Bagara Baingan, Bagara Rice and Dahi ki Chutney

Ingredients

• 1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
• 3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
• 1 large Onion (Thinly sliced)
• 1 tsp Shahi Jeera (Also known as caraway seeds)
• 1 inch Cinnamon Stick
• 4 whole Cloves
• 3 pods Green Cardamom (Slightly crushed)
• 1 large Bay Leaf
• 1 whole Star Anise (Optional, but recommended for authentic flavor)
• 1 tbsp Ginger Garlic Paste
• 3 whole Green Chili (Slit lengthwise)
• 0.25 cup Mint Leaves (Fresh, roughly chopped)
• 3 cup Water (Use hot water for faster cooking)
• 1.5 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

   Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.

3. 3

   Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.

4. 4

   Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.

5. 5

   Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.

6. 6

   Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.

7. 7

Ingredients

• 1 cup Thick Curd (Use hung curd or Greek yogurt for best results. Ensure it's not sour.)
• 0.5 cup Mint Leaves (Fresh pudina leaves, tightly packed.)
• 0.5 cup Coriander Leaves (Fresh dhaniya leaves with tender stems, tightly packed.)
• 2 pcs Green Chilli (Adjust quantity based on your spice preference.)
• 0.5 inch Ginger (Roughly chopped.)
• 0.5 tsp Roasted Cumin Powder (Also known as bhuna jeera powder.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
• 2 tbsp Water (As needed for blending.)

Instructions

1. 1

   Prepare the herbs. Thoroughly wash the mint and coriander leaves. Roughly chop the green chilies and ginger.

2. 2

   In a blender jar, combine the mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste. You may need to add 1-2 tablespoons of water to help it grind properly. Scrape down the sides of the jar as needed.

3. 3

   Add the thick curd, roasted cumin powder, salt, and optional sugar to the blender with the herb paste.

4. 4

   Pulse the blender just 3-4 times for a few seconds each, until everything is well combined and the chutney is smooth. Be careful not to over-blend, as this can make the yogurt watery.

5. 5

   Transfer the chutney to a serving bowl. For the best flavor, chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together.