Category Archives: Flavoured Rice

Bagara Khana

Bagara Khana

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Bagara Khana also known Bagara Rice or Bagarannam is a popular dish in Hyderabad. It is similar to a vegetable biryani but void of vegetables. It is also a bit plain on spices compared to usual Biryani. This is intentional as it is eaten with a spicy dish, usually Bagara Baingan, Mirchi Ka Salan, Kaddu Ka Dalcha etc.

Ingredients:
Basmati Rice – ½ Kg
Peas – ½ cup
Mint Leaves – 2 bunches
Green Chilies – 5 numbers
Onion – 1 number
Ginger/Garlic Paste – 1 tbsp
Caraway Seeds – 1 tsp
Bay Leaves – 6 numbers
Bay Flower – 1 tsp
Cloves – 6
Cardamom – 4
Cinnamon Sticks – 6 inch
Cashew Nuts – 20
Ghee – 1 tbsp
Oil – 3 tbsp
Salt – 1 ½ tsp (to taste)

Bagara Khana Ingredients

Preparation:
Soak rice, slit chilies, cashews, finely chop onions, grind spices.
Heat Ghee in a large bowl and fry the cashews till golden brown. Take them out.
In the remaining ghee, add oil & let it heat.
Now add each of these ingredients one after the other and sauté them for a minute. Chilies, mint leaves, peas, onions, spices, ginger/garlic paste, Bay leaves & flowers.
Drain water from rice into another bowl & add rice to the tadka to fry it for a minute.

Bagara Khana Preparation

Pour two parts of water for each part of rice taken. You can use the drained water from the above step.
Add salt, stir it & close the lid. Cook the rice as you normally do & when it is almost done add cashew & mix it for one last time.
Relish it hot with a spicy Mixed Vegetable Masala or Kaddu Ka Dalcha!!

Bagara Khana with Dalcha

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Mamidikaya Pulihora

Mamidikaya Pulihora

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Ingredients:
Rice – 1/2 Kg
Raw mangoes – 3
Ground Nuts – 1/2 cup
Bengal Gram – 1/4 cup
Black Gram – 1/2 cup
Green Chillies – 10
Curry Leaves – 1 bunch
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Turmeric – 1/4 tsp
Salt – to taste
Oil – 3 tbsp

Mamidikaya Pulihora Ingredients

Preparation:
Cook rice in a container or electric rice cooker. Do not pressure cook rice to make pulihoras.
While the rice is cooked, peel the skin off raw mangoes and grate them. Keep it aside.
If rice is done, take it into a plate & let it cool down.
Meanwhile, heat oil in a container and add mustard, cumin seeds, slit green chillies & curry leaves.
Once it crackles, add ground nuts & sauté it for a minute. Add Bengal gram & sauté it for a minute.
Now add black gram & sauté it again for a minute. Add turmeric & turn the heat off.
Once rice & the tadka cools down, mix both together adding salt & grated mangoes.
That is all, it is now ready to be savoured!!

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Served

Pigeon Peas Pulao

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This pulao is similar to Green Peas Pulao except that we use Pigeon Peas here…

Ingredients:
IngredientsBasmati rice – 1 ½ cup
Pigeon peas shelled – 1 ½ cup
Green chilies – 5
Onion – 1 small
Mint leaves – 1 ½ cup
Coriander – 1 cup
Curry leaves – ¼ cup
Cardamom – 2
Cloves – 4
Cinnamon stick – one 2 inch stick
Marati mogga – 1
Sahi jeera – ¼ tsp
Ginger garlic paste – 1 tsp
Ghee – ½ tbsp
Oil – 1 ½ tbsp
Cumin & mustard – ¼ tsp each
Salt – to taste

Preparation:
Soak basmati rice for 30 min.  Meanwhile, chop onions, mint & coriander, coarsely grind the spices, shell the pigeon peas and slit the green chilies.  Now, heat oil & ghee in a kadai, then add cumin, mustard & green chilies and allow it to crackle.  Add onion, curry and mint leaves one after the other and sauté it for two minutes.  Add spices, ginger garlic paste and pigeon peas, sauté it for two minutes.

