Jeera Chawal (Rice With Cumin Seeds)

Recipe Ingredients

1 cup	160g / 5.6oz	Long grain Indian Basmati rice
2 cups	474ml	Warm water
		+ extra water for washing & soaking rice
		Salt - to taste
2 teaspoons	10ml	Cumin seeds
1		Bay leaf
2		Cinnamon - (2 inch)
1		Black cardamom
1 1/2 tablespoons	22ml	Ghee or clarified butter

Recipe Instructions

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

In a pan, heat ghee or clarified butter. Add the cumin seeds, bay leaf, cardamom and cinnamon.

When cumin seeds sizzle, add the rice. Add salt to taste. Stir until ghee coats every grain of rice and rice looks glossy.

Add warm 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 out. Serve hot with any curry.

Source:
Femina Magazine

Rating

Average rating:

4.7 (3 votes)

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