Procedure:

1) Heat Dalda in a pan. after Dalda melts add Oil.
2) When the Oil is heated add Cinnamon, Cardamom, Cloves, Bay Leaf and sauté it for two minutes.
3) Add Cumin Seeds and fry for 2 minutes.
4) Add Chilli and Onions and fry till Onion becomes transparent.
5) Add Ginger Garlic Paste and fry for 2 minutes.
6) Add Coriander Leaves and Mint Leaves and mix well.
7) Add Salt and mix well.
8) Add 4 cups (800 ml) of Water and close the lid.
9) When the Water boils open the lid and add soaked Basmati Rice and mix well.
10) Leave it for 15 minutes in a medium flame.
11) After 15 minutes open the lid and add Ghee and close the lid and leave it for 5 minutes.
12) After 5 minutes open the lid and add red food coloured liquid, close the lid and leave for 5 minutes.
13) After 5 minutes mix it slowly.
14) Transfer it into a plate.
15) Bhagara khana is ready to serve.

ANNUCHEF


BAGARA KHANA (CHENNAI STYLE)

Ingredients:

Basmati Rice (soaked in water for 30 minutes) – 400 grams
Onion (sliced) – 3 Nos.
Cinnamon – 3 Nos.
Cardamom – 4 Nos.
Cloves – 4 Nos.
Bay Leaf – 1 No.
Ginger Garlic Paste – 1½ teaspoon
Cumin Seeds – 1 teaspoon
Green Chilli – 2 Nos.
Coriander Leaves – Few
Mint Leaves – Few
Red Food Colour Powder (soaked in 2 teaspoons of water) – 1 pinch
Salt as per taste
Vanaspati (Dalda) – 2 teaspoons
Ghee – 2 teaspoonsOil – 8 teaspoons