Bagara Annam | How to make Bagara Annam

By Tanuja G  |  20th Nov 2015  |  
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  • Bagara Annam, How to make Bagara Annam
Bagara Annamby Tanuja G
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About Bagara Annam Recipe

This is one of those rice dishes that is prepared on every festive/occasion in Hyderabad/Telangana regions. One of the simplest rice dishes that can be prepared. This is known as bagaara chawal in Hyderabad region and bagara annam in Telangana region. Bagar is Hindi word for tempering/seasoning and annam is Telugu word for rice.

Bagara Annam

Ingredients to make Bagara Annam

  • 1/2 kg basmati rice
  • 4 medium sized onions - sliced
  • 7 - 8 green chillies - slit them into half length wise
  • 1 teaspoon of shajeera
  • 2 bay leaves
  • 4-5 cloves
  • 4-5 ilaichi/cardamom
  • 1 inch piece of cinnamon stick
  • 1/2 cup each of coriander leaves
  • 1/2 cup each of mint leaves
  • 1 cup of diced potatoes
  • 1 cup of diced beans
  • 1 cup of diced carrots
  • 1 cup of green peas
  • 1 teaspoon of coriander seeds powder
  • salt to taste
  • oil for roasting

How to make Bagara Annam

  1. Take half of the sliced onions and fry them in oil till they turn crisp. Drain these fried onions.
  2. In the same oil, fry the remaining half of onions till they turn translucent.
  3. Add green chillies. Fry them for 5-7 seconds.
  4. Add shah jeera, bay leaves, cloves, ilaichi, cinnamon and fry for 5 seconds
  5. Add diced carrots, beans, potatoes, peas and give a nice stir.
  6. To this add coriander seeds powder and mix well.
  7. Add water to this and bring it to a boil.
  8. Now, add salt and give it a nice stir.
  9. Add cleaned and washed basmati rice to this.
  10. Give it a nice stir.
  11. Add chopped coriander leaves and mint leaves on the top.
  12. Put it on medium flame and cook for 15-20 minutes, till rice is entirely cooked.
  13. Turn off the gas stove and garnish it with fried onions, chopped coriander leaves.

My Tip:

Dry fruits like kaju, kishmish can be added to give it a rich look. But, adding the vegetables is optional. I have added diced capsicum for an enhanced flavor. But, the original recipe doesn't call for it.

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