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.

Ingredients:

• 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

Method:

• 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.