Bagara Rice
This dish is known by various names across different states in India, such as ghee rice or Bagara Pulao. It is a beloved rice dish enjoyed in many regions, prepared with aromatic spices and garnished with fried onions and dry fruits.
Ingredients
- 500 grams Basmati Rice (Soak for at least 30 minutes)
- 2 units Onions, thinly sliced
- 1 unit Cinnamon Stick
- 1 unit Black Cardamom Pods
- 2 units Green Cardamom Pods
- 4 units Cloves
- 10 units Raisins
- 10 units Cashews
- 1 unit Bay Leaves
- 2 tablespoons Ghee
- 2 tablespoons Salt
- 0.5 bunch Mint (Optional)
- 1 teaspoon Garam Masala (Optional)
- 1000 milliliters Water (Twice the volume of rice)
More recipes using Ghee
Instructions
- 1Slice the onions very thinly and soak the basmati rice in water for at least 30 minutes.
- 2Heat ghee in a vessel, add bay leaves and sliced onions, and fry until the onions turn light golden. Remove the onions and fry the raisins and cashews until they are golden as well.
- 3Add cardamom pods, cinnamon stick, and cloves to the vessel and sauté briefly until aromatic.
- 4Add the soaked rice to the vessel and fry briefly until the water is absorbed. Then add warm water and salt, cover with a lid, and cook on high heat until the water reduces.
- 5Reduce the heat to low and continue cooking, stirring every 3 minutes, until the water is fully absorbed.
- 6Garnish the rice with fried onions, mint leaves, dry fruits, and sprinkle with garam masala. Cover and let it rest for 10 minutes before serving hot.
