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Hyderabadi Baghare Chawal
Hyderabadi Baghare Chawal
  • Author: Lubna Karim
  • Prep time: 30 mins (including soaking time)
  • Cooking time: Under 30 minutes
  • Serves 4-6
    • 2 cups Basmati rice
    • 3 tbsp Fortune Rice Bran Health oil
    • 2 cloves
    • 2 green cardamoms
    • 1 inch piece of cinnamon
    • 1 bay leaf
    • 1 large onion, finely sliced
    • 1 medium tomato, finely chopped
    • 2 green chilies, slit lengthwise
    • 1/2 tbsp ginger-garlic paste
    • 1/4cup chopped coriander leaves
    • 5-6 mint leaves
    • 5 cups water
    • 1/2 tbsp salt
    • 1/2 tsp turmeric powder
    • 1/2 tbsp homemade garam masala powder*
    • Mint and coriander leaves for garnish
Method of preparation
    • Wash and soak basmati rice in enough water for 30 minutes.
    • In a heavy bottomed pan, heat Fortune Rice Bran Health oil. Add cloves, green cardamoms, cinnamon stick and bay leaf. Stir for few seconds.
    • Add sliced onions and fry on medium heat until golden, around 6-8 minutes.
    • Add chopped tomatoes and green chillies. Fry until tomatoes are soft.
    • To this add ginger-garlic paste and fry for 2 minutes. Add chopped coriander leaves and mint leaves and fry for 1 minute on high.
    • Reduce the flame, add drained basmati rice and gently coat the rice with the masala in the pan. Add water, salt, turmeric and garam masala powder.
    • Cook on low flame by sealing the vessel with a foil or lid till rice is completely cooked.
    • Once the rice is done, keep it covered for 15-20 minutes before serving.
    • Garnish with fresh mint leaves/coriander leaves and serve hot.
    • *To make garam masala powder: Dry roast 3 cloves, 2 green cardamoms, 1 cinnamon stick, 6 black peppercorns and 1/2 tbsp coriander seeds one by one for 1-2 minutes in a heavy bottomed pan. Once cooled, grind to fine powder. Store in an airtight container for future use.
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