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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.