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Jeera Rice

  • Basmati rice                                                        1 1/2 cups
  • Cumin seeds                                                        2 teaspoons
  • Ghee                                                                     1 1/2 tablespoons
  • Bayleaf                                                                1
  • Black cardamom                                                1
  • Cinnamon                                                            2 (two inch stick)
  • Salt                                                                       to taste

  • Wash rice thoroughly and soak in water for half an hour. Drain.
  • Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.
  • 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.
  • 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.

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