Basmati is a long-grain rice from India, considered to be one of the best-quality white rices. It has a distinctive aroma and, when cooked, each grain should remain separate, giving a light, fluffy result. It is the perfect accompaniment to Indian curries and is used in biriyani and pilao dishes.
1 1/2 cup basmati rice
2 tablespoon ghee or oil
2 teaspoon cumin seeds
1 bay leaf
1 black cardamom
3 cups water
coriander for garnishing
salt to taste
Wash rice and soak it for half and hour.
Heat ghee or oil in a pan. Add cumin seeds,bay leaf and black cardamom. Saute for 1-2 mins
Add rice and salt to taste. Saute till rice is coated with ghee and give a glossy look.
Add water and let it boil. Stir and reduce the heat to minimum. Cover it with a lid.
Rice is done when holes appears on the surface and there is no water. Fluff the rice and serve it on a dish.
Your jeera rice is ready. Eat it with any curry or raita.
Note:- If you want your rice to be more flavour full you can add mint & coriander leaves at the time when you add water.
You can also add cinnamon stick or green cardamom in the ghee or oil.