Скачать с ютуб BAGARA BAINGAN | BAGARA RICE | హైదెరాబాదీ స్టైల్ లో గుత్తి వంకాయ కూర,బగారా రైస్ | Episode - 8 в хорошем качестве

BAGARA BAINGAN | BAGARA RICE | హైదెరాబాదీ స్టైల్ లో గుత్తి వంకాయ కూర,బగారా రైస్ | Episode - 8

BAGARA BAINGAN and BAGARA RICE is a simple Hyderabadi recipe's which can be prepared for functions or any festive occasions. It is famous in Andhra predominantly from telangana region. INGREDIENTS FOR BAGARA RICE : Basmati rice 1 cup Oil 2 tsp Bay leaf 1-2 nos Cloves 2-4 nos Cardamom 2-4 nos Cinnamon stick 1-2 nos Shah jeera ½ tsp Biryani phool 1-2 nos Onion(roughly chopped) 1 cup Salt To taste Green chillies 2-3 nos Ginger garlic paste 1 tsp Mint leaves 1 bunch Coriander leaves ½ bunch Water 1 ½ cup METHOD: 1. Soak the basmati rice for 30 mins in water. 2. Heat oil in a pan, add bay leaf, cloves, cardamom, cinnamon stick, black cumin seeds, biryani phool, mace and saute it. 3. Add onions, little salt, green chillies and saute it. 4. Add ginger garlic paste and saute it, cook for 1 min until raw flavour is gone. 5. Now add mint leaves, coriander leaves and mix it. 6. Add water, check for seasoning add salt and boil it. 7. Add soaked rice and slightly mix and cook it initially on high flame later on slow flame until it is done. 8. Once the moisture is reduced place lid and cook it until it is done and switch off flame and allow it to rest for 5 mins. 9. Now the Bagara rice is ready to serve. INGREDIENTS FOR BAGARA BAINGAN : 1 stick cinnamon small 8 number brinjals 3 number Cloves 1 tbsp coriander pdr 1 tbsp cumin pdr 1 tsp cumin seeds 2 tbsp Dry coconut powder 3 number Elaichi 1/2 tsp Ginger and garlic paste 1 number Green chilli 1 cup Groundnuts 1 tsp mustard seeds 2 tbsp Oil 1 number Onion 3 tbsp sesame seeds 50 ml Tamarind juice 3 cup Water Directions 1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste. 2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out 3.In the mean time cut the vankaya as four parts but don't cut at the end 4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy 5.This is very good with rice, pulaos, and chapatis. and a must with biryanis. ►Click Here to Watch More Videos 👉 Pandalapaka Appa Rao Chicken Biryani :    • PANDALAPAKA APPA RAO CHICKEN BIRYANI ...   👉 Chepala Pulusu :    • Chepala pulusu | Traditional Fish Cur...   👉 Kamju Pitta fry recipe :    • Kamju Pitta fry recipe |QUAIL FRY | E...   👉 Mutton Biryani :    • 5kg Mutton Biryani Recipe | Episode -...   👉 Chicken Chukka :    • Chicken Chukka || Traditional Country...   👉 Bisibelebath Recipe :    • Bisibelebath Recipe || Karnataka Spec...