JEERA RICE

Course; Mains

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serves: 4 to 6 

Ingriends:

• 1 ½ cup basmati rice, washed
• 2 ¾  cups of water 
• 1 teaspoon of rock salt
• 2 tablespoon of ghee or oil of your choice
• 1 tsp of cumin seeds/Jeera seeds
• 1 bay leaves
• 2 brown cardamoms
• 1 cinnamon stick 

Method:

1. Wash the rice 3 times in cold water and keep aside.
2. Place a large saucepan on medium heat and add ghee. Add cumin seed, bay leaf, cinnamon and cardamom pods and gently fry for a few minutes.
3. Add rice and mix it nicely. Fry for another one to 2 minutes until the water seems to have evaporated. 
4. Add water and increase the heat to high and let it boil. As soon as it starts boiling, reduce the heat to the lowest setting and cover the pan.
5. Rice is ready in 15 to 20 minutes. After 15 minutes, take out a few grains and press them with your fingers to check if these are done and there is no water. One tip to check if the rice has been cooked is that holes can be seen on the top.
6. Once done, transfer jeera rice in a serving plate and fluff it with a fork, decorate with some finely coriander leaves and serve while hot.

Special note:

• Rice tastes best when served with Rajma, Chole, Paneer Sabz Bahar and Daal Makhni to name a few.