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Bagara Rice Hyderabadi Style | Bagara Rice Recipe | Hyderabadi Style

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseBrunchVegetarianVeganGluten-Free

A flavorful rice dish from Hyderabad Bagara Rice, is often served at weddings and festivals. Best paired with mutton curry, chicken curry, raita, and sliced onions.

Prep Time
10min
Cook Time
20min
Total Time
30min
Bagara Rice Hyderabadi Style | Bagara Rice Recipe | Hyderabadi Style recipe

Ingredients

4 Servings
(1 serving = 1 cup)

Bagara Rice Recipe Ingredients

  • 300g
    Basmati rice or 4 Tea glasses
  • 3tbsp
    Oil
  • 1piece
    Bay leaf
  • 1/2cup
    Onions, finely chopped
  • 2piece
    Green Chilli, slit
  • 1piece
    Marati mogga
  • 1piece
    Star anise
  • 1tsp
    Stone flower
  • 1tsp
    Ginger and garlic paste
  • 2tsp
    Coriander leaves
  • 2tsp
    Mint leaves
  • 1tsp
    Shajeera
  • 1in
    Cinnamon stick
  • 4piece
    Cloves
  • 1piece
    Green cardamom
  • 7
    tea glasses Hot water
  • 1tsp
    Salt, as needed

How to make Bagara Rice Hyderabadi Style | Bagara Rice Recipe | Hyderabadi Style

  1. Add basmati rice to a mixing bowl and rinse it 2-3 times. Soak the basmati rice for at least 30 minutes before cooking. This helps the grains to cook evenly and remain long and separate.

    Step 1.1: Add basmati rice to a mixing bowl and rinse it 2-3 times
    Step 1.2: Add basmati rice to a mixing bowl and rinse it 2-3 times
    Step 1.3: Add basmati rice to a mixing bowl and rinse it 2-3 times
    Step 1.4: Add basmati rice to a mixing bowl and rinse it 2-3 times
    Step 1.5: Add basmati rice to a mixing bowl and rinse it 2-3 times
    Step 1.6: Add basmati rice to a mixing bowl and rinse it 2-3 times

  2. In a heavy-bottom vessel or cooker, heat oil over medium to low flame.

    Step 1.1: In a heavy-bottom vessel or cooker, heat oil over medium to low flame
    Step 1.2: In a heavy-bottom vessel or cooker, heat oil over medium to low flame

  3. Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera. Let them splutter and roast, but do not burn them.

    Step 1.1: Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera
    Step 1.2: Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera
    Step 1.3: Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera
    Step 1.4: Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera
    Step 1.5: Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera
    Step 1.6: Once the oil is hot, add bay leaf, cinnamon stick, cloves, stone flower, marati mogga, star anise, and shajeera

  4. Add chopped onions and sauté until they become soft.

    Step 1.1: Add chopped onions and sauté until they become soft
    Step 1.2: Add chopped onions and sauté until they become soft
    Step 1.3: Add chopped onions and sauté until they become soft
    Step 1.4: Add chopped onions and sauté until they become soft

  5. Add Slit Green Chilli, coriander leaves, and mint leaves and sauté until fragrant.

    Step 1.1: Add Slit Green Chilli, coriander leaves, and mint leaves and sauté until fragrant
    Step 1.2: Add Slit Green Chilli, coriander leaves, and mint leaves and sauté until fragrant
    Step 1.3: Add Slit Green Chilli, coriander leaves, and mint leaves and sauté until fragrant
    Step 1.4: Add Slit Green Chilli, coriander leaves, and mint leaves and sauté until fragrant

  6. Add ginger and garlic paste and sauté until the raw smell disappears.

    Step 1.1: Add ginger and garlic paste and sauté until the raw smell disappears
    Step 1.2: Add ginger and garlic paste and sauté until the raw smell disappears
    Step 1.3: Add ginger and garlic paste and sauté until the raw smell disappears
    Step 1.4: Add ginger and garlic paste and sauté until the raw smell disappears
    Step 1.5: Add ginger and garlic paste and sauté until the raw smell disappears

  7. Add soaked rice without water and sauté for 2 minutes.

    Step 1.1: Add soaked rice without water and sauté for 2 minutes
    Step 1.2: Add soaked rice without water and sauté for 2 minutes
    Step 1.3: Add soaked rice without water and sauté for 2 minutes
    Step 1.4: Add soaked rice without water and sauté for 2 minutes

  8. Add boiled water and adjust the salt. Cover and cook for 5 minutes on medium to high flame.

    Step 1.1: Add boiled water and adjust the salt
    Step 1.2: Add boiled water and adjust the salt
    Step 1.3: Add boiled water and adjust the salt
    Step 1.4: Add boiled water and adjust the salt
    Step 1.5: Add boiled water and adjust the salt

  9. Turn to low flame and cook for 8-10 minutes, checking in between.

    Step 1.1: Turn to low flame and cook for 8-10 minutes, checking in between

  10. Once the rice is cooked perfectly and grains are separated, you can add ghee for flavor.

    Step 1.1: Once the rice is cooked perfectly and grains are separated, you can add ghee for flavor
    Step 1.2: Once the rice is cooked perfectly and grains are separated, you can add ghee for flavor

  11. Let it sit for 10 minutes before serving to ensure the rice is non-sticky.

    Step 1.1: Let it sit for 10 minutes before serving to ensure the rice is non-sticky

Tips & Tricks

  1. Adding ghee at the end enhances the flavor.

  2. Let the rice sit for 10 minutes after cooking to achieve a non-sticky texture.

  3. Soaking the rice: Soak the basmati rice for at least 30 minutes before cooking. This helps the grains to cook evenly and remain long and separate.

  4. Spice balance: Don’t overuse whole spices, as they should add subtle flavor without overpowering the rice. You can remove the whole spices before serving if you prefer.

  5. Resting time: Always allow the rice to rest for 10 minutes after cooking. This prevents the rice from being sticky and allows the grains to separate beautifully.

  6. Flavor boost: Add 1 tsp of garam masala powder when the water is boiling for an extra burst of flavor. You can also add fried onions (birista) as a garnish for a more authentic Hyderabadi touch.

  7. You can also cook with sona masoori rice but the water quantity is 1:2 means 1 glass of rice and 2 glasses of water. Soaking is a Must for Both rice varieties.

  8. This dish pairs well with mutton curry, chicken curry, raita, and sliced onions.

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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