Bagara Annam/ Bagara Rice
Basmati rice - 4 rice cups
Oil - 2 tbsp + Ghee - 1 tbsp
Whole garam masala - {4 cloves, 4 cardamom (opt, always smash lightly to open), 1 inch cinnamon stick, 1 tsp shah jeera, 1 tbsp bujju puvvu, 4 bay leaves, 1 marati mogga (opt), 1 star anise (opt) and 1 mace (opt)}
Green chillies - 5no. (slit length wise)
Onion - 1 m. (sliced thinly)
Ginger garlic paste - 1 tsp
Mint leaves - 2 handful
Salt - 2 tsp
Water - 6 rice cups
Proceed:
1) Heat a pressure cooker on low heat, add ghee + oil, once hot add whole spices, fry for few secs.
2) Add sliced green chilli, fry.
3) Add onion and fry until light brown, then add gg paste and mint leaves fry for 5 mins.
4) Add washed drained rice to it, mix gently to coat with spices, once water dries up.
5) Add measured water + salt to it and mix gently.
6) Cover with lid, increase the heat to medium-low and keep the weight on and pressure cook for 1 whistle. and switch off.
7) Once pressure is down, remove the lid, and mix it with fork. Serve.
Serve with any Spicy Curry, like Gongura Mamsam or Bagara Baingan and Raita.
Salt - 2 tsp
Water - 6 rice cups
Proceed:
1) Heat a pressure cooker on low heat, add ghee + oil, once hot add whole spices, fry for few secs.
2) Add sliced green chilli, fry.
3) Add onion and fry until light brown, then add gg paste and mint leaves fry for 5 mins.
4) Add washed drained rice to it, mix gently to coat with spices, once water dries up.
5) Add measured water + salt to it and mix gently.
6) Cover with lid, increase the heat to medium-low and keep the weight on and pressure cook for 1 whistle. and switch off.
7) Once pressure is down, remove the lid, and mix it with fork. Serve.
Serve with any Spicy Curry, like Gongura Mamsam or Bagara Baingan and Raita.
Equally goes well with Aloo Kurma or Tomao Egg Curry
© 2010 by Rajani Rayudu
For my style:
Opt the ingredients too.
Pressure Cooker:
5 litre one would be good
Translation:
Bujju Puvvu = Black Stone flower (please google)
© 2010 by Rajani Rayudu
