Hyderabadi BAGARA KHANA|| Simple and Easy pulao Recepie || authentic||

Описание: Hyderabadi BAGARA KHANA|| Simple and Easy pulao Recepie || authentic||#recipie#food#


Bagara Khana (or Bagara Annam) is a traditional, aromatic, and mildly spiced Hyderabadi rice dish, often described as a "plain biryani" or a fragrant pulao. It is a staple served with rich, spicy curries like Bagarey Baingan, Chicken

Ingredients

Rice: 2 cups Basmati or Sona Masuri rice (soak for 20–30 mins)

Fat: 3-4 tbsp Ghee or Oil

Whole Spices (Bagar): 1 tsp Shahi Jeera (caraway seeds), 4-5 Cloves, 3-4 Cardamom pods, 1-2 Cinnamon sticks, 1-2 Bay leaves, 1 Star Anise

Aromatics: 1 large Onion (thinly sliced), 2-3 Green Chilies (slit)

Paste: 1 tbsp Ginger-Garlic paste

Herbs: 1/2 cup Mint leaves (chopped), 1/2 cup Coriander leaves (chopped)

Seasoning: Salt to taste (approx. 1.5 - 2 tsp)

Water: 3.5 to 4 cups (ratio is generally 1:2 rice to water) 

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Step-by-Step Instructions

Prepare the Base (Bagar): Heat ghee or oil in a large handi (heavy-bottomed pot). Add all the whole spices (shahi jeera, cloves, cardamom, cinnamon, bay leaves) and sauté for 30-60 seconds until they sizzle and become aromatic.

Sauté Aromatics: Add the sliced onions and fry until they turn translucent or light golden brown.

Add Ginger-Garlic & Green Chilies: Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell of the garlic disappears.

Add Herbs: Stir in the chopped mint and coriander leaves and sauté for another minute.

Roast the Rice: Add the soaked and drained rice to the pot. Fry the rice gently in the masala for 1-2 minutes, being careful not to break the grains.

Add Water and Cook: Pour in 4 cups of water (hot water works best to keep rice fluffy) and add salt. Bring to a boil on high heat.

Dum Method (Slow Cooking): Once most of the water has been absorbed and small holes appear on the surface, reduce the heat to the lowest setting. Cover with a tight-fitting lid (or seal with cloth/foil).

Serve: Turn off the heat and let it rest for 10 minutes before fluffing with a fork. Serve hot with Dalcha or Khorma. 


Serve: Turn off the heat and let it rest for 10 minutes before fluffing with a fork. Serve hot with Dalcha or Khorma. 

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