How long does Bagara Rice and Keema Masala take?

1 hour from start to finish. That is 30 minutes of preparation and 30 minutes of cooking.

How many people does Bagara Rice and Keema Masala serve?

3. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Bagara Rice and Keema Masala spicy?

It is medium: 2 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 and Keema Masala?

1½ cup Basmati Rice, 500 grams Mutton (minced), ¼ tsp Garam Masala Powder, ¼ cup Curd, 3 Cloves, 1 Black Cardamom, and a few more listed on this page.

Do I need a pressure cooker for Bagara Rice and Keema Masala?

Yes, this one is cooked under pressure.

How many calories are in Bagara Rice and Keema Masala?

About 900 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Bagara Rice and Keema MasalaCook

Bagara Rice and Keema Masala

Name: Bagara Rice and Keema Masala
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 servings
Cuisine: Indian, Andhra, North India
Ingredients: 1 tbsp Ghee; 1 inch Cinnamon; 3 Cloves; 1 Black Cardamom; 1 Star Anise; 1 Bay Leaves; ½ tsp Black Peppercorns; 1 Onion, Slices; 2 tsp Ginger Garlic Paste; 1 Tomato, Slices; 2 sprigs Curry leaves; 1½ cup Basmati Rice, Soaked; 2¼ cup Water; ½ tsp Salt; 1 tbsp Ghee; 1 tbsp Mutton Fat; 1 inch Cinnamon; 3 Green Cardamom; 2 Bay Leaves; 3 Cloves; 1 tsp Cumin; 2 Onion; 3 Green Chilli; 1 tsp Salt; 1 Tomato; 1 tbsp Ginger Garlic Paste; 1 tbsp Mint Leaves; 1 tbsp Coriander Leaves; 500 grams Mutton (minced); ½ tsp Turmeric Powder

60 min
medium
Serves 3

Prep 30 min · Cook 30 min

Start cooking

4 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

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Also known as Ghee Rice, Mutton Keema Masala · Non-veg · Rice dishes, Curries & Gravies

Rice dishes Curries & Gravies Kuzhambu, Sambar & Rasam Gluten-free

Bagara rice cooked in ghee with whole spices, served with a keema masala of mutton mince pressure-cooked with curd. Medium-spicy, serves 3, an hour, video.

You’ll need: Pressure Cooker

Good for: Bakrid, Party

Ingredients

30 items

3 people

Ghee2 tbsp
Cinnamon2 inch
Cloves6
Black Cardamom1
Star Anise1
Bay Leaves3
Black Peppercorns½ tsp
Onion, Slices1
Ginger Garlic Paste2 tsp
Tomato, Slices1
Curry leaves2 sprigs
Basmati Rice, Soaked1½ cup
Water3¾ cup
Salt1½ tsp
Mutton Fat1 tbsp
Green Cardamom3
Cumin1 tsp
Onion2
Green Chilli3
Tomato1
Ginger Garlic Paste1 tbsp
Mint Leaves1 tbsp
Coriander Leaves1 tbsp
Mutton (minced)500 grams
Turmeric Powder½ tsp
Kashmiri Red Chilli Powder1 tsp
Garam Masala Powder¼ tsp
Curd¼ cup
Black Pepper Powder1 tsp
Kasuri Methi1 tsp

Contains: milk.

Nutrition

Per 1 person, and for all 3 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 3 people
Energy	900kcal	2700kcal
Protein	44g	133g
Carbohydrate	104g	312g
Fat	36g	108g
Fibre	8.9g	27g
Sugar	7.5g	23g

Cookd masalas for basmati rice

Method

1
In a pan pour ghee and add the whole garam masalas. Once aromatic, add the onions and ginger garlic paste, saute until the onions turns translucent. Add the tomato and saute for 15 seconds.
GheeCinnamonClovesBlack CardamomStar AniseBay LeavesBlack PeppercornsOnionGinger Garlic PasteTomatoCurry leaves
2
Add the drained soaked basmati rice and gently saute without breaking the rice. Pour water and add salt, bring it to a boil and lower the flame to a simmer, cover and cook for 12 minutes. Rest the rice for at least 15 minutes and fluff up the rice and serve hot.
Basmati RiceWaterSalt
3
In a pressure cooker add ghee and mutton fat, add the whole garam masalas, once aromatic, add the sliced onions and green chillis. Add salt and saute until the onions turn golden brown, add sliced tomato and ginger garlic paste, mint and coriander leaves. Saute until the tomato turns mushy.
GheeMutton FatCinnamonGreen CardamomBay LeavesClovesCuminOnionGreen ChilliSaltTomatoGinger Garlic PasteMint LeavesCoriander Leaves
4
Add the mutton mince and give it a goox mix, add salt, turmeric powder, kashmiri red chilli powder and garam masala along with some curd and mix until completely combined . Pour water, bring it to a boil and pressure cook on a moderate flame for 4 whistles or for 10 minutes. Let the pressure release and finish the masala with some black pepper powder and kasoori meethi.
Mutton (minced)Turmeric PowderKashmiri Red Chilli PowderGaram Masala PowderCurdWaterBlack Pepper PowderKasuri Methi

Before you start

How long does Bagara Rice and Keema Masala take?: 1 hour from start to finish. That is 30 minutes of preparation and 30 minutes of cooking.
How many people does Bagara Rice and Keema Masala serve?: 3. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Bagara Rice and Keema Masala vegetarian?: No, it contains meat or fish.
Is Bagara Rice and Keema Masala spicy?: It is medium: 2 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 and Keema Masala?: 1½ cup Basmati Rice, 500 grams Mutton (minced), ¼ tsp Garam Masala Powder, ¼ cup Curd, 3 Cloves, 1 Black Cardamom, and a few more listed on this page.
Do I need a pressure cooker for Bagara Rice and Keema Masala?: Yes, this one is cooked under pressure.
How many calories are in Bagara Rice and Keema Masala?: About 900 a serving. The full nutrition table is on this page, per serving and for the whole batch.