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Bowl of vegetable bagara rice.

Vegetable Bagara Rice

Vegetable bagara rice is a quick, aromatic, flavorful rice dish from Hyderabad cuisine. Mixed vegetables and fragrant basmati rice are cooked in a tempering of whole spices and herbs.
Course Main Course, Side Dish
Cuisine Hyderabad Cuisine, Indian, Telangana Cuisine
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3
Calories 704kcal
Author usha


  • 1 Bowl to soak rice
  • 1 Frying pan
  • 1 Rice cooker, at least 5 cup capacity
  • Instant Pot at least 3 cups capacity if using Instant pot method


  • 3 tablespoon Oil
  • 4 Cloves
  • 6 Cardamons
  • 1 Bay Leave
  • 1 Biryani Flower
  • 1 inch Cinnamon stick
  • ½ teaspoon Shah Jeera
  • 1 medium sized Onion sliced
  • ½ cup Methi chopped opt
  • ½ bunch Mint chopped 1 cup
  • 6 Green Chilies cut in half, vertically
  • 1 tablespoon Ginger Garlic Paste
  • 2 small Carrots cut into 1″ length 1 cup
  • 12 Beans string cut into 1″ length 1 cup
  • 1 small – medium sized Potato cut into thick wedges 1 cup
  • 1 cup frozen Lima Beans
  • 2 cups Rice soaked in water for 30 minutes
  • Cilantro
  • 1 -2 teaspoon Ghee


  • Wash rice and soak for at least 30 minutes. You start cooking/tempering after soaking rice for at least 20-25 minutes.

Rice Cooker

  • Heat oil in a pan and toast cloves, cardamoms, bay leaves, biryani flower, cinnamon, shah jeera in oil.
  • Sauté onions until light brown. Add methi (fenugreek) leaves along with onions, if using.
  • Add mint, ginger garlic paste, green chilies and fry for 2 minutes.
  • Add the vegetables except lima beans stir fry for a minute and add lima beans. Continue to sauté for another minute.
  • Add rice and fry for 2 minutes, add salt.
  • Transfer to rice cooker, add 3 ½ cups of water.
  • Sprinkle cilantro, ghee and power the rice cooker. It takes about 20 minutes to cook.
  • Once the cooker shuts off, let it rest for 10-15 minutes and serve hot.


  • Use a saucepan, sauté pan or a dutch oven. Follow above steps until step #5.
  • Add water, bring it to a boil, reduce the heat to medium low and cook until rice is almost done.
  • Add ghee, give a good stir, sprinkle kotmir, cover and cook on low flame until rice is done and water evaporates.

Instant Pot

  • In sauté mode prepare the tempering by following all the steps until step 5 mentioned under rice cooker instructions.
  • Then cancel ‘Sauté’ setting. Add water, 1 : 1¼ cups rice to water ratio and pressure cook for 2 minutes with vent sealed.
  • Let pressure release naturally, about 20-25 minutes. Remove the inner pot and keep it aside. otherwise rice will continue to cook from the heat of the Instant pot plate.


  • Measuring cup -  1 cup is 180 ml.  I used the measuring cup that comes with the rice cooker.
  • Rice - Use good quality extra long grain basmati rice. Soak rice for at least 30 minutes.
  • Vegetables - Do not over load with lot of vegetables and with too many varieties of vegetables. Keep it minimalistic with just beans and carrots, and green peas or pigeon peas or lima beans. Potatoes are optional but taste good.
  • Nutrition - Values listed are approximate. 


Calories: 704kcal | Carbohydrates: 121g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 371mg | Potassium: 937mg | Fiber: 13g | Sugar: 8g | Vitamin A: 7063IU | Vitamin C: 38mg | Calcium: 262mg | Iron: 4mg