Baghare Chawal

Ingredients

• 1½ cups Basmati rice, soaked for 20 minutes and drained
• 2 tablespoons oil
• 4 cloves
• 4-5 black peppercorns
• 2 green cardamoms
• ¼ inch cinnamon stick
• 2 green chillies, slit
• 1 teaspoon caraway seeds (shahi jeera)
• 1 large onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped fresh mint leaves
• Fresh coriander sprig for garnish

Method 

1. Heat oil in a non-stick deep pan, add cloves, black peppercorns, green cardamoms and cinnamon, mix and sauté till fragrant.
2. Add green chillies and caraway seeds and sauté for a few seconds.
3. Add onion, mix and saute till it turns golden. Add ginger-garlic paste, mix well and saute  for 1-2 minutes or till the raw smell goes away.
4. Add rice and mix gently till well combined. Pour 3 cups water and mix. Add salt and mix. Cook on high heat till the mixture comes to a boil.
5. Reduce heat to low, cover and cook for 10-12 minutes or till the rice is cooked completely.
6. Add coriander leaves and mint leaves and mix gently till well combined. Switch the heat off, cover the pan and set aside for 10 minutes.
7. Transfer onto a serving platter and serve hot garnished with coriander sprig.