Tag Archives: Bagara Khana

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.

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

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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Kaddu ka Dalcha


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Dalcha is Hyderabad’s special recipe prepared with Bottle Gourd & spices.  Savor it with another Hyderabadi dish, Bagara Khana (Rice) & you will be longing for more!!


Bottle Gourd – 1 small
Tomatoes – 4
Onion – 1
Bengal gram / Chana Dal – 1 cup
Tamarind – 1 big lemon sized
Green Chilies – 6
Red Mirchi Powder – ½ tsp
Curry leaves – ½ bunch
Turmeric – a pinch
Salt – 3 tsp
Oil – 4 tbsp
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch sticks
Sahijeera – ½ tsp

Kaddu ka dalcha ingredients

Sort & soak tamarind & Bengal gram separately for about 30 minutes & pressure cook Bengal gram for around 4 whistles.  Allow it cool down & mean while chop tomatoes, bottle gourd, onion and slit green chilies.


Take a deep bowl and heat oil, add mustard seeds & jeera.  Once it crackles, add green chilies, curry leaves and onions to it & sauté for about a minute or two.  Add the bottle gourd and tomatoes after frying each for a couple of minutes.  Add turmeric and half of the salt.  Allow it to cook on medium flame.

Preparation_Dalcha_2Meanwhile, grind the boiled gram, tamarind & spices.  When the bottle gourd is almost cooked, add this paste & water to it.  Add water as per your liking and adjust salt accordingly.  Switch the flame off when it comes to boiling.  Serve it hot with Bagara Khana, it will be an amazing treat!!

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