Preparation

Now drain water from rice and add it to the above made tadka.  Stir it gently for two min taking care that the rice is not broken.  Now add salt, 3 cups of water and bring it to boil on high flame closing the lid.  Now on a low flame allow it to cook till the water is gone.  Turn the heat off and server hot garnished with coriander and a lemon wedge.

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Rating: 5.0/5 (1 vote cast)
Served

Green Peas Pulao

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Rating: 5.0/5 (1 vote cast)

Ingredients:
IngredientsBasmati rice – 1 1/2 cup
Green peas shelled – 1 1/2 cup
Green chilies – 5
Onion – 1 small
Mint leaves – 1 1/2 cup
Coriander – 1 cup
Curry leaves – 1/4 cup
Cardamom – 2
Cloves – 4
Cinnamon stick – one 2 inch stick
Marati mogga – 1
Sahi jeera – 1/4 tsp
Ginger garlic paste – 1 tsp
Ghee – 1/2 tbsp
Oil – 1 tbsp
Cumin & mustard – 1/4 tsp each
Salt – to taste

Preparation:
Soak basmati rice for 30 min.  Meanwhile, chop onions, mint & coriander, coarsely grind the spices, shell the green peas and slit the green chilies.  Now, heat oil & ghee in a kadai, then add cumin, mustard & green chilies and allow it to crackle.  Add onion, curry and mint leaves one after the other and sauté it for two minutes.  Add spices, ginger garlic paste and green peas, sauté it for two minutes.

Preparation

Now drain water from rice and add it to the above made tadka.  Stir it gently for two min taking care that the rice is not broken.  Now add salt, 3 cups of water and bring it to boil on high flame closing the lid.  Now on a low flame allow it to cook till the water is gone.  Turn the heat off and server hot garnished with coriander and a lemon slice.

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Bisi Bele Bath

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Ingredients for main dish:

Rice - 3 cups

Yellow lenthils - 1.5 cup

French beans – 100 gm

Carrot – 100 gm

Onion – 1

Bottle gourd – 1/4 th

Capsicum – 1

Potato – 2 medium sized

Tomato – 2

Green peas – 1 cup

Tamarind – size of big lime

Dried coconut – 1

Jaggery – size of big lime

Curry leaves – 1/2 bunch

Coriander leaves – 1 bunch

Salt – 2 tbsp

Turmeric – 1/2 tsp

Ghee - 2 tbsp

Oil - 2 tbsp

Ingredients

Ingredients for powder:

Red chillies – 100 gm

Byadagi chilli – 100gm

 Coriander seeds – 50 gm

Gram dal -50 gm

Urad dal – 25 gm

Black pepper – 20 gm

Jeera – 20 gm

Fenugreek seeds – 10 gm

Mustard seeds – 2 tbps

Dried kapok buds – 5

Cinnamon – 3 inch bark

Cardamom – 5

Cloves – 5

Poppy seeds – 20 gm

Dried curry leaves – 1/2 cup

 Preparation – powder:

Heat a pan with a small amount of oil and fry the ingredients.  Once cooled, grind these into fine powder.

Preparation – Main dish:

Pressure cook the yellow lenthils and rice separately.  Chop vegetables into 1 inch length pieces and microwave them for 5 min.  Meanwhile add water to tamarind and extract juice.

Heat oil and ghee in a handi and jeera, mustard seeds and curry leaves to it.  Then add the vegetables to it.  Add tamarind juice, turmeric, salt, jaggery, powder and 3 glasses of water and bring it to boil.  Now, add cooked lenthil and rice to it.  Stir it well and let it cook till the water is almost evaporated.  Add chopped coriander and grated coconut to it before switching off the stove.  Serve it hot with raitha.

Bisi bele bath

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