Hyderabadi Bagara Khana

INGREDIENTS

4 cups Basmati rice (washed and soaked in water)
2 tbsp Ginger and garlic paste
1 Onion (sliced finely)
4 Green Cardamoms
2 Cinnamon sticks (loung)
2 Cloves
1 1/4 tbsp Caraway seeds (Shah Zeera)
4 tbsp oil
Salt to taste.

For Garnish

1 tbsp Ghee
Coriander leaves (finely chopped)
 Mint leaves (finely chopped)
2 boil Eggs

Method
Wash the rice and soak it in surplus water for about 1 hour.
Then In a large saucepan add oil at medium heat,
 Add onion and fry till they are slightly golden in colour.
Add ginger & garlic pastes, fry for 1 minute.Then pour water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is done.
Remove from the heat.

Garnish with  Ghee,Coriander leaves and mint leaves.

Serve hot with mutton-mahekhaliya, kofta-curry, dalcha, Dum-ka-murgh, Mutton-korma , Sem ki pahli, binis-ki-phalli-ka-salan...