Jeera Rice

• •1.5 cup Basmati rice (rinsed until water runs clear and soaked for 15 minutes, then drained)
• •2 tbsp Ghee or vegetable oil
• •1 tbsp Cumin seeds (jeera)
• •1 piece Bay leaf ((optional))
• •2.5 cup Water
• •0.8 tsp Salt (or to taste)
• • Fresh coriander leaves
• •2 Piece Cloves
• •2 Piece black peppercorns

Instructions

1. 1

   Wash the basmati rice well and soak it for 15 to 20 minutes. Then drain the water.

2. 2

   Heat ghee or oil in a pan or cooker on medium flame.

3. 3

   Add cumin seeds and let them crackle well.

4. 4

   If using, add bay leaf, cloves, and black peppercorns for extra aroma.

5. 5

   Add the soaked rice and gently stir for 1 to 2 minutes.

6. 6

   Add 2 cups water and salt to taste. Mix gently.

7. 7

   Cover and cook until the rice is soft and fully done. Make sure the grains stay separate.

8. 8

   Garnish with fresh coriander if desired and serve hot.

Chef's Tips

• 💡Soaking the rice helps make the grains longer and more separate.
• 💡Ghee gives Jeera Rice a richer and more aromatic taste
• 💡Jeera Rice tastes best when served hot and fresh.
• 💡Do not stir too much after adding water, or the rice may break.