Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
8
votes
Bhagara Rice Recipe
Hyderabadi Bagara Khana recipe is a simple one-pot pulao with loads of mint and coriander leaves without any vegetable or biryani masala.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Resting time:
20
minutes
mins
Course:
Brunch, Dinner, Lunch, Main Course
Cuisine:
Indian
Keyword:
Bhagara Chawal, Hyderabadi Bagara Khana, Rice Recipes, Traditional Food
Servings:
10
people
Calories:
139
kcal
Author:
ArchanaPotdar
Equipment
1 Mixer/Grinder
1 Clip on Cooker
Use any cooker or pan
2 Spoons and Ladles
Ingredients
2
cups
ambe mohar rice
1
potato
i did not add
3
tablespoon
green masala
2
onions
2
tomatoes
2
tablespoon
clarified butter/ oil
4
cups
warm water
Salt to taste
2-3
tablespoon
Mint leaves chopped
½
cup
barista
¼
cup
clarified butter
optional
Instructions
Rinse the rice 3 times. Drain and set aside.
In a deep pan heat, the clarified butter add the onion and saute.
Add the tomato and saute till mushy.
Next add the green paste and stir fry till the oil oozes out. Add garam masala and potato if using.
Add the drained rice and stir fry ( I did not) till you get a nice aroma.
Add 4 cups warm water, salt and stir well.
Let the rice cook.
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.
To serve:
Bhagara Rice tastes good when served warm. So heat the rice in the microwave or on the stovetop.
Notes
If you are planning to use a pressure cooker add 3 ½ cup water and cook for 2 whistles. Switch off and let the pressure drop naturally.
Nutrition
Serving:
124
g
|
Calories:
139
kcal
|
Carbohydrates:
27.3
g
|
Protein:
3.5
g
|
Fat:
2.3
g
|
Fiber:
1.1
g