Hyderabadi Baghara Khana

Soak rice in enough water for 20 minutes. Heat oil in a cooking pot. Add caraway seeds and curry leaves. Also, add ginger garlic paste and sliced onion. Don't forget to add chopped mint leaves, cinnamon sticks, cardamom pods and green chillies too.

Saute on a low to medium-high heat until light pink in colour and the raw smell vanishes. Keep stirring it and see to it that it doesn't get burnt. This step ensures a lightly coloured flavourful rice, hence be careful and keep a watchful eye.

Add water to this and allow it to boil. Add water according to the quantity of rice taken. 1 1/2 cups of water to 1 cup of rice is the ideal measure. When water comes to a rolling boil, add soaked and drained rice to it. Add salt and cook on a high heat at first for 5-7 minutes.

After 7 minutes of boiling, lower the heat and simmer on a low heat for the next 20-25 minutes. Keep mixing with gentle hands in between making sure not to break the rice grains.

Serve this awesome baghara khana with tala huwa gosht and dalcha for an authentic lunch on the day of Eid Ul Fitr.