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.