JEERA RICE (2)

Ingredients

Basmati rice 1 1/2 cups
Cumin seeds 2 teaspoons
Ghee 1 1/2 tablespoons
Bay leaf 1
Black cardamom 1
Cinnamon 2 two inch
Salt to taste

Method

Step 1 Wash rice thoroughly and soak in water for half an hour. Drain.

Step 2 Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.

Step 3 Stir till ghee coats every grain of rice and it looks glossy. Add three cups of 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.

Step 4 Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain. Serve hot with any curry.

By SANJEEV KAP

JEERA RICE

Ingredients

Oil for deep-frying
1/4 cup sliced onions.
2 tbsp ghee
2 tbsp shahi jeera
1 1/4 cups basmati rice
Salt to taste

[shahi jeera is black colored Jeerakam, somewhat different from normal jeerakam.]

Method

1. Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
2. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
3. Put 2½ cups of water to boil.
4. Heat the ghee in a broad pan and add the caraway seeds.
5. When the seeds crackle, add the rice and sauté for 5 minutes.
6. Add the hot water and simmer for 5 minutes.
7. Add the salt cover with a lid and cook till the rice is done.
8. Separate each grain of rice lightly with a fork.
9. Serve hot and garnished with the fried onions.