Bagara Bhaat with Bagara Baingan

Instructions

1. 1

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

2. 2

   Caramelize Onions: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn a deep golden brown (birista). This step is crucial for the authentic flavor and color. Remove half of the fried onions and set them aside for garnish.

3. 3

   Temper the Spices: To the remaining onions in the pot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and shah jeera. Sauté for about 45-60 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears. Then, stir in the chopped mint and coriander leaves and sauté for another 30 seconds.

5. 5

   Toast and Cook the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water and 1.5 tsp of salt. Stir gently and bring the mixture to a rolling boil over high heat.

6. 6

   Simmer and Steam: Once the water is boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let the rice cook undisturbed for 15-18 minutes, or until all the water is absorbed.

7. 7

   Rest and Serve: Turn off the heat and let the rice rest, still covered, for 10 minutes. This step is essential for the grains to firm up and separate. Open the lid, gently fluff the rice with a fork, and garnish with the reserved fried onions and fresh coriander leaves. Serve hot.