Bagara Khana
Fragrant Hyderabadi spiced rice cooked with whole spices, fried onion and green chilli. A light, aromatic pulao that pairs with any curry.
40 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Wash the basmati rice and soak for 20 minutes, then drain.
- 2Heat oil and crackle cinnamon, cloves, cardamom, bay leaf and cumin.
- 3Add the sliced onion and fry until golden brown.
- 4Stir in ginger-garlic paste, green chilli and mint, cooking until fragrant.
- 5Add the drained rice and toss gently for a couple of minutes.
- 6Pour in measured hot water with salt and bring to a boil.
- 7Cover and cook on low until the water is absorbed and the rice is fluffy.
- 8Rest covered for 5 minutes, then fluff and serve hot.
Frequently asked
About 40 minutes total — 15 min prep and 25 min cooking.
Yes — Bagara Khana is gluten free, veg, vegan.
This recipe makes 2 servings.
