Bagara Rice

Ingredients:

  • Basmati Rice – 4 cups
  • Ghee – 4 tablespoons
  • Onions – 1 medium sized
  • Green chilies – 4
  • Cloves – 4
  • Cardamom – 3
  • Cinnamon – ½ inch
  • Shahjeera – 1 tablespoon
  • Mace – 1 blade
  • Star Anise – 2 pods
  • Bay leaf - 2
  • Ginger Garlic paste – 1 teaspoon
  • Salt
  • Garam Masala – ½ teaspoon
  • Coriander Leaves – 1 cup
  • Mint Leaves – 1 cup
  • Preparation:
  • Wash and soak the rice for 30 minutes

Cooking the Rice:

  • Heat ghee in a pressure cooker
  • Once the ghee is hot, add cloves, cardamom, cinnamon, shahjeera, mace. star anise, bay leaf and fry under low flame until flavor states emitting
  • Add thinly sliced onions to the fried whole masala and fry until the onions turn golden brown
  • Add ginger garlic paste along with salt to taste and further fry until the rawness goes away
  • Add garam masala along with coriander leaves and mint leaves and sauté for 2 minutes
  • Add rice and gently mix to completely coat with the masala
  • Add water in the ratio of 1.5 cups of water for every 1 cup of rice
  • Cook for 3 whistles and let it cool down

Garnish:

  • Garnish with fried cashews
  • Serve hot with curry and raitha

Tips:

  • Use good quality basmati rice
  • Do not burn the masala
  • Do not overdo the masala or ginger garlic paste as the rice needs to have a subtle flavor
  • Stir the rice gently to avoid breaking the rice grains


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