JEERA RICE

IMG_4116INGREDIENTS

Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water 2 cups

Salt to taste 

METHOD

  • Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
  • Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
  • Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
  • Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
  • Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
  • Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.

SUGGESTIONS

  • Do not over mix the rice.

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