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.