Bagara Khana

Ingredients

• 🧀Yogurt2 cups, whisked
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee3 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices1 tsp
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.

2. 2

   Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.

3. 3

   Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

4. 4

   Tumble in the whole garam masala spices, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.