Allergens in Bagara Khana: milk.
Ingredients
Quantities for 4.
- 300g, rinsed and soaked 30 minutes Basmati Rice
- 3 tbsp Gheeor neutral oil
- 1 large, thinly sliced Onion
- 1 tsp, paste Ginger
- 1 tsp, paste Garlic
- 3, slit Green Chilli
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 piece Cinnamon
- 4 Cloves
- 4, bruised Cardamom
- 1 Black Cardamomoptional
- 1 Star Aniseoptional
- a small pinch Stone Flowerthe smoky Deccani note; leave it out rather than substituteoptional
- 1 sprig Curry Leaves
- 2 tbsp leaves Mintoptional
- 540ml Water
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rinsed rice for 30 minutes and drain it well for 10 minutes before cooking. Wet rice steams unevenly.
- Measure the water properly: 1.8 parts water to 1 part soaked rice by volume, and resist adding more mid-cook.
- Have every whole spice out on a plate before you start; the tempering takes under a minute.
Method
- Heat the ghee in a heavy pot and add the cumin, bay leaf, cinnamon, cloves, cardamom, black cardamom, star anise and stone flower. Let them sizzle 30 seconds until fragrant.
- Add the curry leaves and sliced onion and fry 7-8 minutes until light golden and just beginning to crisp at the edges.Light golden, not brown. This is bagara khana, not biryani; the rice should stay pale.
- Stir in the ginger and garlic pastes and the slit green chillies and cook 1 minute.
- Add the drained rice and turn it gently through the ghee for 2 minutes until every grain is glossy.Use a flat spatula and fold rather than stir. Soaked grains snap easily.
- Pour in the water, add the salt and the mint, and bring to a full rolling boil.
- Boil uncovered until the water level drops to the surface of the rice and craters appear, about 5 minutes.
- Cover tightly, drop the heat to the lowest setting and cook 10 minutes without lifting the lid.Every peek costs steam. Trust the timing.
- Rest off the heat, still covered, for 10 minutes, then fluff with a fork from the edges inwards and serve.
Storage
Keeps 2 days refrigerated. Reheat by sprinkling over 2 tbsp water and steaming covered for 5 minutes, or microwaving under a damp cloth; dry reheating turns the grains hard.
Nutrition Low estimate
One serving of Bagara Khana (266 g) is about 382 calories, or 144 calories per 100 g.
Low protein: 6 g a serving, 6% of the calories
| Per serving266 g | Per 100 g | |
|---|---|---|
| Calories | 382 kcal | 144 kcal |
| Protein | 6.2 g | 2 g |
| Carbohydrate | 65.0 g | 24 g |
| of which sugars | 1.9 g | 1 g |
| Fibre | 2.0 g | 1 g |
| Fat | 10.4 g | 4 g |
| of which saturated | 6.1 g | 2 g |
| of which unsaturated | 3.7 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.