Bagara Rice (bagara khana), Made in Rice Cooker
Originating from the royal kitchens of Hyderabad, this dish is a perfect blend of spices, herbs, and basmati rice, creating a symphony of tastes that will transport you to the heart of Indian cuisine. This delightful dish is not only a feast for the senses but also a testament to the rich culinary heritage of Hyderabad.
The best part? You can effortlessly recreate this culinary masterpiece right in your own kitchen using a humble rice cooker. Forget the complicated recipes that make you question your life choices; we're keeping it real, simple, and oh-so-fun. Whether you're a seasoned chef or a kitchen newbie, this flavorful journey is about to make you the hero of your own culinary tale.
Follow along as we guide you through the simple steps to make Hyderabadi Bagara Rice, ensuring a scrumptious meal that will leave everyone craving for more. Share this delectable experience with friends and family, and let the aroma of authentic Indian spices fill your kitchen. Happy cooking!
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Perfectly cooked basmati rice infused with a symphony of spices, herbs, and a dash of love. It's like a party in your mouth, and you're the VIP guest!
- 2 cups of rice (I use basmati)
- 1 tbsp ginger & garlic paste
- 1 onion
- 1 tbsp cumin seed
- 2 tbsp garam masala
- 4 pcs cloves
- 3 pcs cardamom
- 1/2 stick cinnamon
- 1 tsp black pepper seeds
- 2 bay leafs
- 3-5 chilies (It can be dry or fresh too)
- a bunch of mint leaves
- a bunch of coriander leaves
- 1 tbsp butter
- 4 tbsp oil
- 1 tsp salt
- 2 tbsp mushroom bouillon
- Enough water to cook rice
Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
In the rice cooker, heat 4 tablespoons of oil. Add cumin seeds, sliced onions, and ginger & garlic paste. Saute until the onions turn golden brown.
Add garam masala, cloves, cardamom pods, cinnamon, black pepper seeds, and bay leaves to the sauteed mixture. Stir well to infuse the spices into the oil, creating a fragrant base for your Bagara Rice.
Incorporate the chilies, mint leaves, and coriander leaves into the mixture. Adjust the number of chilies based on your spice preference. Let the herbs release their flavors into the mix.
Add the rinsed basmati rice to the cooker and mix it well with the aromatic base. Dissolve the mushroom bouillon in water and pour it over the rice.
Close the lid of the rice cooker and set it to the regular rice cooking mode. Allow the rice to cook until it reaches the perfect fluffy texture.
Once the rice is cooked, add a tablespoon of butter to enhance the richness of the dish. Gently fluff the rice with a fork to incorporate the butter evenly.
Serve it hot alongside your favorite curry or enjoy it as a standalone flavorful dish.
Servings 6
- Amount Per Serving
- Calories 374kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 2.8g14%
- Cholesterol 5mg2%
- Sodium 759mg32%
- Potassium 226mg7%
- Total Carbohydrate 59.2g20%
- Dietary Fiber 4.9g20%
- Sugars 1.4g
- Protein 6.9g14%
- Calcium 69 mg
- Iron 3 mg
- Vitamin D 1 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Rinse the Rice Thoroughly: Rinsing the basmati rice is crucial to remove excess starch, preventing the rice from being too sticky. This step contributes to achieving perfectly separated grains.
- Use a Rice Cooker with Precision Settings: Ensure your rice cooker has precise settings for cooking rice. Follow the manufacturer's instructions for the ideal water-to-rice ratio and cooking time.
- Fluff the Rice Gently: When the rice is cooked, fluff it gently with a fork to separate the grains. This step helps prevent clumping and ensures a light and fluffy texture.