Bagara rice
from Deccan / hyderabadi cuisine
Ingredients
- 2 cups rice long grain / basmathi
- 2 tsp cooking oil or ghee
- 5-6 cloves
- 1 cinnamon stick
- 1 bay leaf dry
- 1 tsp caraway seeds Shah jeera
- 1 medium red onion
- 1 tsp ginger grated
- 1 tsp garlic chopped fine
- salt to taste
- 10 golden raisins
- mint leaves a few for garnish ( optional)
Instructions
- Wash the basmati / long grain rice and soak for a short while.
- Clean, peel and slice the onion thin. Set aside
- Into the pressure cooker ( or rice cooker / Cooking pot) add oil / ghee.
- As the oil heats up add all the spices and fry for a minute.
- Now add the sliced onions, garlic and ginger and fry till onions turn translucent.
- Drain the rice and add to the mix and coat well with the oil and spices.
- Add salt
- Add 1.5 times water and pressure cook for one whistle.
- When the pressure releases, fluff the rice and Add in the raisins and mint leaves.
- Mix well and serve hot with spicy gravy and raitha.
Notes
While cooking in a rice cooker or open pan check the water quantity as required.
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