Instant Pot Bagara Rice Recipe

Bagara rice is a Hyderabadi style side dish that is quick, easy and delicious. The addition of whole spices and herbs makes it very flavorful.

This recipe is from my MIL. I love making it as a part of a Hyderabadi meal or any Indian meal. It is great to serve with a paneer curry or dal.

About the Recipe

Hyderabadi cuisine is known for its spicy and flavorful dishes like this veg biryani and zafrani pulao. The combination of spices and ingredients make these dishes aromatic and absolutely delicious.

One such dish is this simple yet amazing bagara rice or bagara annam. The name comes from the word 'baghar or bagaar' which means the cooking technique of tempering. Hyderabadi and Pakistani Urdu speakers use this term frequently.

Bagar is the technique of frying whole spices in oil to release their flavors. This is then either poured into something else like dal or ingredients are added to it like in this bhagara rice recipe.

So bagara rice is an easy to make and tasty dish. It is usually made plain without any vegetables or protein or spice powders. Whole spices and fresh herbs give its characteristic flavor. Caramelized onions add another tasty layer of flavor. It is a popular dish at weddings and special occasions in Telangana region and Hyderabad.

I use my Instant Pot to make bagara annam. You can also use a pressure cooker. I follow my MIL's recipe to the T and it turns out amazing every single time. Do try this easy rice recipe, I am sure you will enjoy it as much I do.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

This is a simple recipe that needs a few ingredients. Here is what you need to make bagara chawal:

• Rice - I highly recommend using basmati rice for this recipe. With its aromatic flavor and long delicate grains, it highlights the spices in this dish. But you can also use sona masoori or other long grain rice. Just make sure to adjust the water quantity accordingly.
• Onion - any variety will work.
• Ginger+garlic paste
• Whole spices - bay leaf, cloves, cardamom pods, cinnamon stick, shah jeera.
• Fresh herbs - mint and cilantro
• Salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make bagara rice in the instant pot:

Wash and drain basmati rice 2~3 times until the water runs clear. In a medium size bowl, soak the rice in water for at least 20~30 minutes.

Select 'Sauté' on the Instant Pot and when the pot is hot, add oil. Stir in the spices and cook for 30~40 seconds or until they are fragrant and lightly toasted. Add the onion, green chilies and cook for 4~5 minutes, stirring occasionally, or until lightly browned around the edges.

Add the ginger-garlic paste and cook for 1 more minute. Stir in the chopped herbs and cook for another minute.

Drain the water from the rice and reserve the water. Add the rice to the instant pot and stir gently to get all the grains coated with the spiced oil mixture. Cook for a minute. Then add the reserved water, salt and stir to combine. Make sure to scrape the bottom of the pot to loosen any browned stuck bits.

Place the lid on, lock it, and close the steam valve. Turn off Sauté mode and select 'Manual/ High-Pressure' and set the timer for 5 minutes.

When the timer sounds, natural release the steam for 10 minutes, quick release the remainder. Open the pressure cooker and gently fluff the rice. Serve hot topped with toasted cashews.

Expert Tips

• I highly recommend using basmati rice for this recipe. It gives the best flavor. But you can also use sona masoori or other long grain rice. Just make sure to adjust the water quantity accordingly.
• I use 1:1¼ ratio of rice:water for basmati rice. For sona masoori I use 1:1½~1¾ rice:water.
• Soak rice for at least 20~30 minutes. The more the better for the best texture.
• Store leftover bagara rice in an airtight container for up to 3 days. Reheat in the microwave until heated through.

You might also like

Here are a few Hyderabadi dishes to serve with bagara rice:

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Recipe Card

Instant Pot Bagara Rice

Bagara rice is a flavorful and delicious with the addition of spices and herbs. A perfect side dish to a Hyderabadi meal or any Indian meal!!

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 1 hr 10 mins

Course: Main Course

Cuisine: hyderabadi

Servings: 4 serving

Ingredients

1x2x3x

• 1¼ cups Basmati rice
• 1¾ cups Water
• 1 tablespoon Oil*
• 1 Bay leaf
• 1" Cinnamon stick
• 4 Cloves
• 4 Cardamom pods
• 1 Black cardamom pods
• 1 teaspoon Shah Jeera
• 1 Medium Onion, thinly sliced
• 2 Green chilies, slit
• 1 teaspoon Ginger Garlic paste
• ½ cup Mint leaves, lightly packed, finely chopped
• ½ cup Cilantro leaves, lightly packed, finely chopped
• To taste Salt
• 3 tablespoons Toasted Cashews, optional

Instructions

• Wash and drain basmati rice 2~3 times until the water runs clear. In a medium size bowl, soak the rice in water for at least 20~30 minutes.

Instant Pot Method:

• Select 'Sauté' on the Instant Pot and when the pot is hot, add oil. Stir in the spices and cook for 30~40 seconds or until they are fragrant and lightly toasted. Add the onion, green chilies and cook for 4~5 minutes, stirring occasionally, or until lightly browned around the edges.

  Add the ginger-garlic paste and cook for 1 more minute. Stir in the chopped herbs and cook for another minute.
• Drain the water from the rice and reserve the water. Add the rice to the instant pot and stir gently to get all the grains coated with the spiced oil mixture. Cook for a minute. Then add the reserved water, salt and stir to combine. Make sure to scrape the bottom of the pot to loosen any browned stuck bits.
• Place the lid on, lock it, and close the steam valve. Turn off Sauté mode and select 'Manual/ High-Pressure' and set the timer for 5 minutes.
• When the timer sounds, natural release the steam for 10 minutes, quick release the remainder. Open the pressure cooker and gently fluff the rice. Serve hot topped with toasted cashews.

Stovetop Method:

• Heat oil in a medium size sauté pan on medium heat. Stir in the spices and cook for 30~40 seconds or until they are fragrant and lightly toasted. Add the onion, green chilies and cook for 5~6 minutes, stirring occasionally, or until lightly browned around the edges.

  Add the ginger-garlic paste and cook for 1 more minute. Stir in the chopped herbs and cook for another minute.
• Drain the water from the rice and reserve the water. Add the rice to the instant pot and stir gently to get all the grains coated with the spiced oil mixture. Cook for a minute. Then add the reserved water, salt and stir to combine.
• Bring the mixture to a boil on medium-high heat. Then lower the heat to medium-low, cover the pan and cook till all of the water is evaporated. This takes about 12~15 minutes.*

  Leave it covered for 5~10 minutes. Then gently fluff the rice. Serve hot topped with toasted cashews.

Video

Notes

• For more flavor, you can use ghee instead of oil in the recipe.
• This rice is great when served with a gravy side dish and raita. I served with Shahi Baingan.
• This has to be done low and slow to get the maximum flavor from the onions.

Nutrition

Calories: 316kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 89mg | Potassium: 232mg | Fiber: 4g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg

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