Baghara Khana, which translates to “tempered rice,” is a fragrant and popular rice dish from Hyderabadi cuisine.
Unlike plain steamed rice, it is prepared by first tempering whole spices like cinnamon, cloves, cardamom, and bay leaves in hot ghee or oil along with thinly sliced onions until they turn golden brown.
Long-grain Basmati rice is then sautéed with these aromatics before being cooked in water or a light broth. The result is a subtly spiced, fluffy rice where each grain is separate and infused with a delightful aroma.
It serves as the perfect, non-overpowering accompaniment to rich and flavorful curries, especially Hyderabadi Mutton Dalcha or Baghare Baingan.
Baghara Khana | Aromatic Hyderabadi Pulao
An aromatic rice dish where the rice is infused with flavor right from the start. It is prepared by making a ‘baghaar’ (tempering) of whole spices, sliced onions, and fresh herbs in ghee or oil before the rice and water are added and cooked to fluffy perfection.
For the Tempering (Baghara)
- 5 tbsp cooking oil or ghee
- 3 green cardamom
- 2 bay leaves
- 1 small stick of cinnamon 1 inch long
- 5 cloves
- 1 tsp shahi Jeera
- 1 medium onion thinly sliced
- 1 tsp ginger and Garlic Paste
- 1 or 2 green Chilies slit lengthwise
For the Rice
- 1 cup Basmati Long Grain Rice See step 1
- 2 cups Water 1:2 rice to water ratio
- ¾ tsp Salt or to taste
- ¼ tsp Turmeric Powder for color and flavor
- ¼ tsp Garam Masala Powder
- ¼ cup Chopped Coriander Leaves
- ¼ cup Chopped Mint Leaves
For Garnish
- 2-3 Tbsp Fried Onion Optional
Preparation
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Wash and soak 1 cup long grain basmati rice. While washing the rice, make sure you wash the rice until the water looks clean. Soak the rice for 1 hour. Discard the water before cooking the rice.
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Pour 1 cup of Basmati Long Grain Rice into a bowl.
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Wash the rice gently multiple times until the water runs clear.
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Soak the washed rice in fresh water for 1 hour.
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Drain the rice completely before cooking.
For the tempering (Baghara)
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Heat cooking oil or ghee in a deep, heavy-bottomed pan over medium flame.
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Add the whole garam masala and 1 tsp of shahi jeera; let them sizzle for a few seconds.
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Add the 1 medium sliced onion.
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Fry on a medium flame for about 5 to 7 minutes until the onions turn a light golden-brown color.
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Add 1 tsp of ginger and garlic paste and the 1 or 2 slit green chilies.
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Fry on a slow flame for about 3 minutes until the raw smell of the ginger and garlic goes away.
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Pour in 2 cups of water and add salt; stir to combine and bring to a rolling boil.
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Add the drained, soaked rice to the boiling water and stir gently once.
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Add chopped coriander leaves, chopped mint leaves, turmeric powder, and garam masala powder.
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Stir very gently to mix the spices and herbs into the rice and water.
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Cover the pot with a tight-fitting lid.
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Cook on a slow flame for 10 minutes or until all the water has dried up.
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Remove the lid and gently fluff the rice with a spatula.
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Sprinkle a layer of fried onion over the rice.
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Cover the pot again.
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Slow dum cook for another 5 minutes.
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Gently fluff the rice one last time before serving.
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Serve the Hyderabadi Baghara Khana hot.
