Bagara rice
from Deccan / hyderabadi cuisine
  1. Wash the basmati / long grain rice and soak for a short while.
  2. Clean, peel and slice the onion thin. Set aside
  3. Into the pressure cooker ( or rice cooker / Cooking pot) add oil / ghee.
  4. As the oil heats up add all the spices and fry for a minute.
  5. Now add the sliced onions, garlic and ginger and fry till onions turn translucent.
  6. Drain the rice and add to the mix and coat well with the oil and spices.
  7. Add salt
  8. Add 1.5 times water and pressure cook for one whistle.
  9. When the pressure releases, fluff the rice and Add in the raisins and mint leaves.
  10. Mix well and serve hot with spicy gravy and raitha.
Recipe Notes

While cooking in a rice cooker or open pan check the water quantity as required.