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Bagara Rice

Course: Main Course
Cuisine: Hyderabadi, Indian

Ingredients

  • Basmati/long grained rice – 600 gm; washed soaked and drained
  • Vegetable oil – 60 ml
  • Ghee – 15 gm
  • Onion – 1 medium finely sliced
  • Green chilli – 1 chopped
  • Cinnamon – 1 inch stick
  • Green cardamom – 3
  • Cloves – 3
  • Shahi jeera/caraway seeds – 1 tsp
  • Ginger-garlic paste – 1 ½ tbsp
  • Mint leaves – ½ cup
  • Coriander leaves – 1 cup
  • Salt – to season

Instructions

  • Heat oil and ghee in a deep pot. Add the whole spices and cook on low heat for a minute.
  • Add the sliced onions, ginger-garlic paste and green chillies; sauté till the onions turn golden brown.
  • Add the mint and coriander leaves and sauté for another 30 seconds.
  • Add the drained rice and cook for 2 minutes. Do not stir too much as this will break the rice.
  • Add enough water to cook the rice; season with salt.
  • Cook till done and serve hot. Garnish with fried onions and coriander leaves.