Bagara khana (bagara rice)

Ingredients

• 2 cups basmati or sona masuri rice, soaked 20 minutes
• 3 tbsp ghee or oil
• 1 onion, thinly sliced
• Whole spices: 1 bay leaf, 4 cloves, 4 green cardamoms, 1 stick cinnamon, 1 tsp shahi jeera
• 1 tsp ginger-garlic paste
• 2 green chillies, slit
• ¼ cup mint leaves, ¼ cup coriander leaves
• Salt to taste, 3½ cups water

Method

1. Heat ghee and add the whole spices. When they crackle, add the onion and fry until light golden.
2. Add ginger-garlic paste, green chillies, mint and coriander and fry for a minute.
3. Add the water and salt and bring to a boil.
4. Add the drained rice. Cook on medium heat until most of the water is absorbed.
5. Cover tightly and cook on the lowest heat for 10 minutes. Fluff and serve with dalcha, mirchi ka salan or bagara baingan.