Bajara Chawal (Steamed Rice - Indian Style)

Here is a delicious rice dish that can accompany any gravy-like servings, not bland like white rice, and not intense as Biryani.

Ingredients:

Rice - 2 cups (soaked in water for an hour)
Oil - about 2 tsp
Onion - 1 medium
Cinnamon Stick - 1/2
Cardamon - 4 pcs
Garlic Ginger Paste - 1 1/2 tsp
Coriander leaves - one handful (Finely cut/minced)
Turmeric Powdder- 1/4 tsp
Green Chilli - 1
Mint Leaves - 2 or 3 leaves
Hot Water - 4-5 cups (but heat 6 cups)
Salt - To taste

Slice onions and add it to pot after heating oil, once onions turn golden/brown, add the Cinnamon stick & Cardamon, then ginger garlic paste and cook for a while till the raw smell disappears. Add coriander leaves and in a minute, add turmeric and then chili.

Now add the water and salt, bring to boil then add the rice, adding mint as well. now cook in a high flame till the rice is about 3/4 cooked, if water evaporates too quickly (and water level goes below the rice), then add more hot water, taste for salt in the process.

Once rice is cooked 3/4 and water level has gone down about 1cm below rice level. set to low fire, cover the pot (better by adding some weight so that the steam will not escape) and cook for another 5-7 minutes. after that you can turn off the fire but keep the lid closed for another 5 minutes before serving.

Bon Appetit