dish.

• Can I use a pressure cooker to make Bagara Rice?

  

  Yes, use ½ cup less water than usual. Pressure cook for 2 whistles. Let the pressure drop naturally before you open the cooker.

• Can I use basmati rice to make Bhagara Chawal?

  

  I have used Ambe Mohar rice to make bhagara chawal, but you can definitely use basmati rice to make Bhagara Chawal.

Some other easy rice recipes:

Recipe card:

Pin for later: