Vagarelu Khaw (Spiced Rice)

Spiced Rice

This flavorful rice usually accompanies curries.

Recipe: Vagarelu Khaw

Also known as: Spiced Rice

Categories: Rice Dishes; side dish

Servings: 2-3


  • 1 1/2 cup basmati rice (soaked for 30 min, and rinsed till the draining water runs clear)
  • 2 1/4 cup water (approximately)
  • 1/4 onion, finely diced
  • 1/4 tsp garlic paste
  • 1 1/4 tsp salt
  • 1 tsp cumin seeds (jeera seeds)
  • 1 cinnamon stick
  • 2-3 whole black pepper (mari)
  • 2-3 cardamom pods (elachi)
  • 1-2 Tbsp vegetable oil


  • Heat the oil in a non-stick pot on medium-high heat.
  • Add the cumin seeds, cinnamon stick, black peppers and cardamom pods and let crackle.
  • Add the onion and fry till golden. Add the garlic and fry for 30 seconds.
  • Add the water and salt, increase the heat. Cover pot and let the water come to a boil.
  • Add the drained rice.
  • Once the rice and water comes to a boil, lower the heat and let the rice cook in the water.
  • Check to ensure the rice is not sticking.
  • After 5 minutes, check one grain to see if it is fully cooked. If not, add quarter cup hot water, stir and cover pot.
  • Once done, turn the heat off. Fluff the rice with a fork and leave the rice to rest and absorb any remaining moisture.



6 responses to “Vagarelu Khaw (Spiced Rice)

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