Fragrant Jeera Rice is a family favourite. Accompanied by a Dal Tadka or a even a simple Dal it is a comfort meal. Any Punjabi curry too goes equally well with it. A kuchumber and yogurt complete the meal.
- 250 gms Basmathi rice
- 1 tsp jeera/ cumin seeds
- 1 Bay leaf
- 3 tbsps ghee/clarified butter
- Coriander leaves
I prefer cooking Basmathi rice the double boiler way. Wash the rice and put it in a vessel. Pour boiling water (for one part of rice it is two parts of water) into it, add a spoon of ghee and a tsp of salt, mix well and lower the vessel into a larger vessel in which the water has been kept boiling. Cover tightly and cook on a slow flame for half an hour. Remove and invert the rice on a large dish. Fork it gently. Heat ghee and add the jeera and Bay leaf. After the jeera stops sputtering add the chopped coriander leaves. Toss, and pour this seasoning into the rice. Mix well and transfer to a microwave safe dish. Heat well.
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