BAGARA ANNAM

Ingredients :

• 2 cups rice (basmati)
• 1 tbsp ginger-garlic paste
• ½ cup mint leaves
• 5 - 6 slit green chilis
• 6 cloves
• 6 cardamoms
• 3 - 4 1" cinnamon sticks
• 1 tsp shah - jeera
• 2 bay leaves
• 2 tbsp chopped coriander leaves
• 2 tbsp oil 1 tbsp
• Clarified butter
• Salt to taste
• 2 cups water

Method :

wash and soak rice for 25 - 30 minutes and drain. Heat oil and butter in a thick pan or vessel. Add the whole spices and sauté. Add slit green chilies, mint and curry leaves, ginger - garlic paste. Fry for a while and add 2 cups of water to it. Bring to a boil, add salt and drained rice. Allow the rice to cook on a high flame uncovered till half cooked. Reduce the flame to slow, cover the vessel and cook till done. Sprinkle coriander leaves on the top and serve hot with any perugu pachchadi.