Jeera rice

Ingredients

1.Shahi Jeera – 1 tablespoon

2.Ghee – 2 tablespoon

3.Basmati rice – 1 ½ cup

4.Salt as per taste

Procedure

1.Soak the basmati rice for 40 mins. Wash and drain the water from it.

2.Heat the kadai and pour in some ghee. Wait till it gets heated.

3.Now add the jeera to hot ghee. Let it fry. Becareful that it doesn’t get darker.

4.Add the basmati rice (which is soaked on water and drained) to the ghee and fry it well.

5.Fry it gently so that the rice doesn’t get fragmented/broken.

6.Now add required amount of water. I generally add 1:1 ¼ rice:water may be a half cup

    more.Adding water is purely based on the rice and cooker.

7.Add salt to it.Cook well in the cooker. I prefer cooking up to 3 whistles.

8.Once the cooker cools down, gently mix the rice so that jeera is uniform throughout. It is better

    to use fork while mixing.

Serve this dish with any spicy north Indian gravy. Alternatively, you can add rice without frying in ghee by simply adding water after frying jeera in ghee.