Hyderabadi Rice with Peas and Carrots - Bagara Khana

I love rice. I'm not ashamed to say it. There are many great grains to cook, but growing up, my mother's go-to was rice. Rice can be made in so many ways. So versatile, rice can be a side player to something bigger or the center of attention. Fragrant rice with veggies and spices, it's a common theme in Indian cooking.

Hyderabadi rice with peas and carrots or Bagara Khana is an easy and elegant rice dish. You can eat it by itself or as an accompaniment to meat or fish. It is originally from the South Indian city of Hyderabad. Bagara khana is meant to be a simple dish with very few spices and not as elaborate as biriyani. G would call this pilau. Pilau or pilaf are all rice dishes that are often cooked with spices and sometimes stock. Bagara khana is one of these variations.

As children, we would visit India to visit family we saw so infrequently. We would drive from Bangalore to Madras past miles and miles of rice paddies. I remember fondly driving by with hot Indian breeze blowing through the car window as we sped past. Rice paddies are beautiful, with their bright green stalks sticking straight up out what appears to be a giant pool of water. A staple of the South, rice is something to always enjoy.

The basis is the "bhagar" or spices that are tempered in oil. Bhagar has many different names in India, tarka in Punjabi, chaunk in Hindi. G's background is Marathi, and he grew up with phodni. So many words for a great way to elevate your flavor in dishes. Spices are gently fried in oil to release their natural oils and flavors. This flavors the entire final dish and makes a huge difference.

Cinnamon, clove, and cardamom are sauteed quickly in oil. The three C's of Indian cooking. Just enough time for their oils to be released, but also not burn. Saute until they are soft, then add garlic and ginger. Using a Microplane grater really helps to make it very fine. Here again, the trick is to really let the garlic ginger cook. The change is subtle, but you will notice a difference in the aroma of the garlic/ginger - from the raw to a really almost golden/ nutty aroma. The garlic ginger will begin to stick to the pan, and you'll think its burning, but that's perfect.

The rest is easy. Add water, vegetables, and some salt and chilis to taste. The classic vegetables I grew up with in bhagara khana are peas and carrots. The contrasting colors are lovely, and even the kids love eating their veggies this way. Simmer and serve. 

Hyderabadi Rice with Peas and Carrots - Bagara Khana

A simple and elegant rice from Hyderabad in the south of India. It's a simple version of biriyani and meant to be quicky and easy. Spices are gently tempered and then cooked with basmati rice and vegetables to make a fragrant and delicious rice. Be sure to use Basmati rice as the flavor and aroma add a lot to the rice. Basmati rice can be found in most grocery stores as well as Indian or Asian grocery stores.

6 servings

• 1 1/2 cups basmati rice
• 3 tablespoons oil
• 2 1 inch sticks cinnamon
• 4 cloves
• 4 pods cardamom
• 1 small onion (finely chopped)
• 1 teaspoon garlic (minced)
• 1 teaspoon ginger (minced)
• 1 green chili (split lengthwise, optional)
• 2 teaspoons salt
• 1/4 cup cilantro or mint leaves (chopped)
• 1 carrot (sliced thinly)
• 1/3 cup green peas
• 2 3/4 cups water

1. In a medium saucepan, heat the oil over medium heat. When hot, but not smoking, add the cinnamon, cloves, cardamon. Saute for 30 seconds. Add the onions and saute for 5-10 minutes until translucent and soft. Give these some time, it really pays off to have them soft and almost like they melt in your mouth. You want them to be soft and not crunchy.

2. Add the minced garlic and ginger and saute for about 5 minutes more. The garlic and ginger are going to change color and aroma and begin to stick. Its going to look super close to burning, but it will brown and stick, that's where you want it to be.

3. If you are using a fresh green chili - add it and give it a quick stir. I sometimes use a pinch of red chili flakes as this gives a little bit of subtle heat instead.

4. Now add 2 3/4 cup water and all the remaining ingredients - cilantro, salt, carrots, green peas. Bring to a boil and then add the rice. When it boils again, turn down to a simmer and simmer 20 minutes. Serve warm with your favorite curry.