Name: Easy Bagara Rice Instant Pot
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups basmati rice (aged); 2 tbsp olive oil (or vegan ghee); 1 inch cinnamon stick; 6 cloves ((Laung)); 3 tsp cumin seeds; 2 star anise; 1 onion (sliced thinly); 2 green chilies (sliced); 2 bay leaves; 1/4 cup mint leaves (chopped); 1/4 cup cilantro (chopped); 2 1/4 cup water; salt to taste; 1 tsp ginger (grated); 3 garlic cloves (chopped); 3 green cardamom

The Hyderabadi Bagara rice recipe is a fresh new take on the plain biryani recipe and a great one-pot meal with the Instant Pot.

Bagara rice is one of the flavorful dishes that you can prepare with plain rice or basmati rice.

A bowl of bagara rice is on the cotton cloth napkins.

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Why I love this
Ingredients
Instructions
Top tips
How to make this in stovetop
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If you are looking for a rich flavor of aromatic spices in your rice recipes, this recipe is an automatic choice.

It is typically served during special occasions and festivals. Bagara rice is also known as Bagara Chawal, Bagara Annam, or Bagara Khana in the local language.

It can be served as a main dish or as a side dish to complement other dishes such as dal tadka, vegetable korma, and mirchi ka salan.

Like my Instant Pot jeera rice, this Bagara rice is easy to make.

It is a one-pot dish that can be cooked in just 20 minutes in an instant pot or pressure cooker.

Why I love this

This bagara rice is simple to make in an Instant Pot. You can have it ready in just 30 minutes, making it a perfect option for busy weeknights or when you need to whip up a quick meal.
The combination of spices and herbs used in the dish gives it a unique and delicious flavor that is hard to resist.
It's a great option to entertain guests. This is also an excellent choice for parties and gatherings, as it can be easily scaled up to serve a larger crowd.
Delicious and fragrant rice dish that will delight your taste buds.
There's no need for garam masala powder since I add the individual spices selectively.

Ingredients

Basmati rice: For best results, use good quality aged basmati rice.
Oil or vegan ghee: You can use any oil you choose or opt for ghee for a richer flavor.
Whole spices: Bay leaf, cinnamon stick, cloves, shahi jeera (Optional), and green cardamoms add to the aromatic flavor of the dish.
Ginger garlic paste: I used fresh grated ginger and garlic, but you can also use store-bought paste.
Mint leaves: Fresh mint leaves add a unique flavor to the dish. You can also use dried mint if fresh is not available.
Coriander leaves: Fresh coriander leaves or cilantro are essential for this recipe.
Onion: Thinly sliced onions are used to add a sweet and caramelized flavor.
Green chillies: Use as many as you like, depending on how spicy you want the dish to be. You can also skip them if you prefer a mild taste.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in water for about 10-15 minutes, then drain.

Turn on the Instant Pot and enter sauté mode.

Once the inner pot is hot, add the oil or vegan ghee.

An instant pot is with oil, and whole spices in cooking mode.

When the oil is hot, add the cumin seeds, bay leaves, cinnamon sticks, cloves, star anise, and cardamom pods.

Sauté until they release their fragrant aroma.

A pot is with garlic and onions along with spices.

Add the thinly sliced onions and ginger-garlic paste and sauté until the onions turn golden brown.

An instant pot is with mint leaves and cilantro for bagara rice.

Add the green chilies (if using), freshly chopped mint leaves, and coriander leaves to the caramelized onions. Sauté for a minute or until the herbs wilt.

An instant pot is with bagara rice mixture.

Add the soaked rice to the pot and gently stir to combine with the other main ingredients. Make sure the rice is well coated with the oil and spices.

An instant pot is with bagara rice mixture and water.

Pour in 2 ¼ cups of water and stir once. Close the Instant Pot lid and set the vent to the sealing position. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time for 4 minutes on high pressure.

Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

Fluff the rice gently with a fork to separate the grains.

Serve your delicious Hyderabadi Bagara rice hot, garnished with a few sprigs of fresh coriander, and drizzle some lemon juice. Enjoy this mouthwatering dish as a main course or as a side with your favorite curry or dal.

Top tips

Soak and drain the basmati rice before cooking to help it cook evenly and prevent the grains from sticking together.
Use freshly chopped herbs for the best flavor. If using dried herbs, reduce the quantity as they have a more concentrated flavor.
Adjust the amount of green chilies based on your preference for spice level.
You can add vegetables such as peas, carrots, and potatoes to make this dish more hearty and nutritious.
Before adding water, be sure to check the rice-to-water ratio that's suitable for the rice you are using.
Leftover Bagara rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a sprinkle of water.

How to make this in stovetop

If you do not have an Instant Pot or pressure cooker, you can still make this delicious dish on the stovetop. Follow the same steps as above, but instead of pressure cooking, cover the pot with a lid and let it cook on medium-low heat for 15-20 minutes or until all the water is absorbed.