Bagara Bhaat | Bagara Pulao | Easy Pulao Recipe
Bagara Bhaat or Masala Pulao or bagara pulao is popular rice variety made with simple ingredients and goes well with any curry. Bagara Bhaat is simple version of biryani made with just garam masala and onions. Different from usual jeera rice or peas pulao bagara bhaat is good change, bagara bhaat or bagara khana is Hyderabadi specility like bagara baingan. Bagara or bagarana means fried or frying, also tempering or tadka also known as bagarana.
In my in-laws place bagara bhaat or as it's call pulao is made for any occasion than peas pulao or jeera rice along with other side dish like Chole masala, rajma, chicken curry or any other. Other good combination with bagara bhaat is bagara baingan, dalcha etc. Bagara bhaat is good for vegetarian people to enjoy Hyderbadi cuisine.
With festival around the corner if you think what to prepare for each festival different then this bagara bhaat is good option or even for your Diwali dinner or Diwali post it's good option than usual affair as it goes well with all the Indian curry or masaledar curry as this rice is more on mild side. Normally basmati rice is not used for bagara bhaat so if you wish you can use basmati rice or any other rice of your choice.
In my in-laws place normally peas is not added but I like to add peas, so you can either skip peas or add on your preference. If you are making this for kids or lunch box then you can add other vegetables to make this bagara bhaat more nutritious though authentic recipe doesn't add any vegetables. Garam masala is essential in bagara bhaat which adds flavor so you can't miss that if you wish you can reduced garam masala. So this festive season enjoy this bagara bhaat and please your family and friends.
You can also check Rice Recipes
Bagara Bhaat (Rice) | Bagara Pulao RecipeBagara Bhaat or bagara pulao is easy Hyderabadi rice recipe made with spices
|Author:||Priti||Category:||Main Course||Cuisine:||North Indian|
|Prep Time:||Cook Time:||Total Time:|
|Serves:||4 to 5|
- 2 Cups - Rice ( I used sona masoori)
- 2 Large - Onions
- 1/2 Cups - Peas
- 4 - Green Chilies
- 3 3/4 Cups - Water
- 1/2 tbsp - Ginger-Garlic Paste
- 3 tbsp - Ghee/Oil
- 2 - Dried Bay Leaf
- 2 inch - Cinamom
- 3 - Green Cardamom
- 4 - Cloves
- 1 - Black Cardamom
- 1 small - Mace
- 1 tsp - Cumin Seeds
- 1/2 tsp - Caraway Seeds/Shahjeera
- 1/2 tsp - Fennel Seeds
- 1 tsp - Garam Masala Powder
- To Taste - Salt
- Wash and soak rice for 15 minutes or even for 1 to 2 hours, mean while peel and roughly chop 1 1/2 onions and remaining half onion slice it, slit green chili.
- In a pan or wok heat 2 tsp ghee or oil and fry roughly chopped onion until light golden brown, allow to cool.
- Grind to smooth paste without adding water.
- In the same pan heat remaining ghee or oil, add all whole spices (bay leaf, cinammom, cardamom, black cardamom, cloves, mace) and saute for 30 seconds. Now add cumin, caraway and fennel seeds and allow to splutter
- Add sliced onion, green chili. and saute until it becomes light brown, add ginger-garlic paste, onion paste and mix well.
- Keep flame now to medium to slow and saute until oil starts to leaves sides and no raw smell in onion, add peas.
- Cook peas for 2-3 minutes then add rice and saute for 2 to 3 minutes.
- Add water, salt, garam masala and mix well. Now you can cover the pan and cook until rice gets cooked.
- You can transfer everything to rice cooker like I did or you can do everything in pressure cooker, once rice gets cooked gently fork it with a fork or spatual.
Flavorful bagara bhaat or pulao.
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