JEERA (Cumin Rice)

Serving 6

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

400 gr Basmati Rice

3 tsp Cumin Seeds
4 ½ tbsp Ghee or Sunflower Oil
2 Bay leaf
6 Green cardamom
5 Cloves
2 in piece Cinnamon
1 strand Mace or Javitri
1 Star Anise
1-2 tsp Salt to taste
3-4 tbsp Finely chopped coriander leaves for
garnishing

DIRECTIONS​:

● Wash rice thoroughly for few times. Drain and soak in water for half an hour.
Drain.
● In a big vessel add water (1 lt can add more as we will drain it) and bring to
boil. Add salt, 1 tbsp of sunflower oil and the drained rice. Cook on a medium
high heat until the rice is just done.
● Drain the rice. Cool it by spreading on oil rinsed plates ( so that the rice is not
over cooked with the steam)
● Heat ghee or oil in a pan. Add star anise, bay leaf, cloves, cardamom, mace and
cinnamon. Saute for 1 or 2 minutes.
● Lower the heat and add the cumin. Saute few minutes (2-3min) until you get the
smell of the cumin.
● Turn off the stove.
● Add the cooked rice and gently mix the fried spices. Do not mix too much else the
rice can break.

Method 2 :

If you want the rice to be cooked with the spices then add ghee and all the spice first.
Saute for 2-3 minutes . Add the drained basmati rice. Fry for 2-3 minutes on a high
flame. Pour measured 1:2 ratio of water ( 1 part rice 2 part water) and salt. The water
must be salty. Bring water to boil on a high flame. Cover and cook on a low to medium
heat until water is absorbed and rice is done .

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