Bagara Chawal Or Bagara rice is a simple rice and flavored with popular mint from Hyderabad/ Telangana with whole temperate spices. Let’s see how to make this Bagara Khana with photos and videos step by step.
Perfect One Pot Rice for lunch or on days when you want to keep it different from the usual.
This simple rice will pause well with Brinjal Masala or with any sauce rich as Vegetable makhani On this site.
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Ingredients
Here are the simple ingredients necessary for the Bagara rice plate.
- Basmati rice – aromatic basmati, long wheat works perfectly.
- Onion – It is optional but adds good taste and flavor in such a simple rice.
- Ginger garlic – gives flavor for the dish
- Entire spices – for temperament
- Cinnamon
- Cardamom
- Cloves
- Club
- Stone flower
- Stellar anise
- Shahi Jera
- Leaf of Biryan
- Mint leaves – main flavor together with other spices
- Coriander leaves – A must to add for a delicate flavor.
- Ghi – Rich flavor for rice.
- Oil – mixed with clarified butter, gives non -sticky rice
- Green chilli – Spezies only for the dish
See the recipe card for quantity.
Instructions
Let’s do this simple luggage rice.
- Wash and dip the basmati rice for 15-20 minutes before. I immerse myself in hot water. I use India Gate Classic Variety (not sponsored)
- Prepare all the other ingredients. Then, heat a pressure cooker with oil and clarified butter. Add all the tempera spices one by one.
- After that, add the sliced onion and brown without changing the color.
- Then add the ginger garlic paste, the green chillies and cook until the raw smell turns off.
- It shouldn’t let the brown color too.
- Add water, requested salt, coriander, mint leaves and mix well.
- Bring to the boil quickly and then add imbued rice drained by the water.
- Once again, let it come to a boil.
- Pressure baggage rice for 2 whistles, put the flame on average after the first whistle. Take a look under “My Notes” for other ways to cook.
- Once the pressure is released, naturally open the stove and launch the rice. Bagara Chawal is ready to serve.
Serve the bagra rice with a rich sauce, such as a salted Masala or butter bread.
Replacements and variations
- You can skip the garlic of onion and ginger for no onion without garlic rice bagara.
- Use only oil for the vegan version.
- In temperate objects, if you have certain missing objects, for example, the bat, you can jump it.
- The idea is only to make it simple without vegetables, so it changes from family to family.
Warehouse
Always serve hot. You can refrigerate and consume the next day, heating correctly.
Superior suggestion
The addition of rice after water bubbles or the use of hot water is recommended for the best soft results.
Don’t mix too much after the rice was cooked and even after opening immediately. For longer cereals, always immerse the rice, hot water for faster results and if you use a normal temperature, dip for a long time. This gives soft results.
My notes
Suggestions for perfect cereals, soft and long basmati rice.
- The soaking helps long wheat results after cooking. If you are in a hurry, immerse yourself in hot water for at least 10 minutes. If you have time, you can immerse yourself for a long time. Longer, the results are immersed, humid and soft.
- Depending on the basmati rice brand, the relationship may differ. It works perfect for brown pack India Gate Classic.
- If you already have a talent for cooking the pulaos, which you follow, you can follow the same.
- Usually cooking low -low flame cooking as I can keep the stove over very low heat. It takes 13-14 minutes. For this method, I boil the water well, add the exhaust of the rice soaked in the water and again boil until the rice is halfway. You will be able to see the rice at the top. Then put the heat at the minimum possible, cook for 13-14 minutes. Once done, flow gently without mixing too much.
Faq
Bagar means timing. So Bagara Chawal is simply tempered rice without spice powders. Biryani usually have a different cooking style and is cooked along the spice powders, a sauce base and other main ingredients.
Recipe card
Bagara Chawal | Bagara rice recipe
Bagara Chawal or Bagara rice is a simple rice, coriander taste and popular mint from Hyderabad/ Telangana with whole temperate spices. Let’s see how to make this Bagara Khana with photos and videos step by step.
Equipment (Amazon affiliate connections)
Measurements of the cup
Ingredients
- 1 cups Basmati rice
- 1 Onion sliced
- 1 teaspoon Ginger garlic paste
- 2 Green chilli slot
- 2 table spoon Mint leaves chopped
- 2 table spoon Coriander leaves chopped
- 1 and ¾ cups Waterfall
- Salt
Lean
- 2 table spoon Oil + ghee
- 1 thumb Cinnamon
- 2 Cardamom small
- 1 Cloves
- 1 Leaf of Biryan
- 1 Club Very small piece
- 1 teaspoon Shahi Jera
- ½ Stellar anise
- 2 pieces Stone flowers
Prevent the screen from becoming dark
Instructions
-
Wash and dip the basmati rice for 15-20 minutes before. I immerse myself in hot water. I use India Gate Classic Variety (not sponsored)
-
Prepare all the other ingredients. Then, heat a pressure cooker with oil and clarified butter. Add all the tempera spices one by one.
-
After that, add the sliced onion and brown without changing the color.
-
Then add the ginger garlic paste, the green chilli pepper and cook until the raw smell turns off.
-
It shouldn’t let the brown color too.
-
Add 1 and ¾ cup of water, coriander leaves, mint leaves and required salt and mix well.
-
Bring to the boil quickly and then add imbued rice, drained by the water.
-
Pressure cook for 2 whistles, put the flame on average after the first whistle. Wait the second whistle, otherwise, turn off after 5 minutes. Take a look under “My Notes” for other ways to cook.
-
Once the pressure is released, naturally open the stove and launch the rice.
-
Bagara Chawal is ready to serve.
Video
Notes
- The addition of rice after water bubbles or the use of hot water is recommended for the best soft results.
- Don’t mix too much after the rice was cooked and even after opening immediately.
- For longer cereals, always immerse the rice, hot water for faster results and if you use a normal temperature, dip for a long time. This gives soft results.
