BAGARA BAINGAN and BAGARA RICE is a simple Hyderabadi recipe's which can be prepared for functions or any festive occasions. It is famous in Andhra predominantly from telangana region.
INGREDIENTS FOR BAGARA RICE :
Basmati rice 1 cup
Oil 2 tsp
Bay leaf 1-2 nos
Cloves 2-4 nos
Cardamom 2-4 nos
Cinnamon stick 1-2 nos
Shah jeera ½ tsp
Biryani phool 1-2 nos
Onion(roughly chopped) 1 cup
Salt To taste
Green chillies 2-3 nos
Ginger garlic paste 1 tsp
Mint leaves 1 bunch
Coriander leaves ½ bunch
Water 1 ½ cup
METHOD:
1. Soak the basmati rice for 30 mins in water.
2. Heat oil in a pan, add bay leaf, cloves, cardamom, cinnamon stick, black cumin seeds, biryani phool, mace and saute it.
3. Add onions, little salt, green chillies and saute it.
4. Add ginger garlic paste and saute it, cook for 1 min until raw flavour is gone.
5. Now add mint leaves, coriander leaves and mix it.
6. Add water, check for seasoning add salt and boil it.
7. Add soaked rice and slightly mix and cook it initially on high flame later on slow flame until it is done.
8. Once the moisture is reduced place lid and cook it until it is done and switch off flame and allow it to rest for 5 mins.
9. Now the Bagara rice is ready to serve.
INGREDIENTS FOR BAGARA BAINGAN :
1 stick cinnamon small
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water
Directions
1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis.
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