Friday, May 13, 2011

Jeera Rice

This dish uses Basmati the long grain variety which is considered to be the king of rice. Grown in northern states of India near the foothills of the Himalayas, it is known for its fine fragrance and delicate taste.

2 cups - Basmati Rice
4 ½ cups - Water
1 tbsp - Ghee
2 tsp - Cumin Seeds (Jeera)
4 Pods - Cardamom, slightly crushed
2 - Cinnamon Sticks
1 ½ tsp - Salt

Soak the rice for ½ an hour and wash it 3 to 4 times till water runs clear. Heat a large and wide saute pan and add ghee to it. When hot, add cumin seeds, crushed cardamom, and cinnamon sticks. Let it cook for 2 minutes, stirring occasionally.

The addition of cumin seeds, cardamom, and cinnamon enhances the flavor of rice giving it a distinct aroma and taste. Add the rice and saute it for 2-3 minutes. Now put the 4 ½ cups of water in the pan and cook it open for 10 minutes. Stir it a couple of times. Water will come to a slow boil while the rice cooks.

Cover the pan with a lid and cook for 5 minutes. Fluff the rice with a fork and sprinkle some drops of water and cover it again.

Cook for 2 more minutes and remove from the heat. Let it stand covered for 5 minutes. Serve with curries and other gravy dishes along with yogurt.

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