[Update Sept 13, 2015] This is one of the posts I published during my early days of blogging. I was meaning to update the picture for a long time. I make bagara very often and took some pictures last week. I am not very happy with the below picture either as I did not do much styling. However, the texture of rice is very good hence updating. When I made bagara last week, I cooked it in the rice cooker and did not add turmeric. Follow the recipe until step 6. Then transfer to rice cooker, add water and cook. Let the rice sit for at least 15 minutes before serving.
Total Time: 35 minutes
Preparation Time: 10 minutes
Cooking Time: 25 minutes
- 3 tablespoon Oil
- 4 Cloves
- 6 Cardamons
- 1 Bay Leave
- 1 Bay Flower
- ¼” Cinnamon stick
- ½ teaspoon Sahajeera
- ½ bunch Mint chopped (opt)
- ½ cup Methi chopped (opt)
- 1 medium sized Onion sliced
- 2 teaspoon Ginger Garlic Paste
- 2 long Carrots cut into 1″ length
- 10 Beans string cut into 1″ length
- 1 medium sized Potato diced
- pinch of Turmeric Powder (for color)
- ½ cup Lima Beans
- 3 cups Rice soaked in water for 30 minutes
- Heat oil in a pan.
- Add cloves, cardamoms, bay leaves, bay flower, cinnamon, sahajeera, mint.
- Add methi, onions and fry until light brown.
- Add ginger garlic paste and fry for 2 minutes.
- Add the vegetables and turmeric powder and fry for 2 minutes.
- Add rice and fry for 2 minutes, add salt.
- Add 4 ½ cups hot water and bring to a boil. I used 1 : 1½ cups rice to water ratio. Ratio of water varies depending on the rice and add water accordingly.
- Reduce the heat the cook until rice is done.
- Add Cilantro and serve hot.