JEERA RICE

INGREDIENTS

1.5 cup basmati rice
5 cups water
1 indian bay leaf/tej patta
2 green cardamom//hari elaichi/choti elaichi
1 black cardamom/badi elaichi
½ inch cinnamon/dalchini
2 cloves/lavang
1 to 2 strands of mace/javitri
1 tsp salt or as required
tempering the rice:
2 tbsp oil or 1.5 tbsp ghee
2 tsp cumin seeds/jeera
1 green chilli/hari mirch, chopped, optional
1 tbsp chopped coriander leaves/dhania
patta


METHOD

1. rinse basmati rice till the water runs clear
of starch. soak the rice for 30 mins and
then drain them. keep aside.
2. heat 5 cups water. add all the whole
spices. add rice and salt. simmer the rice
on a low flame uncovered.
3. the rice grains should be cooked till tender
and yet separate. drain the water and keep
the cooked rice aside.
4. if you want you can rinse also the rice with
water at room temperature. this stops the
cooking of the rice and keeps the grains
separate.
5. heat oil in a small pan. add cumin/jeera.
6. let them crackle. they have to be fried well
otherwise you will taste uncooked cumin in
the rice.
7. add the green chilies. stir for a few
seconds. no need to brown the chilies.
8. add the tempering to the hot or warm rice.
9. with a fork, gently mix the tempering with
the rice grains. even if some rice grains
break, its alright. do gently taking care so
as not to break the rice grains.
10. add coriander and gently mix or garnish
jeera rice with coriander at the time of
serving.
11. serve jeera rice hot or warm with a dal or
vegetable/paneer curry of your choice.
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