Bagara Rice is a very simple rice recipe. It's cooked with aromatic spices. Bagar means tempering. A Telangana Delicacy this. Most popular in Hyderabadi weddings and functions.
I was not in a mood to cook anything elaborate today, so thought Bagara Rice is the best cooking option today. Then I remembered that I have a packet of Irani Saffron at home. So there I go on an experimenting spree and look at the end result. Amazing. The aroma of whole spices, Basmati rice combined with ghee and saffron was just amazing. Kids and hubby started doing rounds of the kitchen and repeatedly asking me if whatever I was cooking is ready or not :-) Well folks here comes the recipe of my Zafrani Bagara Rice
INGREDIENTS:
Basmati rice - 1cup
Onion - 1 medium, Finely sliced
Ginger-garlic paste - 1tsp
Saffron – 1/4th Tsp
2 slit green chillies
½ cup milk
Ghee 1tbsp.
Cloves - 3
Green cardamom - 3
Bay leaf - 1
Cinnamon stick - 1"
Shahjeera - 1tsp
2 Tbsp cashews, almonds
1 tbsp oil
One sprig mint and coriander and and salt to taste
METHOD:
Wash, rinse and soak basmati rice in water for 30 minutes.Roast the saffron in a small pan for 20 seconds, then using a spoon powder the saffron and mix it in the ½ cup warm milk and keep aside. Heat ghee in a large pan and roast the nuts till they turn golden, remove into a bowl. In the same pan heat 2tbsp oil; add the whole garam masala and cook until it starts to smell fragrant. Now add the onions and green chilies and cook until onions turn translucent. Add the ginger-garlic paste and fry till the smell of ginger garlic paste is gone. Now add a bit of chopped mint and coriander. Add add 2cups of water and the nuts, mix well; bring the mixture to a simmer and add the drained rice. Cover and cook on high heat until most of the water the water is absorbed. Now on a low flame stir the saffron milk and gently mix it into the rice, ensure you don’t break the rice. Spread some ghee on the rice mixture. Cover and cook on very low heat for 5 minutes.If the water is not enough to cook the rice, then sprinkle some water on the top and cook covered until done.
I was not in a mood to cook anything elaborate today, so thought Bagara Rice is the best cooking option today. Then I remembered that I have a packet of Irani Saffron at home. So there I go on an experimenting spree and look at the end result. Amazing. The aroma of whole spices, Basmati rice combined with ghee and saffron was just amazing. Kids and hubby started doing rounds of the kitchen and repeatedly asking me if whatever I was cooking is ready or not :-) Well folks here comes the recipe of my Zafrani Bagara Rice
INGREDIENTS:
Basmati rice - 1cup
Onion - 1 medium, Finely sliced
Ginger-garlic paste - 1tsp
Saffron – 1/4th Tsp
2 slit green chillies
½ cup milk
Ghee 1tbsp.
Cloves - 3
Green cardamom - 3
Bay leaf - 1
Cinnamon stick - 1"
Shahjeera - 1tsp
2 Tbsp cashews, almonds
1 tbsp oil
One sprig mint and coriander and and salt to taste
METHOD:
Wash, rinse and soak basmati rice in water for 30 minutes.Roast the saffron in a small pan for 20 seconds, then using a spoon powder the saffron and mix it in the ½ cup warm milk and keep aside. Heat ghee in a large pan and roast the nuts till they turn golden, remove into a bowl. In the same pan heat 2tbsp oil; add the whole garam masala and cook until it starts to smell fragrant. Now add the onions and green chilies and cook until onions turn translucent. Add the ginger-garlic paste and fry till the smell of ginger garlic paste is gone. Now add a bit of chopped mint and coriander. Add add 2cups of water and the nuts, mix well; bring the mixture to a simmer and add the drained rice. Cover and cook on high heat until most of the water the water is absorbed. Now on a low flame stir the saffron milk and gently mix it into the rice, ensure you don’t break the rice. Spread some ghee on the rice mixture. Cover and cook on very low heat for 5 minutes.If the water is not enough to cook the rice, then sprinkle some water on the top and cook covered until done.
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