Hyderabadi Baghara huwa Khana or Tempered Rice

#rainbowweek5
#cookpadindia
This is my mom's recipe for making something quick and easily too. You can add ghee to the tempering instead of oil if desired. Garnish with coriander leaves and serve hot immediately. This is usually made with leftover rice. But it can be made with freshly made one too if there is a sudden craving for it. It's done by almost every Hyderabadi. And the best part is, it can be made with simplest of ingredients available and is a perfect quarantine meal in itself. Try it out friends.
Happy Cooking!
Enjoy Cooking with Zeen!
Hyderabadi Baghara huwa Khana or Tempered Rice
#rainbowweek5
#cookpadindia
This is my mom's recipe for making something quick and easily too. You can add ghee to the tempering instead of oil if desired. Garnish with coriander leaves and serve hot immediately. This is usually made with leftover rice. But it can be made with freshly made one too if there is a sudden craving for it. It's done by almost every Hyderabadi. And the best part is, it can be made with simplest of ingredients available and is a perfect quarantine meal in itself. Try it out friends.
Happy Cooking!
Enjoy Cooking with Zeen!
Steps
- 1
In a wide cooking pot, mix all the spices along with the cooked rice. Also squeeze in a small Lemon. Keep aside.
- 2
In a pan, heat oil and add Cumin seeds. After half a minute, add Asafoetida and Curry leaves. Next, add sliced onions and saute until golden brown. Add this tempering to the rice mix and give it all a good stir.
- 3
Keep this on low heat for about 15 to 20 minutes or a little more. Serve hot as it is or with any pickle of choice, poppadums and ghee. I have served with potato wedges and fried eggplants. Yum!
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