Bagara Rice Recipe

Bagara Rice | Flavoured Rice || How to Make Bagara Rice with step-by-step photos 

Bagara Rice is a flavorful version of rice made with Basmati rice and fried onion. This recipe is from the popular Hyderabadi Cuisine from India. Which is known for its unique rich flavored vegetarian dishes? This cuisine has been influenced by Arab, Mughal, and Indian cuisine.

The Bagara rice recipe is simple and easy to make and still tastes like a professional chef's. This is not much popular in regular Pakistani restaurants  You don’t need to search for Pakistani restaurants to eat this food as you can make it by yourself in your kitchen. In comfort adjust the flavors to your preferences. Bagara rice with sprinkled fried onions on the top…yummm..without any further thinking, I can surrender myself.

                         

I bet you this rice could be a better dish for a weeknight dinner. The perfect Bagara rice combination curry would be Bagara Baingan or this Instant pot potato curry. Bagara Khana would be awesome to eat with chicken curry or mutton curry. Other side dishes for this simple bagara rice are bagara baingan Mirchi ka salan and tomato chutney

What is Bagara Rice?

The Bagara Rice recipe is a less spicy version of Biryani without vegetables, meat, or masalas. Which is also called bagara khana or bagara chawal in Pakistan known for its Mughal cuisine. If you are running out of time or wish to make simpler everyday food, then this recipe might be your best choice.

Though it is simpler to make, it is equally as good as Biryani. A spicier accompanied side dish elevates the flavor of this Bagara Rice. It gives the full satisfying feeling of having special biryani still made in a vegan way.

Tips:

1. To make the perfect recipe  soak the rice at least for 2 hours
2. Pour water equal to the rice quantity 
3. Long-grain rice is the best for using bagara rice 
4. For enhancing an aromatic taste can be cooked rice in pure ghee/vanaspati ghee 
5. To give a nice brownish color to rice fry the onion until turns to a golden brown color

If you have tried this Bagara Rice Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly wash the rice thoroughly under running water, soak it for 2 hours keep it aside

Take all ingredients and prepare all veggies

                                                 

Boil 2.5 cups of water in a saucepan for 2 ½ cups of rice

Note: if your rice isn’t enough soaked then you use 1.5 cups of water for 1 cup of rice

Add ghee and heat it, now add onion slices and fry it until light golden brown  

                     

Then add ginger garlic paste sauté it for a minute then add 2 tbsp water, Stir it now add black peppercorn, cumin seeds, cinnamon, bay leaf, green cardamom, and salt
            

Stir it for a minute then add the drained rice and stir it well until the aroma arose. Then add coriander leaves and green chili and mix them slightly, now add hot and boiled water, stir to mix well, and cover the lid

                                         

Let it cook until pits/holes start appearing on top of the rice, now reduce the flame to low and sprinkle fried brown onion on top of the rice          

Simmer the rice over a very low flame for 10 minutes. then turn off the flame

                   

Now Bagara Rice is ready. transfer to the serving dish 

                  

Bagara rice can be served with salad, curry dal, and raita

                                         

Kabuli Pulao Recipe

                       

Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step by step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

This Kabuli pulao is my own cooking version instead of the afghani cooking style prepared mutton grail curry and chickpeas masala for adding in the rice_am not adding caramelized carrots nor using 3 layers method which is typically being used in making Kabuli pulao.

                                                                                             

A beautifully spiced serving of rice with the goodness of chickpeas and meat Makes for a light and lovely meal in itself-I hope you like my recipe regardless of regular Kabuli pulao personally I love spiced food but in Afghan cooking, I don’t use spices much.

Additionally, I put mutton grail whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

For more Pulao Recipes:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

If you have tried this Kabuli Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe firstly soak the chickpeas with water and baking soda overnight then next morning rinse thoroughly under the running water and boil. 

                        

Prepare grail curry as per the given recipe on my blog.

                                                      

Rinse and soak the rice for 30 minutes.                

                     

Peel and cut the onion into thin slices.

                                    

Collect all whole spices and cut the tomatoes. 

                                    

Whisk the yogurt and set aside. 

                                 

Take a pot and heat the ghee_Then sauté the onion slices for 3-4 minutes on medium flame, Add chopped chilies along with tomatoes.         

                            

Cook tomatoes with onion and chilies for 5 minutes on medium flame_Once tomatoes are cooked then add yogurt.

                           

Stir to combine very well chopped mint leaves and mix up well.

                      

Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes the end put dried plums.

                            

Stir to combine well and then add soaked rice to the chana masala_Roast the rice with the chana masala for 5 minutes on medium flame.

                    

Pour the water into the rice.

                          

Bring it to a boil then add mutton grail and chopped coriander leaves to combine well the rice cook until the water dries out.                        

    

Once water is reduced lower the flame_Allow simmer further 2-3 minutes on a very low flame.

                                           

   

Kabuli pulao is ready to serve

                             

Transfer to the serving dish. 

                               

Serve hot with raita and salad.

                                 

                           

Matar Pulao Recipe

Matar pulao|| Peas Pulao || How to Make Matar Pulao with step-by-step photos and video...

Matar Pulao is a great combination of veggies and rice, very simple and easy to make hardly takes 30 minutes to be fully prepared, this is a traditional, aromatic and flavoured rice recipe, This mildly flavoured rice dish is known as matar pulao or pea pulao and it is so easy to make. 

The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special.

Matar Pulao is one such recipe, which I make so often because it goes so well with many of our Pakistani and Indian Recipes, and  I love the simplicity of matar pulao and the beauty of a few ingredients that result in such a scrumptious, soul-satisfying meal.

                         

I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you too because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great and makes a simple meal feel a touch more elaborate.

Really though, you can serve this pea pulao in any meal where you’d serve plain basmati rice. Serve it with chicken korma or masala mutton, green chillies curry or bagara baingan, the options are literally endless. So let's begin

My Latest Matar Pulao Reipe:

If you have tried this Matar Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe firstly soak the rice at least for 2 hours. 

Take all ingredients 
            

Then prepare all veggies.

                   

Heat the ghee/oil in the pot then add onion slices fry till light golden brown colour on medium heat, add peas along with green chillies.

                               

Fry them with onion for 2-3 minutes on medium flame, reduce the heat to low then put whole spices, saute them with peas and onion then add ginger garlic paste, stir to mix well for 2 minutes on medium flame.

                                     

Then add some salt along with tomatoes, and cook tomatoes with peas on medium flame.      
                         

Add rice and roast it with peas on medium heat till the aroma is developed.

                       

Now pour stock or chicken cubes by making paste in the warm water, After adding water bring it to a boil and cover it on high flame until water dries out and look for tiny holes on top of the rice.

                           

Now reduce the heat to low and simmer Matar pulao for 10-12 minutes pulao gets ready, let it leave for 10 minutes. 

                            

Now transfer to the serving dish, serve with salad, raita and korma.