Bagara khana recipe

INGREDIENTS:

1. Basmati rice - 8 cups
2. Oil - 4 cups
3. Vertically chopped Onion - 1/4 kilogram
4. Yogurt | Curd - 175 milliliter (3/4 cup)
5. Chopped Green chili - 8
6. Lemon - 1
7. Tomato (Split into 2) - 1
8. Cinnamon stick - 2 inches
9. Cloves - 4
10. Cardamom - 4
11. Ghee - 25 milliliter
12. Ginger garlic paste - 8 teaspoon (tsp.)
13. Coriander leaves - from 1 small bunch.
14. Mint leaves - from 1 small bunch.
15. Salt - to taste or 8 teaspoon (tsp.)

PREPARATION:

1. Soak rice for 20 min, drain water and keep it aside.
2. Heat oil in big pan, add cinnamon stick, cardamom, cloves and wait until it splatter.
3. Now add the onion and cook until it start to turns golden brown.
4. Now add ginger garlic paste and cook until it starts to golden brown.
5. Now add the coriander leaves, mint leaves, green chili, yogurt | curd. Sauté and cook in low heat.
6. Add 13 cups of water and bring to boil.
7. Now add the drained rice, halved tomatoes, ghee, salt to taste and lemon juice. And bring to boil by increasing the heat.
8. Once the water reduce to 3/4 cover with a lid. Simmer and cook in low heat until the rice is cooked. Remove mix well and serve.

NOTES:

1. Bagara khana goes well with chicken or mutton fry, potato korma, pickles.