My sister’s birthday was last week. Me and the husband decided to go pay a visit. The actual plan was to surprise her with her favorite red velvet cupcakes and write a blog post about the over all experience and her feedback. But things did not work out as planned. I don’t know where I made a mistake, but the cupcake batter did not come out as expected.The cupcakes fell flat instead of puffing up into nice cakes. I was very upset about it and disappointed that our little surprise plan also fell flat like the cup cakes.
Anyways, we had a great time with my sister, brother in law and their dog Beau and we returned on Sunday evening. It was a weekend well spent, with people watching, eating home cooked meals and trying out some of the good restaurants that are literally a stone’s throw away from their place. Their living room had a great view of the downtown.
Coming back to the topic of the blog, today’s recipe is called “bagara rice”. This is a staple of Hyderabadi cuisine and derives its name from the term “bagar” which means tempering. This dish is characterized by its delicately spiced aroma of whole spices which is infused into the rice through the process of tempering the spices in clarified butter and preparing an aromatic stock in which the rice is cooked to perfection. It pairs well with most of the spicy dishes, especially meats or vegetables cooked in a gravy based sauce. If you are bored eating regular rice all the time, this is an easy to prepare and tasty alternative.
- 2 cups Basmati rice
- 3 cups Vegetable broth / stock
- 1 cup sliced red onions
- 5 Green chili / Hot Thai chili
- 2 tablespoons Ghee / Clarified butter
- 1 tablespoon Ginger garlic paste
- 1 Cinnamon stick
- 2-4 Bay leaves
- 6 Cloves
- 6 Cardamom / Elaichi
- 1 tablespoon Shah jeera / Black cumin seeds
- 1 tablespoon Salt
- A sprig of mint leaves
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Prep time 10 min
Cook time 20-25 min
Passive time 20-25 min
Recipe level Easy / Beginner
Spice level 3 (On a scale of 1 to 6)
Shelf life 1 – 3 days in refrigerator using an airtight container
Serving suggestion With any vegetarian or non-vegetarian curries or dal
- In a large sauce pan add 1 table spoon ghee and saute bay leaves, cinnamon, cloves, cardamom for 1-2 min and then add shah jeera and saute for another 20 seconds.
- Add ginger garlic paste and saute until the raw smell is gone. Add the thinly sliced red onions and half tablespoon salt to it.
- Once the onions become slightly translucent, add the slit green chili and mint leaves.
- Cook for 2 minutes on medium heat.
- Add the rinsed basmati rice to the pan and mix well.
- At this point you can smell the nuttiness. Transfer the mixture into a rice cooker.
- Add the salt, stock, rest of the ghee and mix everything together.
- The cooking process would take 20-25 min.
- Transfer the bagara rice to a serving bowl and garnish with some fresh mint leaves.
Serve hot with any gravy based curry.
- You can also cook the rice in a regular deep pot over the stove if you prefer.
- You can replace the vegetable stock with chicken stock to make it even more flavorful.
Hope you enjoy making it 🙂
Happy Diwali to all of you who celebrate this festival of lights.