HYDERABADI BAGARA KHANA / BAGARA CHAWAL

Wash the rice and soak it for 30 minutes. In a pan heat the oil or ghee, reduce the flame and add the whole spices.

When they give out a nice aroma tip in the ginger garlic paste and slit green chillies.

Now add the sliced onion and saute it to golden brown colour. If you have birista (fried onion) you can use 1/4 cup of that instead.

Add 2 cups of water and bring it to a boil.

Tip in the rice and season with salt. Add the mint leaves.

Meanwhile fry the cashew nuts to a light brown colour and set aside for garnishing.

When the rice is almost done reduce the flame.

Cover the lid and place the pot on a tawa / griddle for dum. (on very low flame

Open the lid and separate the rice carefully.

Garnish with fried cashew nuts before serving.