|
Jeera Rice
Ingredient
|
Long
grain Indian Basmati rice
|
1
cup
|
|
Water
|
2
cups
|
|
Cumin
seeds
|
2
tsp.
|
|
Bay
leaf
|
1
no.
|
|
Cinnamon
stick 2"
|
2
nos.
|
|
Black
cardamom
|
1
no.
|
|
Ghee
|
1½
tbsp.
|
|
Salt
|
To
taste
|
Method
1.
Wash rice thoroughly and soak in water for half an hour. Drain
thoroughly.
2. In a
pan, heat Ghee(oil). Add the cumin seeds, bay leaf, cardamom and
cinnamon.
3. When
cumin seeds sizzle, add the rice. Add salt to taste.
4. Stir till ghee coats every grain of rice and it looks glossy.
5. Add water. Bring to a boil. Stir once. Reduce heat to minimum
and cover the pan with a lid. Leave a little gap, otherwise water
will boil over.
6. Rice will be done when holes appear on the surface and water
has
been completely absorbed.
7. Fork the rice out onto a serving dish. This will separate each
grain out.
8. Serve
hot with any curry.
Back to Vegetarian Index
|
