Bagara Rice Recipe Without Onion Garlic Easy Cooking Process

Know the details about the Bagara Rice Recipe Without Onion Garlic Easy Cooking Process, Bagara Rice Recipe Without Onion Garlic Home Cooking

Crafting the Perfect Bagara Rice Without Onion and Garlic

Bagara Rice, a staple in Hyderabadi cuisine, is cherished for its delicate flavors and aromatic presence on the dining table. Renowned for its simplicity and elegance, Bagara Rice traditionally incorporates a blend of spices to infuse basmati rice with a rich aroma. This variant, devoid of onion and garlic, caters to those following a sattvic diet or anyone looking for a lighter version of this classic dish.

Bagara Rice Recipe Without Onion Garlic Easy Cooking Process

A Peek into History

Emerging from the royal kitchens of the Nizams, Bagara Rice was conceived as a vegetarian counterpart to the robust biryanis. It’s designed to celebrate the inherent flavors of spices and basmati rice without the need for heavy additions. Over the years, this dish has become a symbol of Hyderabadi culture, representing the region’s culinary diversity.


Bagara Rice without onion and garlic holds particular importance for those observing certain dietary restrictions, whether for health, religious, or personal reasons. It proves that simplicity can lead to the most profound taste experiences, highlighting the natural flavors of the ingredients used.

Ingredients Required

Main Ingredients:

  • Basmati Rice: 2 cups
  • Ghee or Oil: 3 tablespoons
  • Green Chillies (slit): 2-4
  • Ginger (finely chopped): 1 inch piece
  • Curry Leaves: 10-12
  • Mint Leaves (chopped): ¼ cup
  • Water: 4 cups
  • Salt: to taste

For Tempering:

  • Cumin Seeds: 1 teaspoon
  • Mustard Seeds: 1 teaspoon
  • Black Peppercorns: 6-8
  • Cloves: 4
  • Cardamom Pods: 4
  • Cinnamon Stick: 1 inch
  • Bay Leaves: 2

Items Quantity:

This recipe serves 4-6 people.

Nutritional Information

A serving of Bagara Rice without onion and garlic approximately contains:

  • Calories: 210 kcal
  • Carbohydrates: 44 g
  • Protein: 4 g
  • Fat: 3.5 g
  • Sodium: 200 mg
  • Fiber: 1 g

Cooking Time

  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes
  • Total Time: 45 minutes

Cooking Procedure Overview

Making this version of Bagara Rice involves tempering spices in hot ghee or oil, followed by cooking the basmati rice with water and selected herbs until perfectly fluffy. The absence of onion and garlic emphasizes the fragrance and flavors of the whole spices and fresh herbs.

Detailed Cooking Procedure

  1. Preparation of Rice: Start by thoroughly rinsing the basmati rice under cold running water until the water is clear. Soak the rice for at least 20 minutes, then drain.
  2. Tempering Spices: Heat ghee or oil in a large pressure cooker over medium heat. Add cumin seeds, mustard seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté the spices until they crackle and release their aromas.
  3. Adding Herbs: To the tempered spices, add slit green chillies, finely chopped ginger, and curry leaves. Stir for a few seconds until the ginger becomes aromatic.
  4. Cooking the Rice: Add the drained rice to the pressure cooker. Sauté lightly to ensure the rice is well-coated with the tempered spices and ghee. Pour in 4 cups of water, add salt to taste, and bring the mixture to a boil.
  5. Final Steps: Once boiling, reduce the heat to low, cover the pressure cooker, and cook for one whistle. Turn off the heat and allow the pressure to release naturally. Open the lid, gently fluff the rice with a fork, and mix in the chopped mint leaves.


  • Ensure not to overcook the rice; basmati rice should remain separate and not turn mushy.
  • Adjust the green chillies based on your spice preference.
  • Using ghee enhances the flavor, but oil can be substituted for a vegan option.

Serving Procedure

Serve the Bagara Rice hot, ideally paired with a cooling raita, a tangy dal, or a robust curry to complement the subtle flavors of the rice.

Serving Decoration Ideas

  • Garnish with fried cashews or peanuts for a crunchy texture.
  • Sprinkle some more freshly chopped mint or coriander leaves for a burst of color and freshness.
  • Serve in a traditional copper handi or decorative bowl to enhance the visual appeal.

Things to Know

This version of Bagara Rice is perfect for occasions when a non-garlic and non-onion dish is preferred, offering a delightful way to enjoy the essence of Hyderabadi cuisine without these strong flavors.


Q: Can I make Bagara Rice in a rice cooker? A: Yes, follow the same steps for tempering and mixing, then transfer to a rice cooker to cook the rice.

Q: How long can I store Bagara Rice? A: Bagara Rice can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Q: Is it necessary to soak the rice? A: Yes, soaking the rice helps achieve a fluffier texture and ensures even cooking.

This refined version of Bagara Rice without onion and garlic showcases the versatility of Indian cuisine, proving that even the simplest of dishes can offer depth and sophistication. Whether for a daily meal or a special occasion, this dish is sure to impress with its understated elegance and aromatic allure.

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