Baghara Khana ( basic pulao)

Ingredients:

Long grained Basmati Rice – 1 cup
Oil – 1 tsp
Ghee(dalda / vanspathi) – 2 tsp
Onion – 1 meduim finely sliced
Ginger/garlic paste – 1 tsp
Fresh Kothmir (coriander) – 1 tbsp, finely chopped
Fresh Pudina (Mint)– 1 tbsp, finely chopped
Green cardamom(Elaichi )– 2
Cinnamon(Dalchini) – 2 inch stick
Dry bay leaf – 2 small
Shahzeera(Caraway seeds) – 1/2 tsp
laung(clove)-2
Water – 2 cups
Salt – 1 tsp
Green Chillies-2
Procedure:

Wash the rice in two times in water and soak it in water for 30 minutes.

Take a cooking bowl ( preferably non sticky container) and at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion turns golden brown. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick ,caraway seeds and laung. Fry them for a minute more. Add water and salt. Cover with a lid and increase the heat to high. Let the water come to a boil.

Meanwhile drain the soaked rice and keep readyAdd the drained rice to the boiling water in ccoking pan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3-4 minutes. .Close the heat and leave the cooking pan on the stove for about 15 more minutes to finish cooking on Dum.