Bagara Khana is a typical ‘Hyderabadi Rice Recipe’. Though over the time Hyderabadi Biryani took over this Bagara Khana, the charm of this authentic recipe is still the same. Years back, whenever we use to visit my grand mom this would be our welcome lunch…..The aroma that fills the air when fragrant basmati rice is cooked in spiced water is so wonderful that you will fell in love with this rice recipe right at the moment. Lingering in the yummylicious thoughts of my grand mom’s finger licking food …. I am going to share with you this Bagarae Chawal recipe today but with a healthy twist. Bagare Chawal means, ‘Tempered Rice’. In the authentic recipe we do the tempering of rice in pure ghee or vanaspati, but in today’s post, I tried to play around with ingredients to increase the health quotient of the recipe.
Few days back I have received samples of Fortune Rice Bran Oil for review. Going through the pamphlet, I came to know that this oil is enriched with essential micronutrients like Oryzanol, Vitamin E, Tocopherol, Tocotreinol and more, which offer many health benefits. One good thing I liked about this oil is, it doesn’t carry any odour or taste of its own, which makes the oil good choice to add in any recipe of our choice without getting compromise on the taste. Taste and Health hand in hand….
Coming back to the recipe….I used Basmati Rice in making this recipe, for more healthier option you can choose brown rice too…Simple flavours of life are always wonderful…try this flavoursome delicacy to pamper your taste buds with something which is yummy and healthy.
Bagare Khana |Bagarae Chawal
- 2 cups Basmati rice
- 1 big Onion, finely sliced
- 1 medium Tomato, finely chopped
- 2 Green chilies slit length-wise
- ½ tbsp. Ginger-Garlic paste
- 2 Cloves, 2 Green Cardamoms
- 1 1’inch stick Cinnamon, 1 Bay leaf
- ½ tbsp. homemade Garam masala, check NOTES
- ½ tbsp. Salt
- ¼ tbsp. Turmeric powder
- 3 tbsp. Fortune rice bran oil
- 5 cups Water
- ¼ cup chopped Coriander leaves
- 5-6 Mint leaves
How to make Bagara Khana
- Wash and soak basmati rice in enough water for 30 minutes.
- In a heavy bottom cooking vessel, add oil and to it add cloves, green cardamoms, cinnamon stick and bay leaf. When the spices start to release their aroma add finely sliced onions and fry until nice light brown. Now add chopped tomatoes and green chilies. Fry until they turn soft.
- To this add ginger-garlic paste and fry till raw smell disappears (nearly 1-2 minutes). Now add chopped coriander leaves and mint leaves and fry for 1 minute on high.
- Reduce the flame and add soaked basmati rice and gently coat the rice by turning up and down. Now add water, salt, turmeric and garam masala powder.
- Cook on low flame by sealing the vessel with a foil or lid till rice is completely cooked.
- Once the rice is done, keep it covered for 15-20 minutes before serving.
- Garnish with fresh mint leaves/coriander leaves and serve hot.
- Add love to make this recipe taste ‘Yummy’.
This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook at and on Twitter at @fortunefoods.
HOMEMADE GARAM MASALA:
Dry roast 3 cloves, 2 green cardamoms, 1 Cinnamon stick, 6 black peppercorns and ½ tbsp. coriander seeds one by one for 1-2 minutes in a heavy bottom vessel. Once they turn cool, grind to fine powder. Store in a clean and dry air tight container, for future use.
Rafeeda AR says
love such types of rice to go with some spicy non-veg curry… so well made…