Bagara Rice

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 4/ Day 1 Theme: Miscellaneous - Tips to cook Pulao/ Pilaf in Pressure Cooker Dish: Bagara Rice We are in the last week of our Blogging Marathon# 27 and the theme for this week is 'miscellaneous" and 'arts & crafts'. I've to say that I'm a little crafty. No, I guess I have to say I was crafty more than 10 years ago and now I can't even think of anything fancy for my kindergartner's projects. When Valli announced that the theme for the last week is arts & crafts, I started watching a Telugu cooking...

Ingredients

• 1 cup basmati rice (- washed, soaked for at least 10 minutes)
• 1 onion (- medium, thinly sliced)
• supermarket roast chicken, approximately 200g once shredded (- lightly packed, finely chopped)
• supermarket roast chicken, approximately 200g once shredded (leaves - lightly packed, finely chopped)
• supermarket roast chicken, approximately 200g once shredded (+ paste)
• 2 chilies (Green - slit)
• 1 bay leaf
• 1 cinnamon (" stick)
• 3 cloves
• 3 pods Cardamom
• 1 tsp Jeera (Shah)
• to taste Salt

Method

1. Heat 2tsp oil in a pressure cooker, add the spices (from bay leaf to shah jeera) and cook until fragrant, about 1 minute.
2. Next add the onions and cook on medium flame until the edges start to brown. This has to be done low and slow to get the maximum flavor from the onions.
3. Add ginger+garlic paste and cook for 1 minute.
4. Stir in the chopped herbs and cook for another minute.
5. Drain the water from the rice and reserve the water. Add the rice to the pressure cooker and gently stir to get all the grains coated with the spice mixture, cook for about a minute.
6. Add the reserved water, salt and cook for 1 whistle. After 1 whistle, reduce the flame to low and cook for 1-2 minutes. Remove from flame and let the pressure release naturally. Fluff the rice ans serve with your favorite side dish.

View the recipe instructions at Cook's Hideout