Ingredients
The following ingredients have 4 Servings
- 1.5 Cup Basmati Rice / பாஸ்மதி அரிசி
- 3 Cups Water / தண்ணீர்
- Salt / உப்பு (As Required)
- Coriander Leaves / கொத்தமல்லி இலை (For garnishing)
- 1.5 tbsp Ghee / நெய்
- 2 tsp Jeera / ஜீரகம்
- 2 Bay Leaves / பிரிஞ்சியிலை
- 1 Large Cinnamon / பட்டை
- 4 Cloves / கிராம்பு
- 4 Cardamon / ஏலக்காய்
- 1 Small Piece Mace / Nutmeg / சாதிக்காய்
- 2 Green Chilli / பச்சைமிளகாய்
Instruction
- First, measure and keep all the ingredients ready. Chop coriander leaves and slit the green chillies. Then soak the basmati rice in water for a minimum time of 1/2 an hour. Then rinse the rice well and drain the water completely.
- To a heavy bottomed pan or pressure pan, pour the ghee and add the cumin seeds/jeera. Once it starts to splutter, add bay leaf, cinnamon, cardamom, cloves and green chillies.
- Once nice smell wafts, add a pinch of mace powder or a small piece of mace. Now add the drained rice and saute for 2 mins in low flame, so the flavours get infused well.
- Pour 3 cups of water and add required salt. Mix everything well, simmer the flame and cook covered for about 7 to 8 minutes. You can also pressure cook the rice for 2 whistles. Just give a gentle mix in the middle, so it doesn't get burnt at the bottom.
- Just mash a rice grain between your fingers to ensure it is properly cooked. Garnish with coriander leaves and switch off the flame. After 5 minutes fluff it up with a fork.Serve this Jeera Rice Recipe with Rajma Masala.
