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Wednesday, April 6, 2016

Jeera rice



Ingredients 

  • 1 cup basmathi rice 
  • 2 ½ to 3 tsps. Jeera / cumin 
  • 1 bay leaf
  • 2 to 4 green cardamoms
  • 2 inch cinnamon stick
  • 4 to 6 cloves
  • Salt as needed
  • 2 tbsp ghee or oil
  • 1 large onion thinly sliced
  • 2 to 3 green chili slit and deseeded
  • 3 ½ cups water(adjust if needed)

Method :
  1. Wash and soak rice for at least 20 to 30 mins. Drain it completely in a colander
  2. Heat ghee or oil in a pressure cooker or a pot.
  3. Saute spices until they begin to sizzle. Roast cumin on a low flame until they get roasted well.
  4. Add sliced onions and green chili. Fry until they turn golden.
  5. Add drained rice and roast for 2 to 3 mins.
  6. Pour 2.5 cups water and add salt.
  7. Bring it to a boil and cook. Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For cooking in pot, cook on a medium heat until the water is absorbed. when the rice is still soggy, cover and cook until done.
  8. Serve hot.

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