Ingredients

The following ingredients have 4 Servings
  • 1 cup raw basmati rice
  • water
  • salt
  • 2 tablespoons ghee (or butter or oil)
  • 2 teaspoons cumin seeds
  • 1 bay leaf
  • 2-3 cardamoms
  • 1 inch cinnamon stick
  • 3 cloves
  • 1/2 cup finely chopped onions (optional)
  • 2 green chilies (finely chopped (optional))
  • 12 whole cashews (optional)
  • 2 tablespoons finely chopped cilantro leaves

Instruction

  • Pick and rinse the rice grains well for 2-3 times. Soak in water for 30 minutes. Drain the water and spread rice on a plate. Set aside for 10 minutes.
  • To make jeera rice heat 2 tablespoons ghee in a heavy pan. Throw in the whole spices namely bay leaf, cloves, cinnamon, cardamom and saute well for a minute.
  • Next throw in cumin seeds or jeera and saute for 2 minutes.
  • Now in goes cashews and fry for a minute.
  • Next add finely chopped onions and saute until soft.
  • Next in goes drained rice. Mix well and saute until all the moisture from rice leaves.
  • Pour 2.25cups water along with salt to taste. Bring to a boil.
  • Close the pan with a lid and lower the flame.
  • Cook in low flame for 5-7 minutes or until the rice is done.
  • Once done, switch off the flame and keep the pan closed for 5 minutes. Open, fluff up gently and serve jeera rice garnished with chopped coriander leaves.