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Hyderabadi Baghara huwa Khana or Tempered Rice
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A picture of Hyderabadi Baghara huwa Khana or Tempered Rice.

Hyderabadi Baghara huwa Khana or Tempered Rice

ZMA
ZMA @zesty5

#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!

#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!

Read more

Hyderabadi Baghara huwa Khana or Tempered Rice

ZMA
ZMA @zesty5

#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!

#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!

Read more
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Ingredients

20 minutes
3 servings
  • 4 cupsCooked rice
  • 2 tbspGinger garlic paste
  • 2 tbspRed chilli powder
  • 1 tspSalt
  • 2 tbspLemon juice
  • For tempering-
  • 1 tspCumin seeds
  • 1/2 tspBlack Mustard Seeds
  • 10Curry leaves
  • 2Onion thinly sliced
  • 3 tbspOil
  • 1small bunch Coriander leaves finely chopped
  • 3-4Dry Red chillies
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Steps

20 minutes
  1. 1

    In a wide cooking pot, mix all the spices along with the cooked rice. Also squeeze in a small Lemon. Keep aside.

  2. 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.

    A picture of step 2 of Hyderabadi Baghara huwa Khana or Tempered Rice.
    A picture of step 2 of Hyderabadi Baghara huwa Khana or Tempered Rice.
  3. 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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ZMA
ZMA @zesty5
on April 06, 2020 22:02
Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.
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