Bagara Khana with Bagara Baingan

Instructions

1. 1

   Prepare the Rice

   • Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in ample water for at least 30 minutes.
   • After soaking, drain the rice completely using a fine-mesh sieve or colander and set aside.
2. 2

   Temper Spices & Caramelize Onions

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Once the ghee is hot, add the whole spices: shah jeera, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
   • Add the thinly sliced onions to the pot. Fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the dish.
3. 3

   Sauté Aromatics & Rice

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the chopped mint and coriander leaves and cook for another 30 seconds.
   • Add the drained basmati rice. Gently fold the rice with the onion-spice mixture for 1-2 minutes to toast the grains lightly. Be careful not to break the rice grains.
4. 4

   Cook the Rice (Dum Method)

   • Pour in 4 cups of hot water and add the salt. Give it a gentle stir to combine everything.
   • Increase the heat to high and bring the water to a vigorous boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
   • Let the rice cook undisturbed for 15-18 minutes. Do not open the lid during this time.
5. 5

   Rest and Serve

   • Turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam perfectly and the grains to become firm.
   • Open the lid and gently fluff the rice with a fork to separate the grains.
   • Garnish with extra fresh coriander leaves and serve hot with Hyderabadi curries like Bagara Baingan or Dalcha.