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    Home » Andhra » Bagara Rice

    Instant Pot Bagara Rice Recipe

    Published: Jan 16, 2022 · Modified: Jun 13, 2022 by Pavani · 14 Comments

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    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.

    Brown bowl with Hyderabad style bagara rice

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Brown bowl with Hyderabadi bagara rice topped with cilantro

    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.

    Top view of brown bowl with baghara rice

    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
    Ingredients needed - details in recipe card

    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.

    Sautéing spices and onions in an Instant Pot

    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.

    Adding herbs, grains, water to the Instant Pot

    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.

    Before and after cooking in Instant Pot

    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.

    Brown bowl with Bagara rice

    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:

    • White bowl with bagara baingan with rice and naan in the background.
      Bagara Baingan Recipe | Hyderabadi Baby Eggplant Curry
    • Top view of Hyderabadi lentil stew topped with tadka
      Hyderabadi Khatti Dal | Instant Pot Recipe
    • Hyderabadi Bhurani Raita Recipe
    • Shahi Baingan (Eggplant in Spicy tomato-almond sauce)
    Brown bowl with Hyderabad style bagara annam

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Brown bowl with Hyderabad style bagara rice

    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
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 1 hr 10 mins
    Course: Main Course
    Cuisine: hyderabadi
    Servings: 4 serving

    Ingredients

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Foodiliciousnan

      April 25, 2013 at 4:59 am

      You've taken on such a though one for the last week. Great tips .thanks and the pics are super

      Reply
    2. Priya Suresh

      April 25, 2013 at 11:36 am

      Omg, thats wonderful atleast u tried your hands for food carvings Pavani,i dont even have guts to do it.Bagara rice looks delicious, love those prefectly cooked rice.

      Reply
    3. Harini-Jaya Rupanagudi

      April 25, 2013 at 1:14 pm

      That is interesting Pavani. I never tried cooking pulao in pressure cooker. My preferred one is always the rice cooker 🙂

      Reply
    4. Suma Gandlur

      April 26, 2013 at 3:57 am

      Looks lovely.And by any chance are you talking about Abhiruchi? If so, Chef Raju is my favorite. 🙂

      Reply
    5. The Pumpkin Farm

      April 26, 2013 at 4:06 am

      everything is welcome, rice dishes, wilton or failed projects, we are all aware of ur cooking talent, so i guess, dont mind seeing some initial carvings as well 🙂 the rice looks scrumptuous

      Reply
    6. Preety

      April 26, 2013 at 5:24 am

      today i am seeing so many rice yummy dishes , and now after seeing your pics i am feeling hungry again:)

      Reply
    7. Srivalli

      April 26, 2013 at 9:57 am

      Oh that's bad, I know I can ask you to try more..afterall so much waste we shouldn't! guess some of us can't simply have the patience anymore is what I have concluded. As I said I was more artistic years ago, now I can hardly do anything...never mind Pavani. The rice looks awesome and the entire setup is so tempting..and I am so looking fwd to your cake decoration details..:)

      Reply
    8. Manju

      April 30, 2013 at 2:59 am

      Oh it's true pavani I tried most of my crafts when my kids are in school, it takes lot of time nd passions.

      Reply
    9. Manju

      April 30, 2013 at 2:59 am

      Your rice is perfectly cooked dear

      Reply
    10. Archana Potdar

      April 30, 2013 at 5:16 pm

      Thanks for the proportions of water. I will definitely try making pulao this way. Mine are generally on the sticky side. 🙂 Would have loved seeing your failed craft too.

      Reply
    11. preeti garg

      May 02, 2013 at 12:28 pm

      healthy meal.

      Reply
    12. veena krishnakumar

      May 02, 2013 at 1:35 pm

      ah!I failed terribly at vegetable carving too:-)...pilaf is delicious !!

      Reply
    13. Top Writer for Reviews

      April 07, 2014 at 11:11 pm

      I tried to follow your recipe but it was slightly harder than I thought. Made it...but probably didn't turn out as good as what you would have made. Thanks for sharing your recipes though!For those looking to find a pressure cooker to try this amazing recipe: electric pressure cooker reviews.

      Reply
    14. ERNA RAFIQA

      July 05, 2018 at 5:56 pm

      Wow congratulation for your #27 blogging marathon. This Bagara receipe is a must try.

      Reply

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