When blog hopping, have you ever felt that you want to bookmark an entire blog (atleast almost the entire blog)? I have a few blogs like that and one of them is Zaiqa. I am sure most of you know about this blog. For the others, this is a "Pucca" Hyderabadi blog with amazing recipes. Do check out the blog.
Coming to today's recipe, this is a typical rice dish served with Mughlai food. I personally feel this goes with all the curries, but can still be eaten on its own. The spices in the rice make it a Pulao type of dish - but without the vegetables.
This has been lying in my drafts from Christmas 2011. On Christmas Day, I made this and Dum Ka Chicken from Zaiqa's blog and both were perfect with each other. I am finally blogging about the Bagara Rice. I'll post the Dum Ka Chicken very soon (hopefully).
I avoided the ghee from the original recipe, added chillies and changed the quantities of some of the ingredients.
Serves: 3 - 4
Ingredients
1.5 cups Basmati Rice - washed and soaked for atleast 20 minutes
1 Onion - finely sliced
2 Green Chillies - slit vertically
1 tsp Shahjeera / Caraway Seeds
2 tsp Ginger Garlic Paste
1 tbsp Coriander Leaves- finely chopped
1 tbsp Mint Leaves - finely chopped
4 Cloves
3 Green Cardamoms
1 inch piece Cinnamon
1 Bay Leaf
3 Cups of Water
2 tbsp Oil
1 tsp Salt
Method
Coming to today's recipe, this is a typical rice dish served with Mughlai food. I personally feel this goes with all the curries, but can still be eaten on its own. The spices in the rice make it a Pulao type of dish - but without the vegetables.
This has been lying in my drafts from Christmas 2011. On Christmas Day, I made this and Dum Ka Chicken from Zaiqa's blog and both were perfect with each other. I am finally blogging about the Bagara Rice. I'll post the Dum Ka Chicken very soon (hopefully).
I avoided the ghee from the original recipe, added chillies and changed the quantities of some of the ingredients.
Serves: 3 - 4
Ingredients
1.5 cups Basmati Rice - washed and soaked for atleast 20 minutes
1 Onion - finely sliced
2 Green Chillies - slit vertically
1 tsp Shahjeera / Caraway Seeds
2 tsp Ginger Garlic Paste
1 tbsp Coriander Leaves- finely chopped
1 tbsp Mint Leaves - finely chopped
4 Cloves
3 Green Cardamoms
1 inch piece Cinnamon
1 Bay Leaf
3 Cups of Water
2 tbsp Oil
1 tsp Salt
Method
- Heat Oil in a pan. When hot, add the Onions and fry till brown.
- Now add the Ginger Garlic Paste and fry till the raw smell goes.
- Add the Coriander Leaves, Mint Leaves, Green Chillies, Cloves, Green Cardamoms, Cinnamon, Bay Leaf and Caraway Seeds and fry for another minute.
- Add 2.5 cups water, cover and bring to boil.
- In the meantime, drain the rice completely.
- Once the water is boiling, add the rice and bring to boil once.
- Now mix the rice gently, cover the pan and cook till the rice is half done.
- Open the lid, add the remaining water, mix and cook till the rice is done.
- Now turn off the heat and leave it covered for atleast 15 minutes.
gr8 recipe
ReplyDeleteSuper flavourful bagara rice, looks inviting..
ReplyDeleteThis half half water is new to me. Generally I make a mess with the rice then. But looking at how perfect your rice has turned out I will try it.Thanks.
ReplyDeleteThe rice looks awesome...bookmarking this...
ReplyDelete