Hyderabadi Bagara Khana with Dry Black Beans

Name: How to cook Hyderabadi Bagara Khana with Dry Black Beans - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Bagara Khana with Dry Black Beans

#cookpadindia #innovative #lunch #special An aromatic and flavourful authentic Rice recipe from the kitchens of Hyderabad City. Nevertheless this is an innovative twist to this beautiful Rice preparation by me with the addition of Black Beans or Bhatt ki Daal. This is a permanent feature on every Hyderabadi's menu list on all important occasions and festivals. Celebrating any special day with this fluffy and delicious Rice makes it even more special and memorable. With all your loved ones, friends and guests who join in to add more joy to your happy moments, it is indeed a great experience.

Ingredient

Food ration :

6 servings

Cooking time :

35-40 minutes

4 cups

Basmati Rice

2-3 tbsp

Ginger Garlic Green Chilli paste

1 tbsp

Salt or to taste

4 tbsp

Oil

1 tsp

Caraway Seeds or Shahjeera

3-4

slit or whole Green Chillies

2-3 sticks

Cinnamon

2-3

whole Green Cardamoms

large thinly sliced Onion

1 bunch

chopped Coriander Leaves

1 cup

soaked Black Beans

Cooking instructions

* Step 1

Wash and rinse the black beans thoroughly. Allow them to drain before soaking in clean drinking water either overnight or for over 4-5 hours at least. Pressure cook them with a little of salt. Do not over cook them. Set aside.

* Step 2

Heat oil and add the whole spices like cinnamon, cardamom and caraway seeds. Fry for a minute and then add the sliced onion. Add in the ginger garlic paste and saute on a low to medium high heat for 3-4 minutes until the onions are lightly browned.

* Step 3

Add mint leaves and slit green chillies. Stir fry for a minute or two before adding 8 cups of water. Adjust salt according to taste and let the water boil.

* Step 4

After it starts boiling vigorously, add soaked rice to it. Mix well and allow it to cook on a high heat for the first 5 minutes and then simmer on a low heat until a nice aroma emanates in your kitchen and the rice looks done. It gets done in 20-25 minutes. Halfway through the process, add the cooked black beans to the pot.