Bagara Rice
- 50 min
- mild
- Serves 4
Bagara rice made with basmati rice, whole spices, onion, mint and coriander in a pressure cooker. Mild, serves 4, about 45 minutes, plus soaking.
You’ll need: Pressure Cooker
Ingredients
Basmati Rice300 grams
Water, For Soaking500 ml
Oil3 tbsp
Cinnamon3 grams
Cloves1 grams
Green Cardamom1 grams
Bay Leaves1 grams
Cumin2 grams
Black Peppercorns2 grams
Onion, Thinly Sliced2
Green Chilli, Slit10 grams
Ginger Garlic Paste1 tbsp
Coriander Leaves, Chopped10 grams
Mint Leaves, Chopped10 grams
Salt1½ tsp
Ghee1 tbsp
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 441kcal | 1764kcal |
| Protein | 7.2g | 29g |
| Carbohydrate | 67g | 268g |
| Fat | 16g | 66g |
| Fibre | 3g | 12g |
| Sugar | 2.3g | 9.2g |
Cookd masalas for basmati rice
Method
Rinse the basmati rice until the water runs mostly clear. Soak it in 500 ml water for 20 minutes, then drain well. Meanwhile, peel and thinly slice the onions, slit the green chillies, and wash and chop the coriander and mint leaves.
Heat the oil in a pressure cooker on medium flame for 2 minutes until hot. Add the cinnamon, cloves, cardamom, bay leaves, cumin and peppercorns. Fry for 30 seconds until the cumin crackles.
Add the onion and green chilli. Fry on medium flame for 5 to 6 minutes until the onion is light golden. Add the ginger garlic paste and fry for 1 minute until the raw smell goes, then add the coriander and mint and fry for 1 minute until wilted.
Add the drained rice and stir gently on medium flame for 1 minute until the grains are coated with oil. Add the salt and 450 ml water. Bring it to a boil on high flame for 3 to 4 minutes until the water bubbles well.
Close the pressure cooker and cook on medium flame for 1 whistle. Switch off the flame and let the pressure release naturally for 10 minutes. Open only after the pressure pin drops; the rice grains should be cooked through and separate.
Add the ghee and fluff the rice gently with a fork. Rest it for 5 minutes until the excess steam settles, then serve.
Before you start
- How long does Bagara Rice take?
- 50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.
- How many people does Bagara Rice serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Bagara Rice vegetarian?
- Yes. No meat, no fish and no egg.
- Is Bagara Rice spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Bagara Rice?
- 300 grams Basmati Rice, 3 grams Cinnamon, 1 grams Cloves, 1 grams Green Cardamom, 1 grams Bay Leaves, 2 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Bagara Rice?
- Yes, this one is cooked under pressure.
- How many calories are in Bagara Rice?
- About 441 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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