Easy Bagara Rice Instant Pot

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 349kcal

Author: Uma Raghupathi

Equipment

Instant Pot

Ingredients

2 cups basmati rice aged
2 tablespoon olive oil or vegan ghee
1 inch cinnamon stick
6 cloves (Laung)
3 teaspoon cumin seeds
2 star anise
1 onion sliced thinly
2 green chilies sliced
2 bay leaves
¼ cup mint leaves chopped
¼ cup cilantro chopped
2 ¼ cup water
salt to taste
1 teaspoon ginger grated
3 garlic cloves chopped
3 green cardamom

US Customary - Metric

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.
2 tablespoon olive oil
When the oil is hot, add the cumin seeds, bay leaves, cinnamon sticks, cloves, star anise, and cardamom pods.
1 inch cinnamon stick, 6 cloves, 3 teaspoon cumin seeds, 2 star anise, 2 bay leaves, 3 green cardamom
Sauté until they release their fragrant aroma.
Add the thinly sliced onions and ginger-garlic paste and sauté until the onions turn golden brown.
1 onion, 1 teaspoon ginger, 3 garlic cloves, salt to taste
Add the green chilies (if using), freshly chopped mint leaves, and coriander leaves to the caramelized onions.
2 green chilies, ¼ cup mint leaves, ¼ cup cilantro
Sauté for a minute or until the herbs wilt.
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.
2 cups basmati rice
Pour 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.
2 ¼ cup water
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.

Notes

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.

Nutrition