Monday, January 02, 2012

Bagara Rice

There are many variations in rice which are cooked and loved at Indian homes. Bagara rice is one of them. This simple dish is very quick and easy to make with quite ordinary ingredients. Bagara is actually a topping which is made by frying onions or garlic or spices such as cumin, coriander, red chilli seeds or powder, salt, turmeric and many others in handsome amount of oil and is poured over lentils, rice and curry. This bagara adds extra flavor in the dish, however it makes food quite oily. There may be tens of recipes of making bagara rice but down is the one which is most popular recipe and that is of Hyderabadi bagara rice. Hyderabadi rice are quite well known for their ultimate taste and aroma.

  • Two cups or 250 grams rice (basmati)
  • Salt as per taste
  • One onion (big sized)
  • Two pieces of dalchini (cinnamon)
  • Three pieces of long (cloves)
  • Two taiz patta (Indian Bay Leaves)
  • Two to three curry leaves (curry patta)
  • One tablespoon of shahi jeera (black cumin)
  • Green chillies as much liked
  • Fresh mint leaves and fresh coriander leaves as much required
  • Quarter cup of oil
  • Water for boiling rice
Preparation Process:
Soak the rice for at least half an hour. Boil the rice and strain them when they are done. Take another pan and heat oil in it. Slice the onion thinly and fry it until it is golden brown. Add all other ingredients also except mint and coriander leaves and cook them for five to ten minutes. Add boiled rice then and mix them well with all spices. Spread fresh mint and coriander leaves and cover the pan with lid. Slow down the flame and let rice cook on steam for fifteen minutes.

Bagara rice is ready. Serve it with raita or any kind of gravy you like!

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