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.
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
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