Sunday, November 9, 2014

Hyderabadi Bagaara Rice

I tried my hands on Bagaara Rice for my Hyderabadi Hubby and as per him it turned out to be super delicious. I didn't use cashewnuts as too much calories but one can use them also as the traditional dish includes it.
  • 1 heaped cup Basmati Rice
  • 1 big Onion, finely sliced
  • 2 tsp Ginger-Garlic paste
  • 12-15 Cashew nuts ,split into halves(optional)
  • 8-10 Mint leaves
  • half Bunch Corriander Chopped
  • 3/4" Cinnamon
  • 3-4 Cloves
  • 2-3 Green Cardamom
  • 1-2 Bay leaves
  • 1 tsp Shahjeera (black cumin seeds)
  • Salt to taste
  • 1 tbsp Oil
  • 1 tbsp Ghee

  • Wash and soak basmati rice in water for 10 mins.Do not wash more than twice as it looses its fragrance.
  • Heat oil and ghee in a thick kadai/pan(or cooker) and fry cashew nuts until they turn golden in color and remove them and keep aside.In the same oil add shahi jeera and let them crackle.
  • Add cloves,green cardamom,cinnamon and bay leaves and fry them for a minute.Slighly open the cardamom pods before adding so that they do not splutter.
  • Add  thinly sliced onions and fry until they become translucent and then add ginger-garlic paste and fry well.
  • Add half of minth leaves and all of coriander leaves. Fry for 30 seconds.
  • Add drained basmati rice and fry well for a couple of minutes until its dry,do this step carefully as the rice might get broken.
  • Add 2 cups of water and let it come to a boil and add salt and left over mint leaves and cover it and let it simmer for 12-15 mins until done.If you are preparing it in cooker,pressure cook for 1 whistle and simmer it for 5-7 mins.
  • When the pressure drops,gently fluff it up using a fork and add fried cashew  nuts and mix.
  • Garnish with fried onions(optional) and cashew nuts.

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