Bhagara annam is a simple yet flavourful pulao from Telengana. This is made plain and served with spicy bagara baingan or bagara mamsam. When I read about the recipe, I felt that it was so much similar to kuska which we get in Tamil Nadu (though I posted a different version of kuska yesterday). But as this is my project on gathering rice recipes from different states of India, I included it in the list. I read so many recipes for the annam. Some serve it plain while some serve it with fried onions and cashews and other roasted nuts on top. It is just about individual choice. Garnish it however you like and what ever the occasion demands, the final result is so good.
As soon as I finished the September Flat bread recipes, I started working on this month’s recipes. It was half yearly holiday for my daughter and I had to think about her lunch everyday. She has her lunch at school mess and I cook for her only during weekends and holidays. So I make use of her holidays completely working on recipes I need for the blog. By this arrangement, she gets to enjoy variety of food without making myself guilty. And she was so enthusiastic when I started making biryanis and pulaos. She would ask me which state I was cooking from and we would decide the next day’s menu the previous day itself.
I made this annam for both of us as I was having 50 gm of rice daily in my diet that time. I didn’t deep fry the onions, just shallow fried them in coconut oil, so they became soft after a while but added an awesome sweetness to the rice. I served it with my daughter’s favourite sesame potato roast. As the annam was plain, I made the potatoes super spicy and it went so well together. For myself I made a simple chicken roast and for hubby, I made chicken with gravy. So each of us enjoyed it as per our likes that day and it was just wonderful.
Ingredients:
Basmati Rice – 1 cup
Ghee – 2 tbs
Clove – 2
Cinnamon – 1 small piece
Star Anise – 1
Shahi Jeera – 1/2 tsp
Biryani Leaf – 1
Ginger Garlic Paste – 2 tbs
Onion – 1
Green Chilly – 2
Coriander Leaves and Mint Leaves – a handful
Salt – to taste
Fried Onions and Roasted Cashew for Garnish
Coriander Leaves For Garnish
Water 2 cups
Procedure:
Wash and soak basmati rice for 30 minutes. Then drain water and set aside.
Slice an onion lengthwise and deep fry until crisp and golden. Set aside
Roast some cashew nuts in ghee and set aside.
In a pan, heat ghee and add the spices.
After a minute, add in coarsely ground ginger and garlic and saute until the raw smell vanishes.
Add in the sliced onions and green chillies and fry until the onion is translucent.
Add the sauteed mixture, rice, salt and water in a rice cooker pan.
Cook until the cooker goes to warm position. Keep stirring gently every 5 minutes until done. Open the cooker after 10 minutes.
Transfer the rice to a serving bowl, garnish it with chopped coriander leaves, fried onions and roasted cashew nuts.
Serve it hot with a spicy curry and raitha of your choice.
Recipes so far in this festival
Kaju Pulao from Andhra Pradesh
Kharzi Pulao from Arunachal Pradesh
Aloo Chutney Pulao from Haryana
Meetha Chawal from Himachal Pradesh
Modur Pulao from Jammu and Kashmir
Mangalore Veg Biryani from Karnataka
Thalassery Biryani from Kerala
Jadoh/ Khasi Pulao from Meghalaya
Bhagara Annam Recipe
Ingredients
- Basmati Rice - 1 cup
- Ghee - 2 tbs
- Clove - 2
- Cinnamon - 1 small piece
- Star Anise - 1
- Shahi Jeera - 1/2 tsp
- Biryani Leaf - 1
- Ginger Garlic Paste - 2 tbs
- Onion - 1
- Green Chilly - 2
- Coriander Leaves and Mint Leaves - a handful
- Salt - to taste
- Fried Onions and Roasted Cashew for Garnish
- Coriander Leaves For Garnish
- Water 2 cups
Instructions
- Wash and soak basmati rice for 30 minutes.
- Then drain water and set aside.
- Slice an onion lengthwise and deep fry until crisp and golden.
- Set aside.
- Roast some cashew nuts in ghee and set aside.
- In a pan, heat ghee and add the spices.
- After a minute, add in coarsely ground ginger and garlic and saute until the raw smell vanishes.
- Add in the sliced onions and green chillies and fry until the onion is translucent.
- Add the sauteed mixture, rice, salt and water in a rice cooker pan.
- Cook until the cooker goes to warm position.
- Keep stirring gently every 5 minutes until done.
- Open the cooker after 10 minutes.
- Transfer the rice to a serving bowl, garnish it with chopped coriander leaves, fried onions and roasted cashew nuts.
- Serve it hot with a spicy curry and raitha of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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Your daughter must have had fun exploring and enjoying her mom’s wonderful cooking. The bagara rice seems to be the Hyderabadi version of plain biryani like the ghee rice and kuska and I am sure it tastes wonderful with a side dish.
Good for a change you included yourself to eat rice . This rice is super flavourful and it’s the onions that give it that awesome taste .
Shruti is a child who is lucky to have a mother like you – and you are lucky to have her as your child ! Seriously she will grow up to be encyclopaedia on cooking !
Your daughter is definitely a lucky one for having such a talented mom. Simple flavors for the ghee rice. Goes well with a spicy curry to the side, right?
I do make the ghee rice in the similar fashion…this will be so aromatic and happy both you and your daughter are enjoying a lot
Kids get so excited when we involve them in the planning and the dishes specially for them and for our blog. The pulao is done so beautifully and looks so aromatic and yum.
This is a must dish served in wedding in Telangana along with bagara baingan and mirchi ka salan. I miss those wedding and the the delicious taste of these food. You have made it so perfect Gayatri. Good one.
Its really such a good feeling when kids involve themselves in our cooking and wants to know what next! This one is a sinful one and so nicely done too. Very simple yet makes a great dish to enjoy!
Collecting different rice recipes from other states is definitely a big project. Glad all of you could relish this rice but man you made three different sides? wow amazing